Lemon Roasted Broccoli
Crispy charred edges and steamy insides make this my favorite way to cook broccoli. If you've never tried roasted broccoli before now's the time.
Set your oven to 450⁰F/230⁰C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
Put the broccoli into a solid oven tray in a single layer – don’t crowd it too much or it won’t brown properly. Drizzle the oil over the top and sprinkle with salt. Toss to combine and put in the oven for 12-15 minutes, until the edges of the florets are getting crispy and slightly blackened.
Remove from the oven and immediately squeeze as much or as little lemon juice as you like over the top (the juice will sizzle as it hits the oven tray, so it reduces a bit and gives a nice sharp note to the broccoli).
Serve hot or warm. This will reheat well although you’ll lose the crisp edges if you do so.
- One large head of broccoli will serve 2-3 people for a light meal, or about 6 as a side dish.
- I have tossed leftover florets through cooked ramen noodles with ketjap manis (Indonesian sweet soy sauce), sesame oil and the aforementioned Shichimi Togarashi Japanese seasoning. It made for a very satisfying vegetarian dinner.
- Because broccoli heads can vary a lot in size, you’ll need to adjust the seasoning ingredients according to the amount of broccoli you have.
Calories: 305kcal | Carbohydrates: 25g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Sodium: 1846mg | Potassium: 1035mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 300mg | Calcium: 157mg | Iron: 3mg