In my quest to eat healthy foods, I have realized how important a healthy and delicious vegetable side dish can be. Side salads were once a favorite of mine, with a quick homemade vinaigrette. However, most lettuces don’t have the nutrition and fiber content that we look for in vegetables. Chopped salads with lots of veggies are time consuming for a simple side. This garlic lemon roasted broccoli dish is simple, delicious, and healthy!
My favorite part of this dish is the lemon finish. Sound complicated? It’s not, just a squeeze of fresh lemon juice! It adds so much brightness to this dish, which makes it pair well with many different main dishes. The broccoli is seasoned with simple salt, black pepper and garlic, so it is easy to whip up too.
I prepared this dish by roasting the broccoli, however there are many great ways to cook broccoli. If you steam the broccoli, you will probably want to make sure it is well drained so that the florets will soak up the lemon juice. I don’t recommend boiling the broccoli because some of it’s nutrients will be lost in the cooking water. I’m going to try grilling the garlic lemon roasted broccoli recipe this summer. The only change will be to add the garlic to the lemon juice and toss afterwards so that it’s not lost between the grill grates. Enjoy!
Garlic Lemon Roasted Broccoli
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 2 side dish servings
- Category: Side
Ingredients
- 2 cups broccoli florets, about 1 small head
- 2 garlic cloves, minced
- Splash of olive oil (1-2 tsp)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 a lemon (for the juice)
Instructions
- Preheat the oven to 425°F.
- On a parchment lined baking sheet, toss the broccoli and garlic with the olive oil. Sprinkle with salt and pepper and spread out across the sheet for even roasting.
- Roast in the preheated oven for 12 minutes.
- Group all the broccoli together on the sheet and juice the lemon over the broccoli by squeezing it in your hand. Toss the broccoli to get an even coat, and serve.
This recipe was shared at Tickle My TasteBuds, and the Sugar and Spice Link up!
I made this Sunday night. I used Persian Lime Olive oil from The Olive Tap. I let the broccoli and garlic marinade in the oil for about an hour before I spread it out to be salted and peppered before baking. No leftovers to be found.
Great! I’m glad you enjoyed it. The lime olive oil sounds very interesting, and I like that you marinaded the broccoli for extra flavor! Thanks for posting!
Nancy Pape we need to go to the store today. This will go along with brats for supper.