Easy and Quick Roasted Lemon Broccoli
I was about to start this post with “I really love broccoli.” I even typed it. And then I thought, “But do you really, Mary?”
What I really love is peanut butter cups. Coffee. Doggies. Miles. Houseplants. Having my Christmas shopping all done.
And yes in that order.
I mean, does anyone love broccoli? I really like it a lot, but I don’t love it. I do love how quickly this side dish can come together, and how roasting with lemon makes everything taste delicious.
I hope you’re all done with your Christmas shopping and can really enjoy the next few days. Miles and I will be celebrating a California Christmas (as we have ever year since we moved here), which I have grown to love as well. We surf in the morning, make a big breakfast which includes mimosas or Bloody Mary’s and open gifts slowly for the next few hours. We talk to our families and tell them what the weather is like here, and then we go a friend’s house for dinner. This year we’re walking around the corner to our friend/brother Andrew’s house, and I’m bringing desert (Fallen Chocolate Cake). Of course we miss our fams, but we don’t mind just a day of surfing and eating/drinking with our California family.
Merry Christmas!
Easy and Quick Roasted Lemon Broccoli
ingredients
- 2 medium heads of broccoli (see picture)
- 2 Tbsp EVOO (extra virgin olive oil)
- 1 lemon
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
directions
1. Preheat oven to 400 degrees.
2. Remove about 1 inch of the broccoli stem and discard. Cut the stem from the florets and the base of where the florets begin, some florets should separate from each other at this point. Separate remaining florets into medium sized pieces, cutting in half if they are too big. Slice remaining stem into 1/4 inch thick slices.
3. Spread broccoli on a baking sheet lines with foil. Drizzle with olive oil, and the zest of the lemon. Cut lemon in half and juice half of the lemon on top of the broccoli as well. Season with S&P and toss well with hands. Layer evenly.
4. Bake for about 6 minutes in oven. Turn with a spatula and continue to bake another 6 minutes. Broccoli should be tender but still green and not burnt. I like my broccoli to have a little bite to it, but not too much. Continue to roast the broccoli if you like it more well done. Squeeze a little of the remaining lemon juice from the other half, and sprinkle with a little freshly grated parmesan if you’re feeling naughty.
