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.