Lemon Almond Green Beans
Green beans get a quick covered simmer, then a warm shallot, lemon and Dijon dressing and a topping of toasted almonds. A dairy-free side that can be prepped ahead.
Sides · Vegan · Vegetarian · Gluten-free · Dairy-free · Fall
Roasted Broccoli with Lemon and Garlic
A tray of broccoli with browned edges, garlic and a lemon finish. Serve it beside a roast, or add it to a grain bowl for a practical vegetable side.
35 min4 servings
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Ingredients at original yield
- 450 g fresh broccoli florets, cut into similar bite-size pieces
- 2 tbsp extra-virgin olive oil, divided
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- Lemon wedges, optional, for serving
How to make Roasted Broccoli with Lemon and Garlic
Timing details
Estimated total: 10 minutes of preparation while the oven heats, plus 20 to 25 minutes of roasting. Allow longer if your oven needs more preheating time.
- Preparation
- 10 min
- Cooking
- 25 min
- 01
Heat the oven to 400°F (200°C), with a rack in the centre. Wash the broccoli and lemon under running water. Dry the broccoli thoroughly with a clean towel, then cut any large florets to match the smaller ones.
- 02
In a bowl, coat the broccoli with 1½ tablespoons of the oil, the salt and pepper. Spread across the baking sheet with a little room between pieces, setting broad cut surfaces against the pan.
- 03
Roast for 18 to 22 minutes, turning once after about 12 minutes. Look for browned tips and stalks that are nearly tender when pierced with a fork. If doubling the recipe, use two trays rather than packing one tightly.
- 04
Mix the minced garlic with the remaining ½ tablespoon oil. Toss this through the broccoli and return to the oven for 2 to 3 minutes, until the garlic is fragrant and the stalks are tender. Watch closely so the garlic does not scorch.
- 05
Transfer to a serving dish. Add the lemon zest and measured juice, toss, and taste before adding any extra seasoning. Serve warm with the optional lemon wedges.
Recipe questions
Why is my broccoli soft instead of browned?
Surface water and a crowded tray make browning harder. Dry the florets well and leave gaps. Use a large metal baking sheet rather than piling the broccoli into a deep dish.
Can I prepare it in advance?
Wash, dry and cut the broccoli ahead, then keep it refrigerated in a covered container. Roast near serving time for the best texture. Add the lemon after roasting.
How should I store leftovers?
Refrigerate promptly in a shallow container, within 2 hours, at 4°C (40°F) or colder. Cover once chilled and use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F); leftover broccoli will be softer.
What can I serve with it?
Pair it with our apple cider chicken for dinner, or serve over cooked quinoa with chickpeas. For another vegetable side, try our maple thyme roasted carrots.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Love and Lemons: Roasted Broccoli. Adapted from Love and Lemons, with a larger broccoli quantity, measured seasonings and garlic added near the end. Lemon-garlic pairing also informed by Erin Parker at The Speckled Palate. Uses fresh broccoli; frozen florets need different handling and timing.
Additional references: Erin Parker at The Speckled Palate: lemon and garlic broccoli · Health Canada: cooling, storing and reheating leftovers
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