Baked Lemon Garlic Broccoli
By far our favourite way to make broccoli at the Campbell household (to date)! If you’re sick of steaming plain broccoli and trying to like it, here is your solution. I’ve been making this specific baked broccoli for the past few years for my husband and I as well as serving it to guests for dinner. My 18 month old son is in his “anti-veggie” phase and this is one vegetable plate he will devour! I love using lemon in many of my cooking dishes – for taste and benefits as well as garlic!
Tips for making the best baked broccoli:
I find that washing and setting the broccoli aside while you prepare everything else is important for it to bake most successfully. Too wet of broccoli doesn’t allow it to get that “crispiness” we strive for! If I don’t wash and chop the broccoli immediately when I get home from the grocery store/market, I try to do it first when preparing this dish.
Dry the broccoli fairly well so the lemon and coconut oil can absorb into the broccoli. Add more lemon if you desire, but I find the equal 1:1 ratio of lemon:coconut oil has turned out the best. The sea salt you sprinkle on after it bakes also helps pull the flavour out nicely!
How to make baked broccoli:
Start by washing and chopping your broccoli into bite-size florets. Lay it out onto a large kitchen towel and pat dry before transferring it into the mixing bowl. You can let it sit here until the rest is ready to go!
Get the most from your lemon
Juice your lemon and remove the seeds. I use a little hand-held type of manual juicer to not waste any lemon juice (see below under cooking essentials for the kind I’m referring to)! Add more lemon if you prefer. Mince your garlic as fine as possible and melt the coconut oil. You’re now ready to mix together!
Mixing it together
I drizzle all the liquid on top of the broccoli, then add the minced garlic on top and finished with the sea salt and pepper. I save some sea salt for the end after the baking is done to pull the flavours out just a tad more! Use a spatula or both of your hands to thoroughly mix the broccoli and mixture together before transferring it to the baking sheet.
You’re just about done here! Place into the oven for 13-15 minutes (keep an eye on it). Your total cook time depends on the size of your florets, so please be mindful of that!
Parchment paper sheets. Have you tried pre-cut parchment paper sheets before? By far the easiest thing ever! Not that ripping some parchment paper is hard (ha!), having it pre-cut is just quite efficient!
Manual juicer. Still by far one of my favourite hand-held juicers that is super easy to use and clean.
Pair the meal with:
- Sweet Potato Fries. This recipe uses the air fryer, but you could easily toss it into the oven instead all at once with your broccoli. Just add in a complete protein and your meal is done!
Baked Lemon Garlic Broccoli
- measuring spoons
- parchment paper
- batter bowl
- 2 bushels of broccoli
- 4 tbsp. freshly squeezed lemon
- 4 tbsp. unrefined coconut oil melted
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 2 cloves garlic minced
- Preheat oven to 425F
- Line a baking tray with parchment paper or grease baking tray.
- In a small bowl, mix together the melted coconut oil and lemon juice.
- Wash broccoli then cut broccoli stems off. Chop again into bite-size pieces.
- Place washed broccoli into a large mixing bowl. Add the coconut oil/lemon mixture. Pour and begin to mix.
- Top with the sea salt, pepper and minced garlic.
- Mix thoroughly with a spatula or using your hands.
- Spread the broccoli evenly across the prepared baking sheet.
- Baked broccoli at 425F for 13-15 minutes. (Check at the 13 minute mark to make sure it isn't too roasted). Note * The size you cut the florets will effect the overall baking time.
- Broil at the end if needed for more crispiness. Add a little extra sprinkled sea salt if desired. Serve and enjoy!