Roasted Broccoli

Ingredients

• 1 large headbroccoli
• 80 ml (⅓ cup)olive oil
• 2garlic cloves, peeled
• 1 teaspoonfinely chopped lemon zest
• ½fresh red chilli, finely chopped
• to tastesea salt and cracked black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Cut the broccoli

   Cut the broccoli into large florets.

3. 3

   Arrange the florets

   Place the florets on a large baking tray.

4. 4

   Mix the dressing

   Mix the remaining ingredients together and pour the mixture over the broccoli.

5. 5

   Roast until golden

   Bake for about 20 to 25 minutes, until the broccoli is tender when pierced with a fork and golden brown.

What is roasted broccoli?

Roasted broccoli is a straightforward vegetable side in which florets cook in a hot oven until tender and browned. This Italian-style version brings together olive oil, garlic, lemon zest and red chilli for a savoury, bright finish.

The method works because the florets are spread on a large tray and coated before roasting, giving them room to colour while the aromatics flavour the oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 2g protein, 6g carbs, 18g fat.

The olive oil supplies most of this dish's fat, while the broccoli contributes its carbohydrates and a small amount of protein. Pair a portion with a protein-rich main and another vegetable or grain side for a more rounded plate.

The flavouring ingredients

Olive oil: it coats the florets and helps their edges turn golden in the oven.

Garlic and lemon: peeled garlic adds savoury depth, while finely chopped zest lends a fresh citrus note.

Red chilli: half a finely chopped fresh chilli brings a little heat; adjust the amount if you prefer a milder result.

Cutting and arranging

Floret size: cut the broccoli into large florets as directed, keeping the pieces reasonably similar so they cook at a similar pace.

Tray space: arrange the florets across a large baking tray rather than piling them together. Crowding can leave them softer and less browned.

Roasting cues

Timing: begin checking around the 20-minute mark, since florets can vary in size and ovens may differ.

Doneness: the broccoli should be easy to pierce with a fork and have golden-brown patches. Roast for up to about 25 minutes as needed.

Seasoning to taste

Salt and pepper: the recipe leaves their amounts to taste, so season the oil mixture to suit your preference before pouring it over the broccoli.

Chilli heat: fresh chillies vary in strength, so use less if you want the garlic and lemon to stand out more.

Serving ideas

Serve the broccoli alongside meat or seafood, as suggested, while it is still warm from the oven.

It also fits into a meal with other simple sides; keep the rest of the plate fairly balanced to complement the oil-rich coating.

Recipe notes & tips

• Cut the florets to a similar size so they roast more evenly.
• Use a large baking tray and leave space between the florets for better browning.
• Mix the oil, garlic, lemon zest, chilli, salt and pepper thoroughly before coating the broccoli.
• Check the broccoli at about 20 minutes and continue roasting until fork-tender and golden.
• Taste the seasoning before pouring the mixture over the florets.

Variations

• Milder chilli: use less fresh red chilli for gentler heat.
• More lemon: add extra lemon zest for a brighter citrus flavour.
• Peppery finish: add more cracked black pepper to taste.
• Smaller florets: cut the broccoli into smaller pieces and start checking for doneness earlier.
• Garlic intensity: finely chop the peeled cloves if you want their flavour distributed more evenly.

Common mistakes to avoid

• Crowding the tray: the florets can soften instead of browning; spread them across a large tray.
• Uneven florets: pieces may finish at different times; aim for similar-sized large florets.
• Overlooking the oven temperature: set it to 200°C (400°F) before roasting.
• Roasting by time alone: check with a fork and look for golden-brown patches before taking the tray out.
• Overdoing the chilli: fresh chillies vary in heat; start with less if you are unsure.

How to store

Refrigerate leftover broccoli in an airtight container for up to 3 days. Reheat on a baking tray in a hot oven until warmed through; it may be softer than when freshly roasted.

Frequently asked questions