Roasted Broccoli (6 Ways)

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. Preheat the oven to 400 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 15 minutes, until crisp-tender and some of the florets are browned. Tossing once halfway through.
  5. Add Gremolata or Flavoring (see Variations)

Gremolata #1:

  • 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

Directions for Gremolata #1:

  1. 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.
  2. Remove the broccoli from the oven and immediately toss with the gremolata.
  3. Serve hot.

Gremolata #2:

  • 1 1/2 tbs olive oil
  • 2 garlic cloves, minced
  • 1/2 cup panko bread crumbs
  • 2 tsp lemon zest (2 lemons)
  • 1 1/2 tbs lemon juice
  • 2 tbs toasted pine nuts or hazelnuts

Directions for Gremolata #2:

  1. While the broccoli is roasting, heat 1 1/2 tbs olive oil in a small saute pan over low heat.
  2. Add the garlic and cook for one minute, until fragrant but not browned.
  3. Add the panko and cook for 3-4 minutes over low-medium heat, until the panko is golden brown.
  4. Off the heat, add the lemon zest, toasted nuts, lemon juice, and 1/2 tsp salt to the panko mixture. Toss well.
  5. Serve hot, warm or at room temperature with the broccoli.

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