This simple lemon roasted broccoli is incredibly easy to make and has so much flavor. It’s the perfect accompaniment for everything from Asian inspired turkey burgers to lemon garlic chicken.
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I started making this flavorful broccoli after taking my son to a tepanyaki restaurant and realizing he loves crisp vegetables with flavor.
Done and done.
Broccoli is so healthy, and I adore roasting it in the oven where you can add just a little bit of flavor and then it explodes into deliciousness in your mouth. I love having another kid-friendly alternative for dinner, and it’s been going over gangbusters here.
I roasted two huge crowns of broccoli last night for dinner for us and a friend’s family who joined us for dinner. By the time the kids were done with the broccoli (they ate first), there was hardly any left for the adults.
Even better? It’s completely allergen free, which means that it’s easy to serve for anyone who has a gluten or soy or dairy or corn or other allergen.
Since you can do all the prep in advance, this is a perfect dinner party veggies, as you can pop it into the oven when you’re ready and serve immediately when it’s done. And of course, you can make more or less and adjust the recipe easily depending on how many you’re serving.
And not that Mister Man would let me (he’s anti-cheese) or Little Miss can (dairy allergy), but shaving just a touch of Parmesan atop your roasted broccoli might just make this into a little bit of heaven.
How to Make Oven Roasted Broccoli
Wash your broccoli well. Preheat your oven to 425 degrees.
Slice the dried bottom off and discard. Cut the stalk into half inch slices.
Where they have a larger diameter, cut them in half so they are all approximately the same size. Slice off florets into appropriate size pieces.
Place all your broccoli into a bowl. Add the olive oil, lemon juice, salt, and pepper.
Use your clean fingers to toss the broccoli and ensure that all the broccoli is coated.
Turn out the broccoli onto a cookie sheet lined with a silpat or on a rack. If you can, go for the rack.
I purchased a wire rack that holds foods above my cookie sheet, and they turn out so much crispier AND I don’t have to flip them. I use it for everything from homemade chicken fingers to bacon roasted brussels sprouts and more.
Space them out so that they aren’t touching or overlapping. Place any cut sides down, and slide the cookie sheet into the oven.
Bake for 16-20 minutes, until they’ve reached the desired doneness. I like mine fairly brown and crispy with that great roasted taste, but the wee ones like them a little more al dente.
Bookmark this lemon roasted broccoli recipe to enjoy again later!
Roasted Broccoli
This is gluten free, dairy free, soy free, corn free, etc. And kid friendly (my son loves dipping it in teriyaki sauce). Add just a touch of Parmesan cheese to it once it's finished roasting, and you have a little slice of heaven in your mouth.
Ingredients
- 1 crown broccoli
- 1 T olive oil
- 1 T lemon juice
- 1/2 t salt
- pepper, to taste
Instructions
- Wash your broccoli well. Preheat your oven to 425 degrees.
- Slice the dried bottom off and discard. Cut the stalk into half inch slices. Where they have a larger diameter, cut them in half so they are all approximately the same size. Slice off florets into appropriate size pieces.
- Place all your broccoli into a bowl. Add the olive oil, lemon juice, salt, and pepper. Use your fingers to toss the broccoli and ensure that all the broccoli is coated.
- Turn out the broccoli onto a lined cookie sheet. Space them out so that they aren't touching or overlapping. Place any cut sides down, and slide the cookie sheet into the oven. Bake for 16-20 minutes, until they've reached the desired doneness. I like mine fairly brown and crispy with that great roasted taste, but the wee ones like them a little more al dente.
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Nutrition Information:
Yield: 4 Serving Size: 1 servingAmount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 296mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
[…] It’s her favorite veggie hands down, although I haven’t made it lately. She loves my roasted broccoli, which reminds me that I need to make it again soon. Had I thought about whether or not she’d […]
My son discovered he really, really loves broccoli, so this is a great, easy recipe I can try!
I know. My daughter was the same way. And my son “doesn’t like broccoli” but seriously… three HUGE helpings when I said he could dip in teriyaki sauce? I’ll make it every night (and I’m doing it again tonight with the last of our broccoli). I love when easy it also awesome 😉