This post proved so popular that I’ve also added a recipe for Easy Oven Roasted Cauliflower! Also, be sure not to miss my Roasted Brussels Sprouts with Bacon and Apples and Haricot Verts with Dijon Vinaigrette! In my recent reader survey, I got a lot of feedback that many of you struggle with finding ways to make vegetables more appealing. I get so focused on main dishes or fun desserts, that sometimes I think I tend to forget how important the sides are that I honestly use on a regular basis because of how easy they are. Which shouldn’t surprise me since my oven roasted asparagus recipe is consistently one of my most visited recipes on this site year-round, not just during asparagus season. So I thought I would share one of the easiest, simple broccoli side dish recipes that we make at our house; oven roasted broccoli with garlic, Parmesan and lemon. This lemony, Parmesan oven roasted broccoli recipe is basically the same as my favorite asparagus. But it is definitely deserving of it’s own post because of how much we make it – to go with fish, steak and baked potatoes, crispy cast iron skillet chicken thighs, as a side to pasta – you name it, roasted broccoli probably goes great as a side. It takes almost zero effort, which is why it’s one of my favorite side dishes. You can even use broccoli florets from the big bag at Costco rather than cutting them on your own. Oven roasted broccoli with garlic, parmesan, and lemons is a light and healthy side that is perfect for starting out your new year when so many of us have goals to eat better. One easy strategy to help improve your eating is to load up your plate with more vegetables, and that’s easy to do with this delicious parmesan roasted broccoli (or broccolini as I use the same method with that vegetable as well).
Roasting Vegetables in the Oven is Easy and Delicious
Roasting vegetables, broccoli in particular, in the oven does amazing things for them. Unlike steamed vegetables, which are so easy to overcook (guilty) and can be limp or bland, roasted veggies are much easier to get right and end up with a wonderfully tender-crisp veggies that don’t turn to mush in your mouth when you bite into them. Plus, roasting often brings out a natural sweetness or nuttiness that is sometimes hidden in so many vegetables. One of my first and favorite bits of advice for helping people learn to like and eat more vegetables is to change up the way you cook them. I prefer to cook vegetables in this order:
How to Make Oven Roasted Broccoli with Garlic, Parmesan and Lemon
Tips for Roasted Broccoli
You can make this roasted broccoli with garlic or without if you find it’s too strong or you just don’t like garlic. I do it both ways depending on the day or my mood.We can easily eat all the broccoli in the recipe as written as a family of four, although it can serve 6 depending on what else you are serving.It’s easy to double or even triple the recipe and roast on one baking sheet as long as you keep the broccoli in a single layer.
More Veggie Sides the Family Will Love
Tender Roasted Green BeansCreamy Mashed CauliflowerBacon Wrapped AsparagusSauteed Swiss ChardStir-Fried Baby Bok ChoyRoasted Brussels Sprouts with Bacon and ApplesButternut Squash Risotto
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
