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.
Roasted Broccoli with Lemon and Chilies
(serves 2)
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
{ 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