This is still the best damn broccoli ever. Roasted broccoli with crispy golden edges, finished with a drizzle of lemon juice, zest and a sprinkle of parmesan. It’s so good, yet so easy, it’s like magic….
This Roasted Broccoli is the best broccoli recipe ever
4 1/2 years ago when I first shared this broccoli recipe, I stated that this was the best damn broccoli I had ever had in my life. And that still holds true.
Sure, I’ve had fancier. Great chefs can work magic on the humble broccoli and turn it into a real fancy dish.
But the thing that makes this particular recipe the best broccoli recipe ever is that it’s so quick and easy and yet so good!
Roasting is the key here. Roasted broccoli has flavour that is puts plain steamed broccoli to shame!! It sweetens it, you get caramelisation, crunchy edges and it sucks up the flavour of the lemon juice.
And when you finish it off with a little parmesan…. OMG. It’s just so damn good!!!
How to make the tastiest broccoli of your life
Ready to see how easy this is? Not much more effort than steaming it!
Two large broccoli heads (this will serve 4 as a side, or 2 if I’m present)
Break into florets and halve larger ones
Pile onto tray, drizzle with oil, sprinkle with finely sliced garlic, salt and pepper then toss
Spread out on tray
Roast for 20 – 25 minutes just until the edges are a bit browned and crisp (my favourite part!)
Drizzle with lemon juice and zest and parmesan, toss then serve
I don’t take credit for this Magic Broccoli. It is based on an Ina Garten recipe – though hers has more oil, pine nuts and basil. Terrific, but quite rich and a bit more fiddly than I’d make for day to day purposes (I make Magic Broccoli a lot!)
So this recipe is a simplified and healthier version. I find that if you use too much oil when roasting broccoli, the florets soak it up like a sponge. So what should be a pretty healthy broccoli side becomes excessively rich and oily.
Trust me, you do not need tons of oil to roast broccoli. Especially not when we finish it off with lemon and parmesan!
So easy.
SO DAMN DELICIOUS.
It’s like….magic! ~ Nagi x
Health benefits of broccoli
Broccoli is a powerhouse of goodness! It’s rich with Vitamin C and K, high in fibre (good for your digestive system), and other minerals and antioxidants that promotes good health. There’s also been studies that suggest that broccoli helps with cancer prevention – though it’s not conclusive.
In summary: Broccoli is a nutritional powerhouse and Magic Broccoli makes it easy to eat LOADS of it!!
Watch how to make it
Magic Broccoli recipe video!
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Magic Broccoli (Best roasted broccoli recipe ever!)
Ingredients
- 2 medium to large heads of broccoli , about 1 kg / 2 lb
- 2 garlic cloves , finely sliced or minced
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt (adjust to your taste)
- Black pepper
- Zest of half a lemon
- 1 tbsp lemon juice
- 2 tbsp freshly grated parmesan cheese , plus more for garnish
Instructions
- Preheat oven to 220°C/425°F (200°C fan).
- Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem)
- Toss – Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).
- Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.
- Finish – Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to serving plate and garnish with a bit more parmesan. Serve warm!
Recipe Notes:
Nutrition Information:
Magic Broccoli originally shared in 2014. Updated with new photos, new video, all new words in post. No change to recipe – I wouldn’t dare!
More fabulous Broccoli recipes
Browse all Broccoli Recipes
Life of Dozer
I know I’ve already shared this photo on my blog, but I only put it up on Instagram this morning. I asked people to caption the photo – and some of the responses were so good, I had to share!!
Caption This responses:
“Catch me mum 🐶” (To which I responded: “I’d be flattened – then in hospital!”😂)
“Dozer for President” (At which I grinned just thinking what a great world it would be with giant “Dozer for President” banners all over the world…)
“If Jaws was a dog….”
“Houston, we have lift off!🚀🚀”
“Me – when someone hands me a plate of Asian food” (To which I responded: Me too!!)
And you? Any suggestions??
Elizabeth Ward says
Hi Nagi! I love roasted broccoli and this recipe looks amazing! I’m a registered dietitian and I think the nutrition info is great. Let me know if you need any help with that. Liz
Nagi says
Hi Liz! I literally just wrote to another reader saying that I might hire someone to write me a short summary of all the main vegetables I use!! Is this something you do for clients? Or is that a strange request?? 🙂 N x
Liz Ward says
Hi Nagi! Yes, it is something that I do. Not a strange request at all! Why don’t you email me and we can “chat” that way? Thanks, Liz
Liz Ward says
Hi Nagi! Just following up to see if you want any help with the nutrition info for your recipes. You can email me, if you like.
Gail says
FREE (Willy) DOZER! 😂
Nagi says
I LOVE IT!!!
Helen says
I love broccoli but this recipe takes it to another level! And I really appreciate the ‘health benefits’ box, brilliant idea, thank you Nagi
Nagi says
I’m glad you like it Helen!! I know this sounds really strange but I’m thinking of “hiring” a registered nutritionist to write a little health benefits box for all the main vegetables I use so I can just pop it into the recipes when I use it. Do you think that’s a strange idea?? I’d feel so much more comfortable using a professional! N x
Helen says
I think that’s a brilliant idea, it will help people realise that they can enjoy delicious food and still eat a healthy diet. I find that children and teenagers in the UK are becoming much more aware of the nutrional, health benefits of fresh food. My 16 grandson enjoys cooking (and eating!) healthy, nutritious meals and I have found our roles are reversing, he is now the teacher and I am the student!
Pam says
Absolutely correct!!! The BEST damn broccoli EVER!!! I make a full sheet pan at a time. Such a huge hit in my family. The Lemon is a must. I add a little coarse sea salt too! Yummmmm
Nagi says
I’m so glad you love is just as much as I do Pam! ❤️
Frances says
Welp, my children told me years ago that i was the only mom who could mess up a box of macaroni and cheese. I’ve never been a good cook, and I’ve been discouraged so many times, but the last few months i have made it imperative that i be able to cook a healthy meal for my kids to enjoy… thank you for this magic recipe! It was simple, fast, and amazing! And most importantly, my children loved it.
Nagi says
Wahoo! If the kids love it then it’s a big win! Go Frances!!
skankhunt42 says
I liked it. It’s crispy.
Nagi says
Awesome!
Greg Hunt says
This will go well with the Weber Roast Lamb, potatoes & carrots
Many Thanks Nagi
Have a Great Christmas
Jessica Flory says
Nagi, I love you! This looks delicious and your comment about broccoli versus french fries is cracking me up!
Charles Shebester says
Am adding this to our menu. My wife likes broccoli almost prepared any way.
Joanne says
I have some lemon olive oil kicking around. Do you think this could be incorporated into the recipe?
Nagi says
Yes! Sounds divine Joanne!
Elaine says
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
Nagi says
So glad you enjoyed this Elaine! Thanks for letting me know – N x
tom-candow-wiki35566.blogprodesign.com says
Good day I am so grateful I found your blog, I really found
you by mistake, while I was searching on Aol for something else, Nonetheless I am here
now and would just like to say cheers for a incredible post
and a all round exciting blog (I also love the theme/design),
I don’t have time to go through it all at the minute but I have saved
it and also included your RSS feeds, so when I have time I will be back to read a
lot more, Please do keep up the awesome b.
Nagi says
Thank you for the compliment Tom! I’m so pleased you like the look of my recipes 🙂 N x
Anita S says
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
Nagi says
Glad you enjoyed this Anita!!! Thank you for taking the time to leave feedback! N x
Paula Garcia says
I do this on the charcoal grill too. It was a favorite of my kids when they were pre-teens.
Nagi says
YUUUUMMM!!!
Owen says
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.
Nagi says
That’s great to hear Owen! So pleased you enjoyed this! N xx
Rachel Keyte says
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
Nagi says
That’s great to hear Rachel! Thanks for taking the time to leave your feedback! N x ❤️
Isha Agarwal says
We are vegetarians , is there a good substitute for parmesan to suit this recipe.
Thanks
vivian says
Nutritional yeast works really well in this recipe to make a Some stores also sell vegan parmesan.
Nagi says
Thanks for the tip Vivian! My non-dairy friend will appreciate that! N x
Rachel Keyte says
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!
Christine Untario says
would it taste the same if we use frozen broccoli florets? cheers!
Rae says
I’ve made roast broccoli with frozen broccoli for years. You just need to bump the temp up to 400 degrees and be a little more liberal with the oil. Gets super crispy and yummy. I find it takes 30-40ish minutes depending on the size of the florets. I just saw this recipe and will try it with the same method as Nagi has here, but higher temp. Lemon anything is wonderful and seems to transform the simplest dish.
Nagi says
Hi Christine! I find that it doesn’t get those crispy edges quite as well. Sorry to disappoint!
Maureen says
I just want to tell you: DELICIOUS! Thank you 😊!
Nagi says
Love hearing that Maureen! So pleased you enjoyed this 🙂 N x
Brittany Bly says
I just tried this recipe and my boyfriend and I both loved it!! Great recipe!!
Nagi says
That’s wonderful to hear Brittany! Thanks for taking the time to let me know you enjoyed this! N xx