Roasted Broccoli with Lemon
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
664 kcal
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Cuisine
Mediterranean
Roasted Broccoli with Lemon
Description
Roasted Broccoli with Lemon uses thickly sliced broccoli stems and florets coated in extra-virgin olive oil and salt, then placed cut side down on a piping-hot sheet pan to roast at 500°F. This technique crisps the broccoli's flat surfaces, creating browned edges and a tender interior. Aleppo pepper or red pepper flakes can add subtle heat, while a finishing squeeze of lemon juice adds brightness. The recipe emphasizes drying the broccoli thoroughly and spacing pieces so they crisp rather than steam in the oven. Optional feta cheese enhances the dish with a creamy, tangy contrast. Roasting at high heat transforms ordinary broccoli into a richly flavored vegetable side that's both crisp and flavorful.
The method suits a side dish to grilled or roasted meats, or makes a tasty snack when accompanied by dips such as tzatziki, tahini, or a garlicky toum sauce. A sprinkle of nutty dukkah can add a textural contrast if desired.
Ingredients
- 1 1/2 pounds broccoli
- extra-virgin olive oil
- kosher salt
- 1/2 to 1 teaspoon Aleppo pepper optional, or red pepper flakes
- 1 lemon (optional)
- feta cheese (optional)
Instructions
- Get ready. Preheat your oven to 500°F. Put a large sheet tray in your oven to preheat.
- Prep the broccoli. Trim the very thick bottom part of the vegetables’ stems. Use a peeler or sharp knife to remove the tough outer layer, picking off any leaves as you go. Slice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely.
- Season the broccoli. Add the sliced broccoli to a large mixing bowl. Toss with enough oil to coat (about 1/2 cup) and a good pinch of salt.
- Add the broccoli to the hot sheet pan. You’ll want to work fast here to keep the heat of the pan–Grab a pair of tongs and set your broccoli next to the oven. Carefully take the sheet pan out of the oven and use the tongs to lay the broccoli in one single layer on the pan with the cut side down (leave any excess oil in the bowl). Return the pan to the heated oven.
- Brown on both sides. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred.
- Dress and serve. Arrange the broccoli on a platter. Sprinkle with more kosher salt and red pepper flakes or Aleppo pepper. Zest on the lemon, then slice it in half and squeeze on the juice. If you’d like, finish with a crumbling of feta cheese. Enjoy!
Notes
- Dry the broccoli thoroughly before roasting to avoid steaming and to develop a crisp texture.
- Use a large sheet pan or two to ensure the broccoli pieces are in a single layer for even crisping.
- Serve with dips like tzatziki, tahini, or toum garlic sauce, or add a sprinkle of dukkah for extra flavor and crunch.
- Lemon and optional feta add brightness and creamy saltiness after roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 66.4kcal | 3% |
| Carbohydrates | 13.9g | 5% |
| Protein | 5.1g | 10% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 60.8mg | 3% |
| Potassium | 574.8mg | 12% |
| Fiber | 5.3g | 21% |
| Vitamin A | 1133.8IU | 23% |
| Vitamin C | 166mg | 184% |
| Calcium | 87mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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