Roasted Broccoli with Lemon Balsamic Vinaigrette

Roasted Broccoli Sprouts with Lemon Balsamic Vinaigrette and a lemon wedge on an oval platter next to a striped napkin.

5 from 1 review

If you're looking for a tasty and healthy side dish, look no further than roasted broccoli with lemon balsamic vinaigrette. This recipe is an excellent option for busy weeknights because it's quick and easy to prepare.


Units Scale
  • 1 head of broccoli, cut into florets (or 1 lb precut broccoli florets)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 lemon, freshly squeezed
  • 1 clove garlic peeled, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-2 tablespoons Parmesan cheese


  1. Preheat oven to 425°F.
  2. Place the broccoli florets into a large bowl and set aside.
  3. Prepare the lemon balsamic vinaigrette by whisking together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt and black pepper in a small bowl until it is emulsified.
  4. Drizzle vinaigrette over the broccoli florets until well coated. Transfer the broccoli to a sheet pan, being careful not to overcrowd the vegetables.
  5. Roast for 15-20 minutes until tender and lightly browned. Sprinkle with Parmesan cheese and a squeeze of lemon and serve immediately.


Let the broccoli cool to room temperature and transfer it to an airtight container. Store the container in the refrigerator for up to 3-4 days.

When ready to eat, reheat the broccoli in the oven at 350°F for 10-15 minutes or until heated through.

Keywords: broccoli, side, lemon, balsamic

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