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Olive Oil–Poached Broccoli with Garlic and Lemon

Olive Oil–Poached Broccoli with Garlic and Lemon

By Rose HattabaughFebruary 24, 2026

  • Makes
    4-6 servings
  • Cook Time
    45 minutes

This technique is not actually oil poaching, but it’s close. Broccoli is cooked in a generous amount of extra-virgin olive oil—½ cup to be precise—produces stalks that are supple and tender, with a depth of flavor and richness you can’t get with steaming or simmering. A few tablespoons of water provides the necessary moisture to ensure the vegetable fully tenderizes. Cooked in a covered baking dish in a moderately hot oven, the broccoli doesn’t require any supervision. Grate the lemon zest directly onto the broccoli after transferring it to a platter. Serve with crusty bread to dip into the extra oil.

Tip

Don’t leave the broccoli covered after removing the baking dish from the oven. Immediately take off the foil so condensation will not drip onto the broccoli, causing it to turn a dull green-gray hue.

Ingredients

  • Kosher salt

  • ½

    cup extra-virgin olive oil

  • 3

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • 1½ - 1¾

    pounds broccoli, stems peeled

  • Grated lemon zest, to serve

  • Finely grated Parmesan or pecorino Romano cheese, to serve (optional)

Step 1

Heat the oven to 425°F with a rack in the middle position. In a large bowl, combine 3 tablespoons water and 1 teaspoon salt; stir until the salt dissolves. Stir in the oil, garlic and pepper flakes.

Step 2

Cut the broccoli into spears with stems about ½ inch thick and florets about 1½ inches in size. Add the broccoli to the bowl and toss until evenly coated. Transfer to a 9-by-13-inch baking dish, distributing the broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest broccoli stems meets no resistance, 30 to 35 minutes.

Step 3

Remove from the oven and immediately uncover. Transfer the broccoli to a platter, then drizzle with the liquid remaining in the baking dish. Sprinkle with grated lemon zest and cheese (if using).