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Roasted Broccoli with Garlic, Lemon and Parmesan

This is the only way to cook broccoli. Loaded with flavor, I bet those who don't like broccoli will help make this dish disappear. As Ina recommends, you can add toasted pine nuts or walnuts, if desired. But I like it just the way it is. To keep it vegan, omit the Parmesan cheese.
Course Side Dish
Cuisine American
Servings 4
Author The Cowgirl Gourmet found this specific recipe on the Amateur Gourmet food blog who got it from the amazing Ina Garten


  • 2 bunches organic broccoli 4-5 pounds
  • 4 garlic cloves thinly sliced
  • 6 1/2 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup freshly grated Parmesan cheese this could be omitted for vegans


  1. Preheat the oven to 425 degrees.

  2. Cut the broccoli florets from the stalks and leave an inch or two of stalk attached to the florets. Discard the rest of the stalk or toss it in a freezer bag and into the freezer for when you need to make vegetable stock.

  3. Cut the florets apart with a small knife and you should end up with about 8 cups of florets.

  4. On a large sheet pan lined with aluminum foil, parchment paper or reusable silpat, arrange the florets so they are in a single layer. Add the sliced garlic and then drizzle 5 tablespoons olive oil. Toss well to combine. Sprinkle with salt and pepper.

  5. Roast in the oven 20-25 minutes, until crisp-tender and the tips of some of the florets are browned. While the broccoli is cooking, zest the lemons and then juice them and set aside. Grate the Parmesan, if using.

  6. When the broccoli is cooked to your liking, remove the pan from the oven and immediately toss with the remaining 1 1/2 tablespoons of olive oil, lemon juice, lemon zest and Parmesan. Serve immediately.