If you hate vegetables because they are always over-cooked and soggy, try roasting. The thing I love about quickly roasted vegetables is the crispy texture and caramelized flavor it brings out, without overcooking. This broccoli still has a good bite to it after roasting and it also keeps its bright color.
This works just as well on other vegetables like asparagus, okra, Brussels sprouts and cauliflower; you just need to adjust the roasting time to the density of the vegetable. Perfect for a weeknight side dish.
(serves 2)
1 large head of broccoli, washed and dried
1 teaspoon olive oil
1 lemon
1 dried Thai chili, crushed
salt and pepper
1/4 cup Parmiggiano Reggiano (optional)
Preheat oven to 400F. Zest lemon and toss with broccoli along with olive oil, chili and salt and pepper. Bake for 8-12 minutes, checking bottoms to see if they are browned, if so flip, otherwise give another 5 minutes then flip. After flipping top with grated cheese if using, then bake for another 8 minutes. Remove, and squeeze the lemon on top. Serve immediately.
Similar Recipes:
Crispy Cauliflower with Lemon and Salt
Roasted Brussels Sprouts
Roasted Okra
{ 6 comments… read them below or add one }
i definitely like that there’s still the green color to your roasted broccoli. i tend to avoid it because every time i see it prepared it looks charred or something
I love roasted broccoli, a whole new flavour. Will try a squeeze of lemon juice next time.
I’ll be trying this! I’ve also just got a cauliflower in my CSA box this week and will be making your fantastic Indian Spiced Cauliflower Soup again; easily one of my favourites!
I love roast broccoli! Such a good way to cook it, and I love the idea of using chilli too.
I had broccoli for dinner tonight and was thinking that I don’t think I’ve ever had it roasted before. I definitely want to try this!
I’ve never thought of roasting broccoli, what a clever idea. I will try it soon