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Roasted Broccoli with Lemon
4.9 from 112 votes

Roasted Broccoli with Lemon

Roasted Broccoli with Lemon highlights the crisp texture and slightly charred flavor of broccoli florets and stems. The long slices of broccoli are tossed generously in olive oil and kosher salt, then roasted at high heat on a preheated sheet pan to achieve a golden, crisp surface. Optional Aleppo pepper adds a mild heat, and a squeeze of lemon brightens the finished dish. This method brings out a satisfying crunch and savory roasted notes, making the vegetable a flavorful side or snack.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Calories: 664 kcal
Course: Side Dish, Appetizer
Cuisine: Mediterranean

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

    Cup of Yum
  1. Get ready. Preheat your oven to 500°F. Put a large sheet tray in your oven to preheat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 664

% 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.