Broccoli is a vegetable that is available and used all year. Roasting broccoli with lemon wedges and garlic gives it a delicious bright flavor. Roasted Lemon Broccoli will become your favorite way to eat broccoli!!! Save the stocks to be peeled, cut, and roasted or shredded to make a slaw.
Roasting fresh broccoli florets intensifies the flavor of the broccoli. The addition of the roasted fresh lemon brightens taste of the roasted broccoli and makes it so delicious. Even people who aren’t broccoli fans might like broccoli prepared this way! Sometimes I love to add shaved Parmigiano-Reggiano and a sprinkle of toasted pine nuts before serving.
For a fun twist on this recipe, I make an Asian-Style Roasted Broccoli by adding chopped fresh ginger, drizzle with a little sesame oil (be careful a little goes a long way!) and soy sauce before roasting. Sprinkle with toasted sesame seeds for the perfect garnish.
If you are using a full head of broccoli to cut into broccoli florets, save the stocks!!! In grocery stores they sell bags of Broccoli Slaw that is a mix of thick-shredded broccoli stocks, thick-shredded carrots, shredded purple cabbage, and sometimes chopped fresh parsley or fresh cilantro.
HOW TO MAKE BROCCOLI SLAW
- Cut off the large stocks of about 2 to 3 the heads of broccoli.
- Stand it up vertically on a cutting board holding the top with one hand.
- Slice off the outer tough layer of the stock; turn and repeat on the other 3 sides.
- Using a peeler fitted with a shredding blade, shred the broccoli stocks; add to a medium-size bowl.
- Peel 1 carrot and repeat with the peeler fitted with a shredding blade; add shredded carrots to the bowl.
- Thinly slice and chop 1/4 of a head of purple cabbage; add to the bowl.
- Add chopped fresh parsley or fresh cilantro and chopped fresh green onions.
- Toss with your favorite creamy or oil-based salad dressing.
INGREDIENTS TO MAKE ROASTED LEMON BROCCOLI
- Broccoli or pre-cut Broccoli florets
- Garlic cloves
- Olive oil
- Fresh Lemon, half sliced and half juiced
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE ROASTED LEMON BROCCOLI
- Preheat oven to 425°F (220°C).
- Trim and cut broccoli into florets; spread out in a single layer on sheet pan.
- Add thinly sliced garlic, lemon wedges, and lemon juice.
- Season with kosher salt and freshly ground black pepper.
- Roast for 15-20 minutes, until crisp-tender and browned.
DELICIOUS ADDITIONS AND GARNISH
- Sprinkle with pine nuts or slivered blanched almonds before roasted.
- Garnish with shavings of Parmesan or Pecorino.
- Garnish with fresh basil
- FOR AN ASIAN-STYLE ROASTED BROCCOLI: Add chopped fresh ginger, drizzle with a little sesame oil (be careful, a little goes a long way!) and soy sauce before roasting. Garnish with toasted sesame seeds.
OTHER RECIPES TO TRY:
- Roasted Baby Carrots
- Cauliflower Au Gratin
- Caramelized Brussels Sprouts with Bacon
- Zucchini and Yellow Squash Au Gratin
- Irish Colcannon (Mashed Potatoes & Cabbage)
Roasted Lemon Broccoli
Ingredients
- 1½ lbs (680g) broccoli, cut into florets or pre-cut broccoli florets, about 8 cups
- 4 garlic cloves, thinly sliced
- 3 Tbsps olive oil
- 1 fresh lemon, half sliced and half juiced
- Kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, combine the broccoli, garlic, and lemon slices. Drizzle with olive oil and fresh lemon juice; toss to evenly coat. Arrange in a single layer on a baking sheet. Roast for 15-20 minutes, until tender-crisp and some of the broccoli florets are browned. Serve warm.
Notes
- Add a sprinkling of pine nuts before roasting and/or top with shavings of Parmesan or Pecorino for garnish.
