Roasted Broccoli with Lemon Butter
The best roasted broccoli! This recipe uses the broccoli florets and chopped tender stalks, baked in the oven with garlic, butter, and olive oil until delectably brown and tender. I double down on lemon because it pairs so well with broccoli, using grated zest and freshly squeezed juice. Finish the dish with a shower of shaved Parmesan cheese.
Equipment
Ingredients
- 2 bunches (1.3 kg) fresh broccoli sliced into florets; tender stalks and stems chopped (about 1-½ pounds after trimming)
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon grated fresh lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 6) butter cut into cubes
- 1 teaspoon finely chopped or grated garlic
- 1 tablespoon (15 ml) fresh lemon juice
- ½ cup shaved or coarsely grated Parmesan cheese
Instructions
- Preheat the oven to 400F (200C), with the rack centered in the middle of the oven.
- Put the broccoli on a half-size sheet pan (9 x 13-inches) and drizzle with the olive oil. Sprinkle in the lemon zest, 1 teaspoon salt and black pepper to taste. Toss with your hands to coat, then spread the broccoli in an even layer. Dot the butter pieces over the broccoli.
- Roast 15 minutes. Remove the pan from the oven and stir in the garlic and lemon juice, using a spatula. Continue roasting 5-10 minutes, until the broccoli is tender and some of the florets are browned with crisp edges.
- Immediately shower the cheese over the hot broccoli. Serve right away or at room temperatre.
Notes
- You'll need 2 heads of broccoli, which will give you about one and a half pounds after trimming. This amount of broccoli fits perfectly into a quarter-size sheet pan.
Nutrition
Calories: 221kcalCarbohydrates: 22gProtein: 13gFat: 12gSodium: 309mgFiber: 8gSugar: 6g
