I wasn’t always a broccoli fan, but there’s something magical about the combination of broccoli, garlic, and lemon juice that forever changed me.
That sounded a bit dramatic, I suppose, but when you taste this recipe, I think you’ll understand.
If you’ve ever steamed or boiled broccoli and shuddered at the sulfurous smell that fills your house or forced down forkfuls of limp, water-logged broccoli in the name of health, you need to give this recipe a shot.
Roasting makes almost every vegetable taste and smell amazing. Trust me on this.
Lemon Roasted Broccoli
- 1 lb broccoli
- 1 tsp salt
- 1 lemon, juiced
- 1-3 large cloves garlic, minced (depends how garlicky you want it!)
- 1 small onion, sliced thin
- 2 Tbsp olive oil, coconut oil, or ghee (clarified butter)
Cut up broccoli into individual florets. Try to cut them into similar-sized pieces so they cook evenly.
On a large sheet pan, toss broccoli with salt, juice of 1/2 the lemon (save the other half), garlic, onion, and oil. Don’t overcrowd the pan.
Roast at 425 degrees for 25-35 minutes, or until broccoli is tender when pierced with a fork. Turn once mid-way through cooking.
Remove from oven, squeeze the juice of the remaining lemon half over the top and serve.
Really take the effort to buy fresh garlic. You know, the kind that you have to peel! Those pre-minced jarred versions lack the same pungent flavor. Alternatively, just use garlic powder.
If they are in season, use Meyer lemons. They are sweeter and juicier than regular lemons. Whatever you do, don’t buy bottled lemon juice. Just leave it out if you can’t find fresh or use a splash of apple cider or balsamic vinegar instead (just don’t call it “Vinegar Roasted Broccoli”, unless of course, you want to eat this whole batch by yourself).
You can use broccoli stems in this as well. If it’s a thick stalk, peel the outermost layer, then slice into ¼ inch cubes and roast with the florets! Tender stalks can be left unpeeled. (Or you can grate the broccoli stem and make broccoli slaw.)
Lemon roasted broccoli is fantastic eaten hot or cold and I actually think the flavor improves overnight. I often eat the leftovers with my lunch the next day.
- 90%of fresh broccoli sold in the U.S. is grown in California.
- The word broccoli comes from the Italian expression ‘piccoli bracci’, which means little arms.
- Broccoli contains a compound called DIM (diindolylmethane), which improves estrogen metabolism and hormone balance. Kale, turnips, Brussels sprouts, and other cruciferous vegetables also contain this beneficial chemical.
- It is a good source of vitamin E, vitamin C, many B vitamins (thiamin, riboflavin, pantothenic acid, folate, and vitamin B6) and minerals (calcium, iron, magnesium, phosphorus, potassium, and selenium)
Now I’d love to hear from you: Do you like broccoli? If so, what’s your favorite way to prepare it?
This recipe is one of many featured in my book, “Veggies: Eat Them Because You Want To, Not Because You Have To” designed specifically for people who want to learn how to make vegetables taste good. I’ve turned countless veggie haters into regular veggie eaters with the tips and tricks I describe in this information-packed guide.
Get your copy below. It’s FREE!
Until next week,