Copycat Longhorn Broccoli is a fast, flavorful side that turns simple broccoli into a crisp, garlicky dish with a bright lemon finish and a nutty Parmesan kiss. Roasting brings out a toasty aroma and slightly charred edges, while the garlic and red pepper flakes add warmth. It’s a great weeknight side that feels special but comes together in under 30 minutes.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 130 kcal
- Protein: 5 g
- Carbohydrates: 8 g
- Fat: 8.5 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 140 mg
Why Make This Copycat Longhorn Broccoli
This copycat hits the balance of crisp-tender broccoli, garlic aroma, and a savory Parmesan finish. Roasting concentrates the broccoli’s natural sweetness and gives the florets a pleasant charred texture. It’s quick, uses pantry basics, and pairs with many mains. If you love garlicky, slightly spicy vegetables with a bright lemon note, this is an easy crowd-pleaser.
How to Make Copycat Longhorn Broccoli
Roasting is the key. Toss broccoli with olive oil and seasonings so each floret gets coated. Roast on a hot sheet until the tips brown and the stalks are tender. Finish with lemon juice and grated Parmesan for freshness and savory depth.
Ingredients:
- 1 lb fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Wash and thoroughly dry the broccoli. Trim large stalks so florets are bite-sized. Mince the garlic so it releases flavor fast.
Step 2: Mixing
In a large bowl, toss the broccoli florets with the olive oil, minced garlic, red pepper flakes, and a pinch of salt and pepper. Make sure each piece is lightly coated so they roast evenly.
Step 3: Cooking
Spread the broccoli on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the florets are tender and slightly charred at the tips. Turn once halfway through for even browning.
Step 4: Finishing
Remove the broccoli from the oven and immediately drizzle with lemon juice. Sprinkle with grated Parmesan cheese and a final pinch of black pepper. Serve hot so the cheese melts slightly.
How to Serve Copycat Longhorn Broccoli
Serve it hot as a side with grilled chicken, steak, salmon, or pasta. It also makes a great addition to bowls, tossed with grains or roasted vegetables. For a light lunch, serve over warm quinoa with toasted almonds. The crisp edges and garlicky smell invite guests to dig in.
How to Store Copycat Longhorn Broccoli
- Refrigerator: Store in an airtight container up to 3-4 days. Reheat gently to preserve texture.
- Freezer: Not ideal, but you can freeze for up to 2 months. Thaw and re-crisp in the oven.
- Reheating: Warm in a 375°F oven for 8–10 minutes or in a skillet over medium heat for 4–6 minutes. Avoid microwaving if you want to keep it crisp; if you do, microwave briefly and then pan-sear to restore texture.
Expert Tips for Perfect Copycat Longhorn Broccoli
- Dry the broccoli well after washing. Moisture steams the florets and prevents browning.
- Use a hot oven (425°F) for good caramelization and crisp edges.
- Don’t overcrowd the pan. Give florets room to roast, or use two pans.
- Mince garlic finely and toss with the oil so it browns lightly; large garlic pieces can burn.
- Add Parmesan right after the broccoli comes out of the oven so it melts slightly but keeps its texture.
- Taste before adding extra salt — Parmesan adds saltiness.
- For extra crunch, finish with a sprinkle of toasted breadcrumbs or pine nuts.
Delicious Variations
- Lemon-Zest Parmesan: Add 1 teaspoon lemon zest with the lemon juice for brighter flavor.
- Spicy Honey: Drizzle 1 teaspoon honey and a squeeze more lemon for sweet-heat contrast.
- Bacon & Shallot: Toss in 2 slices cooked bacon and 1 tablespoon thinly sliced shallot after roasting.
- Vegan Option: Omit Parmesan and sprinkle with nutritional yeast and extra lemon.
- Crispy Panko Top: Toss 1/4 cup panko with 1 tablespoon olive oil and broil 1–2 minutes on top for a crunchy finish.
Frequently Asked Questions
Q: Can I use frozen broccoli for this recipe?
A: Yes. Thaw and pat dry thoroughly. Frozen broccoli releases more water, so toss it with a little extra oil and roast on a hot sheet, but expect less crisping than fresh.
Q: How do I prevent the garlic from burning during roasting?
A: Mince the garlic and toss it well with oil so it browns slowly. If you’re worried, add garlic halfway through cooking or use garlic powder for a milder roast-safe flavor.
Q: Can I make this ahead for a dinner party?
A: Yes. Roast the broccoli until just tender but not fully charred, cool, and refrigerate. Reheat in a hot oven for 8–10 minutes and finish with lemon and Parmesan just before serving.
Q: What if I want more char without overcooking the stems?
A: Cut thicker stalks into thinner pieces so they cook evenly. Use high heat and keep an eye on the oven near the end to catch the char without drying the florets.
Q: Is this recipe gluten-free?
A: Yes, as written it is gluten-free. If you add breadcrumbs as a topping, use gluten-free panko to keep it safe for GF diets.
Q: How much salt should I add?
A: Start with 1/4 teaspoon for the whole recipe, toss, taste after roasting, and add more if needed. Parmesan contributes salt too, so adjust after finishing.
Conclusion
This Copycat Longhorn Broccoli is a simple, tasty side with crisp edges, a warm garlicky aroma, and a bright lemon-Parmesan finish. It’s quick enough for weeknights and tasty enough for company. For the original inspiration and a close reference, see Copycat Longhorn Garlic Parmesan Broccoli. Give it a try—you’ll love the crunch and flavor.
Print
Copycat Longhorn Broccoli
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fast, flavorful side that transforms simple broccoli into a crisp, garlicky dish with a bright lemon finish and a nutty Parmesan touch.
Ingredients
- 1 lb fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Wash and thoroughly dry the broccoli. Trim large stalks so florets are bite-sized. Mince the garlic.
- In a large bowl, toss the broccoli florets with the olive oil, minced garlic, red pepper flakes, and a pinch of salt and pepper.
- Spread the broccoli on a baking sheet in a single layer. Roast for 15-20 minutes, or until tender and slightly charred at the tips, turning once halfway through.
- Remove from the oven and drizzle with lemon juice. Sprinkle with grated Parmesan cheese and a final pinch of black pepper. Serve hot.
Notes
For extra crunch, finish with a sprinkle of toasted breadcrumbs or pine nuts. Store in an airtight container and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 140mg
- Fat: 8.5g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
