Easy paleo recipes

ROASTED BROCCOLI WITH LEMON

This is by far my favorite way to cook broccoli—roasting it makes it delightfully crispy and flavorful. I’m a big fan of garlic and lemon together, especially when it comes to roasted green veggies (I like making Brussels sprouts and green beans the same way). Whether you’re serving fish, chicken, or beef, roasted broccoli with lemon and garlic will always be a hit. SERVES 4

PREP TIME: 5 minutes

COOK TIME: 20 minutes

1 large head broccoli, cut into florets

4 tablespoons (60 ml) extra-virgin olive oil

Garlic powder, for seasoning

Salt

Freshly ground black pepper

Juice of 1 lemon

1. Preheat the oven to 450°F (230°C).
2. On a large baking sheet, drizzle the broccoli florets with the olive oil. Season generously with garlic powder, salt, and pepper. Use your hands to mix, making sure the broccoli florets are thoroughly coated.
3. Bake for 15 to 20 minutes, mixing with a spatula halfway through the cooking time.
4. Pour the lemon juice over the roasted broccoli, toss, and serve.

VARIATION 1 ROASTED BROCCOLI WITH LEMON AND TAHINI: Mix ½ cup tahini with the lemon juice, and season with salt and pepper. Toss the broccoli in the sauce, or use it as a dip.

VARIATION 2 SPICY ROASTED BROCCOLI: Add ¼ teaspoon red pepper flakes to the seasoning before roasting.

More Recipes You'll Love

• Baked Avocado with Eggs
• CHICKEN WITH ROASTED RED PEPPERS AND OLIVES
• Chicken and Broccoli

Roasted broccoli with lemon is the side dish that converts broccoli skeptics — florets roasted hot and fast until the edges are crisp and deeply golden, then brightened with a squeeze of fresh lemon. The high heat caramelizes the natural sugars and turns even the pickiest eater into a fan. Four ingredients, one pan, zero excuses.

Pro Tips

• Roast at 450°F and don't crowd the pan — high heat and space are the two rules for properly crispy roasted broccoli.
• Cut the florets so each has a flat side touching the pan; that flat face is where all the best browning happens.
• Squeeze the lemon over after roasting, not before — the fresh acid brightens the caramelized flavor far better than cooked lemon.
• The dark, almost-burnt crispy bits are the best part. Don't be timid about letting the edges go deep brown.

Frequently Asked Questions

How do I keep roasted broccoli from getting soggy?

Dry the florets well, use a hot oven, and leave plenty of room on the sheet. Steaming is the enemy — one layer, no crowding, no foil under the vegetables.

Can I roast frozen broccoli?

It works in a pinch but never crisps like fresh. If you must, thaw, dry thoroughly, and roast even longer to drive off moisture.

What else can I add?

Garlic (added in the last 5 minutes so it doesn't burn), red pepper flakes, or toasted almonds are all excellent. A shower of Parmesan if you tolerate dairy.

Is roasted broccoli Paleo?

Yes — broccoli, olive oil, lemon, salt, and pepper. It's naturally vegan, gluten-free, and Whole30-compliant.

Recipe Card

Stav Kogan

ROASTED BROCCOLI WITH LEMON

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 large head broccoli, cut into florets
• 4 tbsp extra-virgin olive oil
• On a large baking sheet, drizzle the broccoli florets with the olive oil. Season generously with garlic powder, salt, and pepper. Use your hands to mix, making sure the broccoli florets are thoroughly coated.

Method

 

1. Preheat the oven to 450°F.
2. Bake for 15 to 20 minutes, mixing with a spatula halfway through the cooking time.
3. Pour the lemon juice over the roasted broccoli, toss, and serve.

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