Lemon Pepper Broccoli Recipe
Crispy oven roasted broccoli tossed with garlic and finished with fresh lemon zest and juice. A simple, healthy side that pairs with anything.
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Servings: 4
Ingredients
- 1 large head of broccoli about 1-1.5 lbs, cut into florets
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper or more to taste
- 1 teaspoon lemon zest
- 1 ½ tablespoons fresh lemon juice
- 2 cloves garlic minced
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- Wash and thoroughly dry broccoli. Cut into florets.
- In a large bowl, toss broccoli with olive oil, salt, pepper, and garlic. Make sure all pieces are lightly coated.
- Spread broccoli in a single layer on the baking sheet. Avoid overcrowding to ensure crisp edges.
- Bake for 18-25 minutes, flipping halfway through, until edges are golden brown and slightly crispy.
- Remove from oven and immediately toss with lemon zest and fresh lemon juice.
- Taste and adjust salt, pepper, or lemon as needed. Serve warm.
Notes
- Dry the broccoli completely before roasting. Wet florets steam instead of crisp.
- Do not overcrowd the pan. Give each piece room so the edges can brown.
- Add the lemon at the end, never before roasting, so it stays bright.
- Cut florets the same size so everything cooks evenly.
- For extra crispy edges, preheat the baking sheet and bump the oven to 450°F.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 341mg | Potassium: 496mg | Fiber: 4g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 139mg | Calcium: 77mg | Iron: 1mg
