Roasted Lemon Broccoli

I roasted broccoli this way a couple of weeks ago, and initially it was because I could fit so much in the pan at once. We usually make only a single head of broccoli at a time, but with this method I could easily fit three together in one large pan.

We devoured all of it so quickly that it was tough not to notice. It was an easy win, so now I’ve been roasting broccoli weekly.

This Roasted Lemon Broccoli is wonderful all by itself, but fabulous over a salad, added to pasta, etc. Enjoy!!

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ROASTED LEMON BROCCOLI

Servings: 6 to 8
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3 large fresh broccoli crowns
2 tablespoons lemon juice
1 tablespoon water
kosher salt and black pepper, to taste
dash of Cajun or Creole seasoning
few splashes hot sauce (like Cholula)

Instructions

Preheat oven to 400 degrees.

Rinse broccoli crowns in cool water. Carefully remove broccoli florets from stalks, and slice florets evenly into bite-size pieces, fairly uniform in size. (I roast only the florets along with about 1-inch of the tender stems, still attached. You can save the tougher stalks for another use, if you wish, because they’re still a great source of fiber.)

Place broccoli florets in a dry nonstick roasting pan. Roast uncovered for 30 minutes, or just until tender.

Remove hot pan from oven. Drizzle with lemon juice, water, and seasonings. Stir broccoli to combine evenly. Taste for seasonings and adjust if necessary.

Serve immediately.