Broccoli is another one of those vegetables I felt fairly ambivalent about until I found the right way to cook it. And, unsurprisingly, that way is roasted. This simple recipe takes things up a notch with a sprinkle of parmesan cheese, toasted pine nuts, and plenty of lemon juice. If you’ve never had broccoli that is straight-up addictive, get ready to be blown away by this lemon roasted broccoli.
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Roasted Broccoli Is The Best Broccoli
I can’t think of a vegetable that isn’t made delicious by roasting, and broccoli is no exception. In fact, roasting is now the only way I make broccoli. Broccoli is a sturdy vegetable that can handle fairly high heat. And roasting allows you to get broccoli that is perfectly crisp-tender with spots that have started to brown and caramelize.
These browned bits add a nutty depth of flavor that beats any other cooking method, in my opinion. In fact, they’re my favorite part and I’ve been known to roast broccoli a minute or two too long in order to get more of them.
Cut the broccoli heads into large-ish florets and toss them in avocado oil, salt, and pepper. Then lay them out on a large baking sheet lined with parchment paper, making sure each floret is coming in direct contact with the baking sheet. That’s how you get the best browned bits.
Put the pan in an oven heated to 425° Fahrenheit and let the broccoli roast, undisturbed, for 15 minutes. Then toss the broccoli, flipping the florets over as much as possible, and roast for another 10-15 minutes. You want the broccoli cooked through with a bit of bite left and golden brown bits forming on the edges.
Layering In Flavor
Lemon and broccoli are a match made in heaven, so I tend to serve broccoli with plenty of lemon. I squeeze a good amount over the broccoli right after it comes out of the oven and then serve it with more lemon wedges so people can add even more if they want.
Parmesan and pine nuts are sprinkled on the broccoli during the last 5 minutes of roasting. This toasts the pine nuts perfectly and allows the parmesan to melt and form crispy spots. It adds amazing flavor and texture to the dish that really elevates it from good to “give me more!”.
Storing The Broccoli
This recipe is best served soon after its done cooking in order to retain as much of the crunch as possible. However, that doesn’t mean you can’t save the leftovers. The flavor is just as good the next day, you’ll just lose a bit of the texture. Leftover roasted broccoli can be stored in the fridge for about 3 days.
One of my favorite ways to use up this leftover lemon roasted broccoli is in pasta. I just roughly chop up a bunch of the broccoli, then toss it with cooked pasta, a bit of butter, and lemon juice. Add a little pasta water to loosen it up and a bit of salt and pepper to taste and you’ve got a delicious meal ready to go.
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Lemon Roasted Broccoli
Ingredients
- 1 ½ pounds broccoli
- 3 tablespoons avocado oil
- Salt and pepper to taste
- ¼ cup pine nuts
- ¼ cup shredded parmesan cheese
- 2 lemons
Instructions
- Preheat oven to 425° Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- Cut the broccoli into large-ish florets. Place florets in a large bowl and add the avocado oil, salt, and pepper. Toss to coat evenly.
- Arrange the broccoli in a single layer on the prepared baking sheet. Place in the preheated oven and roast for 15 minutes. Stir the broccoli, flipping over as many florets as possible, and roast an additional 10 minutes.
- While the broccoli is roasting, cut one lemon in half and the other into wedges. Set aside.
- Remove from the oven and scatter the pine and parmesan cheese over the broccoli. Then return the pan to the oven for 5 minutes.
- Remove from the oven, squeeze the two halves of lemon over the top of the roasted broccoli, and give it a stir. Transfer it to a serving dish and serve with reserved lemon wedges on the side.
- Store leftover broccoli in an airtight container in the fridge for up to 3 days.
