Roasted Broccoli

Roasted Broccoli with Olive Oil and Lemon

February 29, 2012

Roasted broccoli with olive oil and lemon is a simple and delicious side dish. It a great recipe to try with kids or people that don’t love broccoli. I made a version of this for my two young nephews and it was a big success. Roasting sweetens the flavor of the broccoli, and the addition of lemon juice helps to caramelize tops of edges of the florets.

Roasted Broccoli with Olive Oil and Lemon
Roasted Broccoli
  • 1 large bunch of broccoli (about 5 cups once it is trimmed into florets)
  • 3 to 4 tbsp olive oil
  • half a lemon - juiced
  • sea salt and pepper to taste
  1. Preheat oven to 425 degrees
  2. Toss broccoli florets with oil, lemon juice and salt and pepper in a small roasting pan or baking sheet
  3. Roast 20 to 25 minutes until knife tender and tops of the florets start turn brown and crispy.
When preparing the broccoli, you want to cut your florets so that they are roughly the same size. You can cut larger ones in half or quarters. I prefer smaller pieces because they are easier to eat and also cook faster - which is good if you are hungry!

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