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5 from 1 vote

Easy Roasted Tenderstem Broccoli with Garlic & Lemon

Whether you've got broccolini, regular broccoli that's sprouted in your garden, you'll love this Summer roasted tenderstem broccoli recipe.
Baked with a herby, zesty garlic oil and topped with parmesan, it's an impressive but easy side dish made in minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: british, Italian, Japanese
Keyword: broccoli, parmesan, roasted tomato soup, side dish, tenderstem
Servings: 4 people
Calories: 136kcal
Author: Vikkie Lee

Equipment

Ingredients

  • 320 g Tenderstem Broccoli
  • 2 tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 1 Lemon juice and zest
  • Pinch Salt and pepper
  • ½ tablespoon Dried mixed herbs or Italian seasoning
  • Pinch Chilli flakes
  • 30 g Parmesan

Instructions

  • First, pre heat the oven to 180c, 160c fan or 360F.
    Now in a small bowl, mix the olive oil, lemon zest, minced garlic, chilli flakes, dried mixed herbs and salt and pepper.
  • Wash the tender stem broccoli.
    Place broccolini on a baking sheet in a single layer, avoiding overcrowding.
  • Now drizzle over the herby oil mix, then use a pastry brush to coat any areas you missed.
    Then bake in your preheated oven for 15 minutes until the edges are crispy and golden brown.
  • Remove from the oven and immediately squeeze the lemon juice on top.
    Then sprinkle the Parmesan cheese on top to melt.

Video

Nutrition

Calories: 136kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 145mg | Potassium: 58mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1487IU | Vitamin C: 88mg | Calcium: 165mg | Iron: 1mg