Perfect Roasted Broccoli
- PREP 5min
- COOK 25min
- TOTAL 30min
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).
You Will Need
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
Directions
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.
Adam and Joanne's Tips
- Don’t throw away the broccoli stems. If your broccoli is sold with long stems, you can eat them. The outer layer can be a bit tough so we like to use a vegetable peeler to remove it. Cut 1/2 inch or so from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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