Easy Roasted Broccoli
Easy Roasted Broccoli- With only a few ingredients and 15 minutes, you can have the easiest, most delicious, and super nutritious side dish on the table.
October 10, 2022 by Nicole Collins
It’s funny how cravings come in waves.
You know how it can be sometimes. You get a wild craving for a food, buy it thinking you’ll get your fix, enjoy it way more than you remembered, then keep eating it on repeat because now you remember why you loved it so much in the first place.
For me, that food right now is broccoli.
Broccoli is having a real moment at my house right now. But, there are certainly worse cravings a girl can have!
I was talking to my mom about broccoli a couple weeks ago. You guys know that 100000% prefer veggies raw, but my mom is definitely the opposite.
So, we were talking about how she’s never had raw broccoli before, and I told her she should try it. I reminded her that if she didn’t like it, she could always just cook it.
Well, she tried it. And this was her review…
“It tastes like…like…like…someone just cut the grass.”
HAHAHAHAHAHAHAHAHA!
I can’t say I agree, because I personally LOVE raw broccoli. But if you agree with her and prefer it cooked, this recipe is for you.
Today, we’re making Easy Roasted Broccoli!
Besides this recipe being the absolute easiest and needing only a handful of ingredients, it is freaking delicious. I’ve made this broccoli like 3 times in the past two weeks. That’s how you know it’s a real winner.
So, let’s get to it!
Let’s start with the broccoli. I like to buy a broccoli crown and cut it into florets myself. It’s a little cheaper to do it that way. If you’re pressed for time though, you could certainly buy the pre-chopped broccoli florets. Either way, we want our broccoli cut down to nice little mini trees that aren’t too big to fit in your mouth in one bite but not so small they’ll melt away in the oven.
To the broccoli, we’re going to add some olive oil, some garlic salt, and some black pepper. Garlic salt is one of my new favorite secret ingredients, because it’s one of those “more bang for your buck” type of ingredients. We’ll toss the spices and olive oil with the broccoli until it’s perfectly coated and seasoned. Then, we’re going to spread our broccoli out onto a parchment lined baking sheet.
Before we pop the broccoli in the oven, we’re going to add a quarter of a lemon wedge to the pan. Roasting the lemon helps to sweeten up the lemon a bit and take out some of that sour sting. We’re going to finish our broccoli with that roasted lemon juice, so we want to tame it down just a bit.
To the oven it goes, and it only takes about 15 minutes for the broccoli to start to brown. When it comes out of the oven, we’ll squeeze over that lemon juice, finish it with some crumbled feta and aleppo pepper, and it’s time to eat.
This broccoli hits all the notes. It’s savory and tangy and earthy with just a little kick of heat in background. Plus, we’re not obliterating the broccoli to mush. Where cooking it just long enough to break it down while still having a little bit of crunch to the bite.
It’s seriously so easy to crush this whole head of broccoli in one sitting. It’s that good!
Alright, everyone! So are you team raw broccoli, cooked broccoli, or ALL broccoli? I think we all know where I fall on the scale.
I hope you enjoy. And, let’s eat!
Easy Roasted Broccoli
Serves: 2 Print
Ingredients:
1 lb broccoli crown, stem removed and chopped into florets
2 tbsp olive oil
1 tsp garlic salt
½ tsp pepper
¼ of a lemon
2 tbsp feta cheese, crumbled
1/8 tsp aleppo pepper
Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
To a mixing bowl, add broccoli, olive oil, garlic salt, and pepper. Toss well to coat. Pour broccoli out onto prepared baking sheet, and arrange in a single layer. Add lemon wedge to the baking sheet. Roast for 15 mins until the broccoli starts to brown.
Use tongs to gently squeeze lemon juice over the broccoli. Top with crumbled feta and aleppo pepper. Transfer to a serving dish, and enjoy!
Recipe notes:
*This recipe could be stretched to serve three, or it could be easily doubled to serve more.
*You could save the leftover broccoli stem to make a broccoli slaw or use as a nice, crunchy snack.
*Aleppo pepper has a nice, subtle spice to it. You could use hot paprika or even red chili flakes as a substitute.
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