Roasted Broccoli with Lemon

This oven roasted broccoli recipe is the secret to the crispiest, most flavorful broccoli with little fuss or time necessary. It takes just about 15 minutes in an extra-hot oven. And, according to the USDA, one bunch of broccoli has about 17 grams of protein, 16 grams of fiber, and is packed with way too many vitamins and minerals to list.

How to make Roasted Broccoli with Lemon

Ingredients

• 1 1/2 pounds broccoli
• Extra-virgin olive oil
• Kosher salt
• 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes (optional)
• 1 lemon (optional)
• Feta cheese (optional)

Directions

1.  Preheat your oven to 500°F. Put a large sheet tray in your oven to preheat.
2. Trim the very thick bottom part of the vegetables’ stems. Use a peeler or sharp knife to remove the tough outer layer, picking off any leaves as you go. Slice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely.
3. Add the sliced broccoli to a large mixing bowl. Toss with enough oil to coat (about 1/2 cup) and a good pinch of salt.
4. You’ll want to work fast here to keep the heat of the pan–Grab a pair of tongs and set your broccoli next to the oven. Carefully take the sheet pan out of the oven and use the tongs to lay the broccoli in one single layer on the pan with the cut side down (leave any excess oil in the bowl). Return the pan to the heated oven.
5. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred.
6. Arrange the broccoli on a platter. Sprinkle with more kosher salt and red pepper flakes or Aleppo pepper. Zest on the lemon, then slice it in half and squeeze on the juice. If you’d like, finish with a crumbling of feta cheese. Enjoy!

Notes

• To further dress things up, serve with a side of tzatziki sauce, tahini, or toum garlic sauce.
• Dry the broccoli very well before roasting. Any water will cause the broccoli to steam, which prevents it from getting crispy. Dry the broccoli well before roasting.
• Give the broccoli its space. Use a large enough pan (or two if you need to) so that each piece is in contact with the hot surface, allowing the broccoli ample space to crisp nicely.