Roasted broccoli is a classic recipe and one you need to have in your back pocket. I’m not the biggest fan of broccoli, but this broccoli with lemon is one of my favorite foods! Try our version with roasted lemon wedges. The lemon becomes a little sweet, and the broccoli tastes terrific with some of the roasted lemon juice squeezed on top. For other variations like garlic, parmesan or herby roasted broccoli, see the article above for our tips (temperature and timing will be the same).
1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced, see notes
2 tablespoons olive oil, avocado oil or grapeseed oil
Salt and fresh ground black pepper
3 lemon wedges
Heat the oven to 425 degrees Fahrenheit.
Toss the broccoli florets and stems with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper on a baking sheet.
Spread them out, facing as many of the flatter edges down onto the baking sheet so that they brown nicely.
Scatter lemon wedges around the broccoli.
Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes.
Serve warm with some of the juice from the roasted lemon wedges squeezed on top.