Roasted Broccoli with Garlic, Lemon, and Cheese


I think this may be our favorite broccoli recipe! Barb L.

Serves: 4


6 cups broccoli florets (about 1 very large head. Try to make them all the same size so they will cook evenly)

6 Tbsp Flying Olive Lemon or Garlic Extra Virgin Olive Oil, or a Combination, divided (we really like half and half)

6 cloves garlic, sliced

½ Tbsp salt

1 tsp freshly ground black pepper

1 Tbsp freshly squeezed lemon juice

½ cup Parmesan or Pecorino cheese, grated


Preheat the oven to 400 degrees F.

In a large bowl, mix the broccoli florets with 4 Tbsp of the Flying Olive EVOO of Choice, the garlic, salt, and pepper. Spread the broccoli on a baking sheet in a single layer.

Bake for 20 minutes.

Remove the broccoli from the oven and quickly, while it is still hot, drizzle it with the remaining 2 Tbsp of Flying Olive EVOO of Choice and the lemon juice. Sprinkle on the cheese and serve.


Inspired by a recipe by Angelo Acquista, M.D., The Mediterranean Family Table. Harper-Collins, 2015.


Submitted by Barb L.