The Best Magic Broccoli Recipe


  • 2 medium heads of broccoli (see notes)
  • 2 garlic cloves , finely sliced or finely chopped
  • four tbsp extra virgin olive oil , separated
  • half of tsp salt (alter on your taste)
  • Black pepper
  • Zest of half a lemon
  • 1 1/2 tbsp lemon juice
  • 2 tbsp freshly grated parmesan cheese


  1. Preheat oven to 180C/350F.
  2. Cut broccoli into florets and piled onto baking tray.
  3. Drizzle with 2 tbsp greater virgin olive oil, scatter with garlic, salt and pepper. Use your arms to toss, then spread out over tray in a unmarried layer (or use tongs or rub down in a big ziplock bag). Adjust salt to your taste.
  4. Bake for 20 to twenty-five minutes until the pointers of the florets are slightly browned. The broccoli have to be “tender crisp”, meaning simply cooked through, no longer overcooked and floppy.
  5. Remove from the oven and immediately drizzle over the lemon juice and ultimate 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve straight away.


  •  You want enough broccoli florets to fill a baking tray in a unmarried layer. The broccoli shrinks at the same time as baking.
  •  Reserve the stalks to apply in stir fries or finely cube them and use in soups, fried rice, casseroles or maybe disguise them in things like pasta sauces.
  • Please don’t reduce down on the oil. You certainly won’t get the caramelisation when roasting!
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