Roasted Lemon Broccoli

  • Hands-on Time

    5 minutes

  • Total Time

    20 minutes

  • Difficulty

    Super Simple

  • Servings

    About 4

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Roasted Lemon Broccoli


Roasted Lemon Broccoli

  • 2 heads broccoli
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice


Roasted Lemon Broccoli

  1. Preheat the oven to 400 degrees F.
  2. Cut the florets off the stalks. I like to vary the size of the florets, leaving some large and cutting some into smaller pieces. The big ones will maintain their crunch while the smaller ones will get a little crispy.
  3. In a large bowl, toss the broccoli florets with the extra virgin olive oil, salt, pepper. Spread the broccoli out in an even layer on a baking sheet.
  4. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish. Top with another dash of salt, if you’d like.