Watch the size.
Thin florets cook faster than chunky pieces. The prepared weight excludes discarded tough stalk ends.
Lemon Roasted Broccoli
Roasted broccoli with browned tips, tender stalks and a little lemon added after cooking. A spaced tray helps the florets roast instead of steaming.
TOTAL TIMEAbout 30 minutes
SERVES4 servings
YOU'LL NEEDLarge rimmed sheet pan
Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 10 minutes. Cooking: about 20 minutes. Times vary with equipment and ingredient size. No major US allergens intentionally included. Check seasonings for your requirements.
LET'S MAKE SOMETHING GOOD
One step at a time.
Preheat and prepare
Heat a conventional oven to 425°F (220°C). Wash the broccoli, then dry it thoroughly.
WHAT TO LOOK FORWater clinging between the buds delays browning.
Even up the stalks
Cut florets to similar size and split thicker stalk sections lengthwise.
WHAT TO LOOK FORA thick stalk can stay firm even while small buds get dark.
Coat and spread
Toss with oil, garlic powder, salt and pepper on the sheet pan. Spread in a single layer with gaps.
WHAT TO LOOK FORUse another tray if needed rather than piling up the florets.
Roast and check
Roast for about 18 to 22 minutes, turning after 12 minutes. Check early if the florets are small.
WHAT TO LOOK FORTips should brown and a knife should enter the stalk easily. Remove any smaller pieces that finish first.
Add lemon to finish
Transfer to a serving dish and toss with lemon juice. Taste a cooled floret before adjusting seasoning.
WHAT TO LOOK FORAdd the juice after roasting so it brightens the finished dish without wetting the tray.
A LITTLE HELP ALONG THE WAY
Small details that matter.
Serve with pasta.
Start roasting before the mushroom pasta sauce so both finish close together.
KEEP THE IDEAS COMING
Something else to try.
Pasta
One skillet