Roasted Broccoli with Lemon

This oven roasted broccoli recipe is easy and nutritious. Roasting broccoli until it is tender and lightly browned is one of my favorite ways to enjoy it. Meyer lemons compliment the natural sugars in the broccoli. Don’t have Meyer lemons, just add a little honey to juice.  This recipe can be served as a side dish or a main dish by adding your favorite nuts.

Serves 4
Prep time: 10 minut
Cooking time: 25 minute

Ingredients

2 pounds broccoli or broccolini

2 garlic cloves, peeled and thinly sliced

California olive oil

Kosher salt

Fresh ground black pepper

Zest of 1 Meyer lemon

Fresh juice from 1/2 Meyer lemon

¼ cup freshly grated Parmesan cheese (optional)

Directions

1. Preheat the oven to 425 degrees F.

2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

3. Place the broccoli florets in a large mixing bowl. Toss the garlic on the broccoli and drizzle with 2 tablespoons olive oil. Sprinkle with the salt and pepper (to taste). 

4. Spread broccoli on a sheet pan large enough to hold them in a single layer.

5. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

6. Remove the broccoli from the oven and immediately toss with 2 tablespoons olive oil, lemon zest, lemon juice, and Parmesan. 

7.  Serve hot.

Make it your own

Add ¼ teaspoon crushed red pepper flakes, step 3

Add 1 tablespoons sesame seeds, step 3

Add ¼ cup of your favorite nuts half way through the roast, step 5

Add 2 large shallots, halved and sliced into ¼ inch strips lengthwise, step 3

Add 1 teaspoon fennel seeds ground in a slice mill, step 6 

Don't have Meyer lemons, no problem

Add 1 – 2 teaspoons honey to the lemon juice, step 6