Broccoli is by far my favorite vegetable. I really do love it in any preparation, but my favorite way to eat broccoli always includes a slight char and garlic! During the warmer seasons, I usually make broccoli in a cast iron pan like this one. But oven roasting is much easier and requires virtually no clean up. This broccoli full of contrasting textures—it is crispy, tender, and full of flavor. It has a slight bitterness from the char, a zip from the lemon, and the unmatched flavor of yes, you guessed it, garlic.

I tend to have a hard time not eating them all straight off the sheet pan. Sometimes, roasted broccoli is the snack you didn’t know you wanted! But roasted broccoli is also a healthy side dish that pairs well with just about everything!

Yield 4

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Roasted Broccoli Florets

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Ingredients

1 lb broccoli, cut into similarly sized florets
8 small garlic cloves, smashed
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1 lemon, cut in half
Kosher salt and freshly cracked black pepper

Instructions

Preheat oven to 450 degrees F.
Toss the broccoli florets with the olive oil, garlic, crushed red pepper flakes, salt, and pepper on a baking sheet. Spread them out, being careful to not over crowd the sheet tray. Add lemon halves, cut size down, to the sheet tray. Roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
Remove from oven. Squeeze the lemon generously over the broccoli. Serve warm.