This is the best damn broccoli ever.
I don’t usually litter my posts with profanities. But they’re just flowing out of me as I type up this post and I can’t seem to get a handle on it. So apologies in advance if you are offended!
This is hands down the best damn broccoli I have ever had in my life. I don’t take credit for it. It’s based on a Ina Garten recipe (aka Barefoot Contessa). Her recipe is jazzed up with pine nuts and basil leaves, neither of which I had in stock and frankly, I don’t intend to bother because this is so damn good as it is. And also pine nuts are really expensive!
Oh, also she says use 4 to 5 pounds (2 – 2.5kg) of broccoli which I think is way too much for an ordinary meal so I’ve cut this down to 1 giant head of broccoli or 2 medium heads to serve 4. This might seem like a lot but the broccoli shrinks a bit while roasting so I find that a very full tray is the perfect amount to serve 4 as a side or 2 as a main.
The crazy thing is, this recipe is so simple! It is not much more effort than steaming them in the microwave, though it does take longer because you bake the broccoli. Baking is the key! Roasting broccoli creates a flavour that is light years away from plain steamed broccoli, it sweetens it and you also get the caramelisation. Plus, it sucks up the flavour of the lemon juice when you drizzle it over the broccoli while still hot. I tried it once with steamed broccoli and it didn’t absorb the lemon juice at all. It’s the “secret” that makes this broccoli so amazing!
To finish it off, you just scatter with parmesan and lemon zest. Sometimes I forgo the parmesan. But the lemon zest is a must!
So easy.
SO DAMN DELICIOUS.
It’s like….magic!
- 2 medium heads of broccoli (see notes)
- 2 garlic cloves , finely sliced or finely chopped
- 4 tbsp extra virgin olive oil , separated
- 1/2 tsp salt (adjust to your taste)
- Black pepper
- Zest of half a lemon
- 1 1/2 tbsp lemon juice
- 2 tbsp freshly grated parmesan cheese
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Preheat oven to 180C/350F.
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Cut broccoli into florets and piled onto baking tray.
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Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.
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Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
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Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.
1. You need enough broccoli florets to fill a baking tray in a single layer. The broccoli shrinks while baking.
2. Reserve the stalks to use in stir fries or finely dice them and use in soups, fried rice, casseroles or even hide them in things like pasta sauces.
3. Please don't cut down on the oil. You simply won't get the caramelisation when roasting!
WATCH HOW TO MAKE IT
Magic Broccoli recipe video!
Just made this for the whole family and empty plates all round!! Absolutely delicious and will definitely be using this recipe again and again. Thank you
So glad you enjoyed this Elaine! Thanks for letting me know – N x
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Thank you for the compliment Tom! I’m so pleased you like the look of my recipes 🙂 N x
WOW!!! This broccoli is magic indeed!! I made it last night and it disappeared real fast. I’ll have to double the amount next time. Thank you
Glad you enjoyed this Anita!!! Thank you for taking the time to leave feedback! N x
I do this on the charcoal grill too. It was a favorite of my kids when they were pre-teens.
YUUUUMMM!!!
This recipe is the definition of delicious. I suggest combining the reserved olive oil with the lemon juice via a whisk to form a vinaigrette with the two ingredients for ease of finishing the dish. This change doesn’t negate any lemon flavor in the finished product, and takes a step off the end when everything is coming together. I love this recipe, thanks for opening my eyes to the possibilities of baked broccoli.
That’s great to hear Owen! So pleased you enjoyed this! N xx
This should be called ‘crack broccoli’ – it is so addictive! The first time I made it I used two heads of broccoli thinking my daughter was going to be home for dinner, and she wasn’t. I ate two broccoli heads in one sitting and was so sad when it was gone! I make this at least once a week now, sometimes even if I’m just having a lazy dinner of peanut butter on toast LOL
That’s great to hear Rachel! Thanks for taking the time to leave your feedback! N x ❤️
We are vegetarians , is there a good substitute for parmesan to suit this recipe.
Thanks
Isha, I have made this lots of times and never once used the parmesan – I like parmesan but I don’t think it’s necessary in this recipe. It’s perfect without!
would it taste the same if we use frozen broccoli florets? cheers!
Hi Christine! I find that it doesn’t get those crispy edges quite as well. Sorry to disappoint!
I just want to tell you: DELICIOUS! Thank you 😊!
Love hearing that Maureen! So pleased you enjoyed this 🙂 N x
I just tried this recipe and my boyfriend and I both loved it!! Great recipe!!
That’s wonderful to hear Brittany! Thanks for taking the time to let me know you enjoyed this! N xx
I made this and it’s freaking awesome! Thanks 🙂
I’m so pleased you enjoyed this Jenn! Thanks for letting me know! N x
I tied it and it was amazing! Love the zesty flavor with the broccoli
That’s so great to hear Rafia! Thank you for letting me know you enjoyed it! N x
Can I cook this, keep at room temp, warm in a micro and serve?
This is best served fresh 🙂 But yes you can reheat in the microwave!