Roasted Broccoli

Serves: 4



  • 8 cups of broccoli florets (with 1-2″ of the stalks attached)
  • 4 garlic cloves, thinly sliced
  • 3-4 tbs. olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper


  • 1 1/2 tbs olive oil
  • 2 tsp grated lemon zest
  • 2 tbs freshly squeezed lemon juice
  • 3 tbs pine nuts, toasted
  • 1/3 cup parmesan cheese, grated (optional)
  • 2 tbs (approx. 12 leaves) fresh basil, julienned


  1. Preheat the oven to 425 degrees.
  2. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
  3. Toss the broccoli with the olive oil, and garlic until well mixed and coated with the oil.  Sprinkle on the salt and pepper.
  4. Roast for 20-25 minutes, until crisp-tender and some of the florets are browned. Tossing once halfway through.
  5. While the broccoli is roasting, make the gremolata by stirring together 1 1/2 tbs olive oil, the lemon zest and juice, pine nuts, parmesan, and basil.
  6. Remove the broccoli from the oven and immediately toss with the gremolata.
  7. Serve hot.

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