Lemon & Garlic Tenderstem Broccoli

Swap boring, boiled broccoli for some tasty, roasted tenderstem broccoli, seasoned with lemon zest, garlic and chilli flakes and roasted until lightly crisp. This easy recipe is the perfect veggie side dish – it goes great with any meal and takes just 15 minutes to make.

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Sides, Vegan


  • 400 g tenderstem broccoli (broccolini), ends trimmed
  • 2 tbsps extra-virgin olive oil
  • 2 garlic cloves, very thinly sliced
  • 1 lemon, zest
  • sea salt
  • freshly-ground black pepper
  • pinch of dried chilli flakes
  • ½ lemon, juice (or more, to taste)


  1. Heat oven to 200°C/fan 180°C. Line a large baking sheet with foil.
  2. Wash, drain and pat dry the tenderstem broccoli; transfer it to the baking sheet. Drizzle with the extra-virgin olive oil; toss to coat using tongs.
  3. Add the sliced garlic and lemon zest. Season with a good pinch of sea salt, some freshly-ground black pepper and a pinch of dried chilli flakes; toss to combine using tongs.
  4. Arrange the tenderstem broccoli in a single layer. Roast until tender and lightly crisp, 10 to 12 minutes. Finish with a squeeze of fresh lemon juice, to taste, and serve.

STORAGE: the tenderstem broccoli will keep in the fridge for up to 3 days.


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