Roasted Broccoli is a nutrition superstar and this Roasted Broccoli is a delicious easy weeknight meal packed with lemon and garlic flavor. Even if you don’t think you like broccoli, give this one a try: it’s a totally different preparation than the frozen-bag broccoli you grew up with. The result is a little crispy, with amazing lemon and garlic flavor that perfectly complements this natural cruciferous veggie.
Featured Ingredients
Broccoli is a super nutrient-dense food particularly rich in vitamin C, vitamin K, and phytonutrients, especially glucosinolates. These are sulfur-containing compounds that break down into bioactive isothiocyanates and indoles – compounds that are absolute rock stars as far as human health is concerned!
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Parsley is not just for decoration! It’s a super nutrient-dense food and a top food source of vitamin K, providing 205% DV per ¼ cup serving. Vitamin K is essential for blood clotting, bone metabolism, cellular function and more.
Roasted Broccoli
Ingredients
- 8 cups broccoli cauliflower florets and cubed stems
- 1/4 cup olive oil
- 6 cloves garlic
- 1 tablespoon lemon zest finely grated
- 1/4 cup parsley finely chopped
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 450F.
- In a casserole dish, toss the broccoli florets and stems with the olive oil, garlic, lemon zest, and salt.
- Roast for 25 minutes or more, until the broccoli is fully cooked, (it depends on how big your florets and how soft you like them), stirring once half-way through cooking.
- Remove from the oven and toss with the fresh parsley.
- Optional: for a little extra zing, reserve the juice from the lemon and squeeze over the broccoli right before serving.
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