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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)


  1. Cut up broccoli into individual florets. Try to cut them into similar-sized pieces so they cook evenly.
  2. 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.
  3. Roast at 425 degrees for 25-35 minutes, or until broccoli is tender when pierced with a fork. Turn once mid-way through cooking.
  4. Remove from oven, squeeze the juice of the remaining lemon half over the top and serve.

Recipe Notes

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.)