Lemony Roasted Broccoli
Growing up, I refused to eat broccoli unless it was “trees and cheese” (ie, covered with goopy cheese). That’s probably because the only other way it was served was plain and boiled nearly to mush. I had no idea how amazing it was blasted with high heat in the oven until it’s just a little charred, and then well-seasoned with lemon juice and chile flakes. But I do now, and it’s one of my favorite sides.
Ingredients
- 1 head broccoli, about 4 cups cut into florets
- 1 tablespoon lemon pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
- Red chile flakes
What you need
High heat, one sheet pan, parchment so the florets do not weld on.
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Preparation
Preheat oven to 450F. Line a sheet pan with parchment paper.
Cut the broccoli into small pieces, and place in a large bowl. Toss with the olive oil and lemon pepper and spread out on the baking sheet. Roast for about 20 minutes, until the florets caramelize on the edges.
Sprinkle with the lemon juice and chile flakes and serve immediately.