25 minutes
A delicious side dish featuring caramelized roasted broccoli with a refreshing hint of lemon.
Large Head Of Broccoli, Trimmed and peeled
0 lb
tablespoons
teaspoons
teaspoons
to taste
Lemon Wedges, For serving
each
1. Oven Setup
Position an oven rack at the lowest level and place a large rimmed baking sheet on the rack. Preheat the oven to 500 degrees Fahrenheit.
2. Prep the Broccoli
Cut the broccoli at the junction where the florets meet the stems. Peel the tough outer skin from the stalk. Slice the stalk into 2- to 3-inch lengths, then further cut each piece into 1/2-inch-thick slices. If the crowns are 3-4 inches in diameter, cut them into 4 wedges; if 4-5 inches, cut into 6 wedges.
3. Season
Place the broccoli in a large bowl. Drizzle with olive oil, tossing well to coat evenly. Sprinkle with salt, sugar, and pepper to taste, then toss again to thoroughly combine.
4. Roast
Carefully remove the hot baking sheet from the oven. Quickly transfer the broccoli onto it, arranging the pieces in an even layer with flat sides down. Return the baking sheet to the oven. Roast for 9 to 11 minutes, or until the stalks are well browned and tender, and the florets are lightly browned.
5. Serve
Transfer the roasted broccoli to a serving dish. Serve immediately, offering lemon wedges on the side.
Replace olive oil with sesame oil, add grated ginger and soy sauce before roasting, and sprinkle with sesame seeds and rice vinegar before serving.
Swap lemon for garlic, add red pepper flakes for heat, and finish with grated Parmesan cheese.
Mix in Kalamata olives and cherry tomatoes before roasting, replace lemon zest with oregano, and crumble feta cheese over the roasted broccoli.
Add savory depth with grated Parmesan or pecorino cheese over the broccoli fresh out of the oven, or crumble feta or goat cheese over the top before serving.
Toss chickpeas with broccoli for a vegetarian protein boost, cook lemon and chicken among the florets, or mix in pre-cooked sliced sausage after roasting for a hearty addition.
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