Broccoli is one of my family’s favorite side dishes. Since broccoli is loaded with so many vital nutrients, it makes me very happy that I don’t have to force it at all or smother it with cheese.
There’s something about the rich green color that also makes it a beautiful side dish. While we usually enjoy steamed broccoli because it’s so easy to make, we decided to switch things up and roast it with a little lemon. I can’t decide if I enjoy it better steamed or roasted, but it was a nice change.
And since florets were on sale this week, I bought plenty for a couple of meals (and snacking while the other dishes were still cooking).
This recipe is beyond simple and so healthy! And I’ve already had a request to make it again.
I’ve gotta say that’s it’s a pretty cool moment when your teenage daughter asks you to make more broccoli again soon. It’s kind of one of those moments when you want to jump up and down excitedly screaming “YES!!!” but you have to act all cool about it and say “sure, I’ll more again soon”.
Like I said, this recipe is super simple to prepare. Start by washing and drying the florets. It’s tempting to skip the drying part but it’s important – they won’t get that crispier texture and taste if you don’t dry them. All you have to do is pat them gently with a paper towel to absorb the drops of extra water.
Then place the broccoli on a baking sheet with sides and spritz with a little bit of olive oil (I like this olive oil spritzer). Place in the oven at 375 degrees F for 35-40 minutes, stirring about halfway through. Parts of it will get brown and you may think it’s burning, but those are the tastiest parts.
After pulling the baking sheet out of the oven, squeeze some lemon juice over the broccoli and stir again. Depending on how much (or little) you like lemon, you can adjust how much lemon juice you use. Let it cool a bit and then enjoy.
- Broccoli florets, rinsed and patted dry
- Olive oil
- Juice from half a lemon (more or less to taste)
- Salt and pepper, optional
- Wash and pat dry broccoli florets.
- Place on a baking sheet in a single layer.
- Spritz with olive oil.
- Cook at 375F for 35-40 minutes, stirring halfway through.
- Squeeze lemon juice over florets and add salt and pepper, if desired.
- Cool for a few minutes and enjoy!