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Roasted Lemon Pepper Broccoli

July 14, 2009 Print This Post Print This Post

I first blogged about Roasted Broccoli two years ago! I’m shocked it was that long ago; where does the time go?? I’m still just as thrilled today as I was back then to have discovered the goodness of roasted veggies. I love the stuff. I can eat cups and cups of broccoli when its roasted. The roasting brings out all the fabulous flavors. Probably one of my favorite side dishes ever. I seriously can’t get enough. Its good stuff :-) (I hope you’ve gotten the point by now… I really do love it!)

Oh and fyi – you can use frozen broccoli florets. You don’t want to use a variety where the pieces are tiny chopped bits, but larger florets. Well I suppose you could use tiny bits just keep a close eye on them cause burned broccoli is not tasty. I’ve done that… more than once. And its definitely not edible.

Roasted Lemon Pepper Broccoli

2 cups broccoli florets, bite size pieces
extra virgin olive oil
1 tsp lemon pepper
2 cloves garlic, sliced
salt & pepper, if desired*

Preheat oven to 400°F. In a bowl, toss the broccoli florets with the olive oil, garlic, lemon pepper & salt (if desired). Spread broccoli out on baking sheet in a single layer and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 15-20 minutes.

* the lemon pepper I purchase does not include salt, however some varieties do so don’t over salt by adding too much extra if your lemon pepper variety already has some.

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{ 4 comments… read them below or add one }

Karine July 14, 2009 at 8:02 pm

I agree with you: roasting brings out all the fabulous flavors of the food! Thanks for sharing your recipe!


Cate July 15, 2009 at 1:52 am

I kind of forgot that how good roasted broccoli is…so thanks for the reminder and the recipe!


Jade July 15, 2009 at 2:34 pm

This looks so good and easy! I was just looking for a recipe for broccoli for dinner. I will definitely try this one out.


Laura July 15, 2009 at 7:26 pm

I love roasted broccoli to begin with, but I’m sure this is an interesting twist on that classic. :D


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