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Roasted broccoli on a cream plate viewed from above
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Roasted Broccoli Recipe

Fresh broccoli roasted with olive oil, salt and pepper, then finished with lemon juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 side servings
Calories: 112
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 cups fresh broccoli florets 600 g; similarly sized, about 1.5–2 inches
  • 2 tablespoons olive oil 27 g
  • 0.25 teaspoon fine salt 1.5 g
  • 0.25 teaspoon black pepper 0.6 g
  • 1 tablespoon lemon juice 15 g; added after roasting

Equipment

  • 1 Large rimmed sheet pan
  • 1 Large bowl
  • 1 Clean kitchen towel

Method
 

  1. Heat oven to 425°F. Wash broccoli and dry very thoroughly. Trim tough stem ends; halve larger florets through the stem so they have a flat side.
  2. Toss broccoli with oil, salt and pepper in a large bowl. Spread on a large rimmed sheet pan in one layer, with space between pieces and cut sides against the pan. Use a second pan if needed.
  3. Roast for 20–25 minutes, turning once around halfway, until stems are fork-tender and edges are browned but not blackened. Check early if florets are small.
  4. Transfer to a wide serving plate, toss with lemon juice and serve promptly. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, at 40°F or below; use within 3–4 days and reheat to 165°F.

Video

Notes

Nutrition is estimated per one-fourth of the recipe and includes all oil, salt and lemon juice. Time is for fresh broccoli. Video credit: AnitaCooks demonstrates roasted broccoli with garlic and lemon; her version roasts garlic and lemon separately, while this simpler recipe finishes with fresh lemon juice and has no garlic.