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Roasted Broccoli on Plate with Lemon Wedge and Fork.
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5 from 5 votes

Oven Roasted Broccoli

Oven-roasted broccoli is a great way to serve broccoli to kids. The hot oven transforms the vegetable making it sweet, and tender with crispy edges.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Vegetable
Diet: Vegetarian
Servings: 4
Calories: 75kcal
Author: Amy

Ingredients

  • 2 medium broccoli heads
  • 2 garlic cloves, finely sliced
  • 2 tablespoon olive oil
  • ½ teaspoon salt Skip if serving a baby/young child
  • 2 tablespoon Parmesan cheese, freshly grated Skip if serving a baby
  • ½ lemon, zest and juice of

Instructions

  • Preheat oven to 180C(fan) /350F
  • Cut broccoli away from stem, into florets. Try to achieve similar-sized pieces by cutting bigger florets in half or even thirds. Add the broccoli to a baking tray along with the sliced garlic. 
  • Drizzle with the olive oil and use your fingers to toss the broccoli until the florets are evenly coated. Season with salt (optional) and spread out over the baking tray in a single layer.
  • Bake for 20-25 minutes, until the tips of the florets are slightly browned and crispy. 
  • Remove from the oven and immediately sprinkle over the parmesan cheese, lemon zest and lemon juice. Serve straight away

Video

Notes

Freshly grated parmesan works best in this recipe. Don't use the ambient grated parmesan (you find in the pasta aisle), the taste is not the same!
Don't overcrowd the tray, you want to make sure the broccoli fits in a single layer with no overlapping. Overcrowding will cause the broccoli to steam rather than roast. The broccoli will shrink quite a bit during cooking. 
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. The results should be used as a rough GUIDE only. 

Nutrition

Calories: 75kcal | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 329mg | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 30mg