5 from 30 votes
Oven Roasted Broccoli With Lemon And Garlic
This oven roasted broccoli features large broccoli florets roasted until crisp with browned tips, combined with toasted pine nuts, golden garlic slices, fresh lemon juice and zest, and a sprinkle of Parmesan cheese. The olive oil helps achieve a nicely roasted texture while the lemon adds brightness, making it a flavorful side dish that balances earthy broccoli with nutty and tangy accents.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
people
Calories:
176 kcal
Course:
Side Dish, Dinner
Cuisine:
American, Vegetarian
Ingredients
- 4 broccoli large heads
- 6 garlic thinly sliced, cloves
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons pine nuts toasted
- ½ cup Parmesan Cheese grated
- 5 tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 400℉ degrees.
- Cut the florets from the stalk, leaving intact about one to two inches of stalk attached to the florets. Discard the rest. Aim for uniformity in size; you should have around 8 cups.
- Place the broccoli florets on a sheet pan to hold them on a single layer.Drizzle about 4 tablespoons of the olive oil over the florets. Season lightly with salt and pepper and roast for about 15 to 20 minutes. They should be crisp, and some of the tips should start to be brown.
- Meanwhile, toast the pine nuts by placing them in a small dry skillet and sautéing them over low heat, tossing them often. About 3 minutes or until golden brown. Remove them from the skillet once done and set aside.
- In the same small skillet, add one tablespoon of olive oil, add the garlic slivers, and cook over low heat, stirring occasionally, until golden brown. Remove the garlic with a slotted spoon and set aside.
- Remove the broccoli from the oven and toss immediately with the remaining olive oil, lemon juice, lemon zest, pine nuts and the parmesan cheese. Serve hot.
Cup of Yum
Notes
- Choose broccoli heads with tight florets and firm stalks for optimal roasting results.
- Peel the tough outer layer of broccoli stalks with a vegetable peeler before roasting to make them tender and enjoyable.
- Toast pine nuts in a dry skillet over low heat until golden brown to maximize their flavor before adding to the dish.
- Cook garlic slices slowly in olive oil until golden to avoid bitterness and provide a rich garlic aroma.
Nutrition Information
Calories
176kcal
(9%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Cholesterol
6mg
(2%)
Sodium
134mg
(6%)
Potassium
58mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.5g
(1%)
Vitamin A
68IU
(1%)
Vitamin C
5mg
(6%)
Calcium
106mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 134mg | 6% |
| Potassium | 58mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.