Garlic & Lemon Roasted Broccoli

Easy oven roasted broccoli seasoned with lemon and garlic on a parchment lined sheet pan. Serve as a delicious side to your plant-based meal!

My quads are *still* sore from hiking Old Rag Mountain this past Tuesday. 

The last time I hiked this 10.2 mile loop trail was back in 2015 and I don’t quite remember my quads screaming at my in this acute fashion. 

My one goal in setting out was to stay well hydrated because last time I trekked up 3,284 feet I ran out of water at the tippy top. 

Luckily, a fellow hiker tossed me a spare bottle that I chugged with Dan before the descent. 

So this time I vowed to have plenty of  H20. 

I took multiple bottles, which ended up being a *really* good idea. 

In the first 10 minutes, I unscrewed my purple Lifefactory glass bottle and, in a tragic slip, dropped it on the ground; 22 oz of filtered water watering the leaves around my hiking shoes. 

It ended up fine because my 48 oz Nalgene magically sustained me for the remainder of the climb. 

I even passed some energy bars to a hungry hiker on the way up, to give back that Old Rag good karma that I received last time. 

The autumn colors at the top were absolutely beautiful, guys! 

M and I sat shaded by a boulder, eating food smashed for our packs and looking out over a sea of burnt sienna, evergreen, and amber tree tops. 

The only thing missing on a long hike are the greens.

This Garlic & Lemon Roasted Broccoli is my current favorite side dish that’s sure to ehance any of your plant-based meals! 

I’m so lazy when it comes to my veggies.

Most of the time I eat my broccoli plain, steamed, just fork tender and vibrant green. 

My favorite way to eat it, though, when I want to put in minimal effort for maximum flavor, is roasted. 

This easy side dish is my go-to lately for a green side that’s packed with flavor. 

It’s honestly hard to roast a pan and not devour it in one sitting. 

That’s why I made sure to include TWO heads of broccoli in the measurements below so you have a little left. 

Because leftover Garlic & Lemon Roasted Broccoli always has a place in my fridge. 

You’re going to love the way this broccoli is perfectly roasted and simply seasoned with savory garlic and bright lemon. 

Here’s what you need:

• broccoli
• avocado oil 
• Himalayan sea salt
• freshly ground black pepper
• lemon
• red pepper flakes
• garlic clove, minced

That’s it!

[Side Note: Did you know that this is the first recipe I’ve actually used fresh garlic in? 

M has me addicted after showing me just how easy it is to mince and enjoy in dishes.

So…why did I wait 32 years to roast it with broccoli???

If you don’t want to mess with fresh garlic, sub garlic powder instead!]

Like all of my favorite sheet pan meal, we begin again with a parchment lined baking sheet.

I used If You Care Parchment Baking Paper to set the foundation for this Easy Garlic & Lemon Roasted Broccoli.

Using them cuts down on clean up while reducing the need for greasing and oil in your meal prep.

These handy baking sheets are made from unbleached totally chlorine-free greaseproof paper!

If You Care Parchment Baking Paper is totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams.

The paper is sourced from FSC (Forest Stewardship Council) certified forests that promote responsible forest management and rigorous environmental standards.

They’re also vegan, gluten-free, all-natural, non-GMO, and allergen-free so you can be sure that the paper touching your food is 100% safe.

I love using the parchment paper because you can slice the sheet to fit any sized baking pan to accommodate your dish. 

Start the recipe by preheating the oven and lining your baking pan with If You Care Parchment Baking Paper.

Now you’re ready to prepare the broccoli!

I like to use my fingers break apart the broccoli head where they naturally branch off into florets.

Sometimes you need to use a knife to break them apart into more manageable sized pieces. 

Mid-sized florets are optimal for roasting, as small florets will burn easily and too large chunks will take forever to get tender in the oven. 

Add the florets to a large mixing bowl and toss them with avocado oil. 

I like to take my hands and literally massage the oil into the head of each floret to ensure the shoots are well coated and vibrant green.

Season the bowl with a pinch of Himalayan sea salt and black pepper, a big squeeze of lemon, and minced garlic. 

Mix again to combine all of the seasonings. 

Don’t worry, you can add more lemon, salt, and/or pepper to taste later!

Transfer the seasoned broccoli to the parchment lined baking sheet and spread them in an even layer. 

For even roasting, you want the broccoli florets spaced out so none of them are touching.  

If the broccoli is too much to fit on one sheet without overlapping, line a second pane with parchment paper and use two. 

Place the sheet pan(s) in the oven and roast for 15-22 minutes, until fork tender and lightly browned. 

I found anywhere from 15-16 minutes to be the perfect time for my roasted broccoli. 

I  love mine still green and crunchy with slightly browned florets. 

For even crispier browned broccoli, push for closer to 20 minutes. 

Remove the broccoli from the oven, taste, and add more salt, pepper, or lemon to taste. 

Now you can serve your Garlic & Lemon Roasted Broccoli as an effortless vegan side dish! 

Sprinkle them with optional red pepper flakes before serving for a little extra boost of heat. 

In this recipe, I showcased the broccoli florets, but you can also use the stems!

I love to save these for roasting or steaming a freezing for shakes.

To roast your broccoli stems, shave the outside with a vegetable peeler to remove any bad spots. 

Next, slice the stems into 1″ rounds and roast them the same way you would the florets.

Serve your broccoli with a plant-based main fo your choosing for a balanced vegan dinner. 

They’re also fantastic dipped in hummus or drizzled with tahini. 

Enjoy! 

If you make this Garlic & Lemon Roasted Broccoli, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fun fall sides, check out my Roasted Brussels Sprouts with Hazelnut Butter Sauce, Dijon Tahini Green Beans, and Tri-Colored Roasted Cauliflower Salad.

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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Photography by Hot Pan Kitchen