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Roasted Broccoli with Lemon and Garlic

May 11, 2020

Roasted Broccoli with Lemon and Garlic

This a great accompaniment to the traditional roast chook!  For veg lovers add a dollop of yoghurt and you have a tangy and nourishing meal.


  • 1.8kg of broccoli
  • 4 russian garlic cloves, peeled and thinly sliced
  • olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp of grated lemon zest
  • 2 Tbs of freshly squeezed lemon juice
  • 1/3 cup freshly grated parmesan cheese

Recipe Preparation

  1. Preheat the oven to 220 degrees C
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
  3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
  4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  5. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

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