Roasted Broccoli Recipe – Lemon Herb & Olive Oil Perfection

Last Updated on 2 months by Neha Deshmukh

Roasted Broccoli Recipe – Lemon Herb & Olive Oil Perfection

Hey everyone! If you’re anything like me, getting your daily dose of veggies can sometimes feel like a chore. But trust me, this roasted broccoli recipe is a total game-changer. It’s so simple, so flavorful, and honestly? It makes broccoli exciting. I first made this when I was trying to convince my picky little cousin that vegetables weren’t the enemy, and it worked like a charm! Now, it’s a regular side dish in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your grandma’s boiled broccoli (no offense, Grandma!). Roasting brings out a natural sweetness in the broccoli, and the lemon-herb-olive oil combo just elevates everything. It’s quick, easy, and requires minimal cleanup – perfect for busy weeknights. Plus, it’s incredibly versatile. You can easily adjust the seasonings to suit your taste, and it pairs beautifully with almost any main course.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 medium-sized broccoli head (about 500g)
• 2 tbsp olive oil (approximately 30ml)
• Salt to taste
• Pepper powder to taste
• Fresh lemon juice (about 1 tbsp or 15ml)
• Optional: Dry herbs (e.g., Italian seasoning, about 1 tsp or 5ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Olive Oil: Don’t skimp on the olive oil! It’s not just about flavor; olive oil is packed with healthy fats and antioxidants. Extra virgin olive oil is my go-to for its rich flavor, but any good quality olive oil will work.
• Broccoli: You can use pretty much any type of broccoli for this – regular broccoli, broccolini, even Romanesco broccoli (it looks like little trees!). Just make sure the florets are roughly the same size so they cook evenly.
• Herbs: I love using Italian seasoning, but feel free to experiment! Rosemary, thyme, oregano, or even a pinch of red pepper flakes can add a lovely depth of flavor. My friend, Priya, swears by adding a little hing (asafoetida) for a unique Indian twist – more on that in the variations section!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). It’s important to get the oven nice and hot before you start.
2. Cut the broccoli into evenly sized florets. Give them a good wash, dry them thoroughly (this is key for crispy roasting!), and pat them dry with a towel.
3. Line a baking tray with aluminum foil or parchment paper. This makes cleanup a breeze!
4. In a bowl, mix together the olive oil, salt, pepper, and your chosen herbs.
5. Toss the broccoli florets in the oil mixture until they’re evenly coated. Make sure every little floret gets some love!
6. Arrange the florets in a single layer on the prepared baking tray. Don’t overcrowd the tray, or they’ll steam instead of roast.
7. Roast for 20-25 minutes, stirring once halfway through. You’ll know they’re ready when the edges are slightly browned and tender-crisp.
8. Remove from the oven, drizzle with fresh lemon juice, and serve immediately. That lemon juice really brightens everything up!

Expert Tips

• Don’t skip the drying step! Water is the enemy of crispy roasted vegetables.
• Space is key. Overcrowding the baking sheet will result in steamed, not roasted, broccoli. Use two trays if needed.
• High heat is your friend. Roasting at a higher temperature helps to caramelize the broccoli and create those delicious crispy edges.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Also naturally gluten-free.
• Spice Level Adjustment: Add a pinch of chili flakes to the oil mixture for a little heat.
• Regional Indian Spice Blend Adaptation: My friend Priya suggested adding ¼ tsp of hing (asafoetida) and ½ tsp of turmeric powder to the oil mixture for a fantastic Indian-inspired flavor. You could also add a sprinkle of garam masala after roasting.
• Garlic Lover? Add 2-3 minced garlic cloves to the oil mixture.

Serving Suggestions

This roasted broccoli is incredibly versatile! It’s fantastic as a side dish with:

• Grilled chicken or fish
• Roasted lamb or pork
• Tofu stir-fry
• Even served over pasta with a little parmesan cheese (if you’re not vegan, of course!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness. Honestly though, it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Yes, absolutely! You can roast the broccoli ahead of time and store it in the fridge. Just be aware that it will lose some of its crispiness.
• Can I use frozen broccoli for this recipe? You can, but it won’t be quite as crispy. Make sure to thaw and drain the broccoli thoroughly before roasting.
• What’s the best way to ensure crispy roasted broccoli? Dry the broccoli really well, don’t overcrowd the baking sheet, and use a high oven temperature.
• Can I roast other vegetables alongside the broccoli? Definitely! Carrots, bell peppers, and Brussels sprouts all roast well with broccoli. Just adjust the cooking time as needed.
• What herbs pair best with roasted broccoli? Italian seasoning, rosemary, thyme, oregano, and even a little dill are all great choices.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!