Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan

When I was a kid, we never had the option to dislike vegetables. I never got to say “no thanks, I don’t like that.” Let alone spit it out in front of my parents! How is it that I have one child who will scarf down her veggies first before anything else on her plate and one who refuses to eat them, and pretends to gag on them? It is a mystery that one day I hope to solve. But that doesn’t discourage me from serving it up on their plate dinner after dinner. One day she will thank me… I just know. Right?


So I found this recipe on a blog I follow called Pinch My Salt… and it sounded really really yummy! I was searching or something to go along with a tilapia recipe, but it had to be simple and fast since tilapia takes a short time to cook. Lemme tell you this was just the ticket! I am not kidding you! I know its broccoli and who could possibly get excited over a vegetable, but you just wait and see. I didn’t change a thing to it because I thought it sounded great to begin with. The bottom gets all golden and crispy… oh my goodness! Who wouldn’t love a recipe for the fact it only has a few ingredients, and simple ingredients always equals a darn good recipe!

Here is the line up; Broccoli, Garlic, {half} a Lemon, Olive Oil, Parmesan, Red Pepper Flakes, Kosher Salt and Black Pepper.

Start by prepping the broccoli. Bring a large pot of water to a boil and cut the broccoli into florets, I like to leave a little more stem… I think extra long stems make them look kind of fancy.

Rinse with water to clean any dirt off the broccoli. Set aside for now.

Now just smash and peel two cloves of garlic.

Add the olive oil and garlic to a small sauce pan and heat together over low to medium-low heat.

After 5-8 minutes when the garlic is turning golden, add the red pepper flakes and give it one more minute.

Drain the chili-garlic oil into a strainer and into a heat safe bowl.

Once the broccoli has boiled for about 3 minutes, remove, drain and rinse with ice cold water {to stop it from cooking}. Then just drop them back into the pot they were just in. You could also dump them into an ice bath. But that would require another dirty bowl and I have enough dishes to do already!

Then squeeze the half of lemon over the broccoli and toss.

Pour over the chili-garlic infused oil and toss.

Spread out onto a sheet pan and then sprinkle them with a little kosher salt and black pepper. Later there will be some Parmesan going on the broccoli so make sure to go easy with the salt.

Roast in your preheated 425 degree oven for 10-15 minutes depending how you like it. I went for the whole 15 minutes… and it was perfect!

Sprinkle with however much parmesan cheese you want and then toss.

And if you roast it right you should have…

Crispy caramelized bottoms…

Toasty tops…

And cheesy deliciousness!

The flavor is out of this world… I had seconds, and thirds… but hey it’s broccoli so who cares?!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan

Crisp and flavorful! A great twist on roasted broccoli!

Yield: 4 servings


1 bunch of Broccoli, trimmed and cleaned

Juice of 1/2 a lemon

2 Garlic Cloves, smashed and peeled

1/4 cup Olive Oil

1/4 teaspoon Red Pepper Flakes

Small Pinch of Kosher Salt

A Pinch of Fresh Cracked Black Pepper

Parmesan (as little or as much as your heart desires)

Recipe Adapted from Pinch My Salt


Preheat oven to 425 degrees and bring a large pot of water to a boil. Add broccoli one the water is boiling and cook for 3 minutes. Remove and rinse under cold water and drain. Place back into pot.

Meanwhile heat the oil and garlic in a small saucepan over low to medium-low heat. Make sure the heat is low enough that the garlic is not cooking too fast. After the oil and garlic has heated for 5 to 8 minutes; the garlic should be turning golden brown, but not burning, then add the crushed chili pepper flakes and heat for an additional minute then turn off the burner and strain chili-garlic oil into a small heat-proof bowl.

Squeeze the juice of half a lemon over top of the par-cooked broccoli and then drizzle with the chili and garlic infused oil. Toss everything together well so that each piece of broccoli has a thin coating of oil. Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer. Sprinkle with kosher salt and black pepper.

Place broccoli in a preheated 425 degree oven for about 15 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer. After the broccoli has roasted for 15 minutes, remove and grate some fresh Parmesan cheese over top and place back in the oven for 2-3 more minutes.

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6 Responses to “Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan”

  1. #
    Haley @ The Girly Girl Cooks — May 10, 2011 at 1:04 am

    Laurie you did it again! This is my new favorite way to eat broccoli!
    My boyfriend was sad when I told him there wasn't seconds of the broccoli because ate it all up 🙂 You rock!

  2. #
    fleurdelicious — May 24, 2011 at 3:25 am

    I wasn't allowed to say no to vegetables either, and now I love them! This broccoli sounds fantastic…it might be the way to get my vegetable-hating (25-year-old) boyfriend to eat his greens! Thanks 🙂

  3. #
    lharris4382 — June 14, 2011 at 4:06 pm

    How does this taste rewarmed?

  4. #
    Laurie @simplyscratch — June 14, 2011 at 4:29 pm

    I actually took the leftovers to work and thought they still taste delicious! 🙂


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