While I have no real love for raw broccoli, I love roasted broccoli! I like it crispy with a squeeze of lemon and a dusting of parmesan. So good!
When prepping the broccoli, you want to make sure that you cut off all the woody stems. Cut the florets off of the main stalk but continue to cut the thick parts off as you separate the florets.
Broccoli shrinks quite a bit when roasted, similar to when you sauté mushrooms. I would say one head of roasted broccoli serves 2-3 people as a size, so plan accordingly. This recipe is super simple to double/triple/etc depending on how many people you’re cooking for.
1 large head of broccoli
1 wedge of lemon
1 spoonful of grated parmesan
- Preheat oven to 425 degrees Fahrenheit.
- Cut broccoli florets away from the main stalk, and trim the thickest part of the stem off of each piece.
- Arrange florets on a jelly roll pan and drizzle with about a tablespoon of olive oil. Season with sea salt and freshly cracked black pepper. Roast for about 20 minutes, until slightly browned.
- Remove broccoli from the oven and squeeze fresh lemon juice right on top. Sprinkle parmesan over broccoli and serve immediately.
Watch me make it:
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