Roasted Broccoli With Lemon Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Steps:

• Preheat oven (or toaster oven) to 450 degrees.
• Toss broccoli with oil, salt, and pepper.
• Place on a large baking sheet (which is not air-insulated).
• Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
• Serve immediately, with lemon wedges.

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

Steps:

• Preheat the oven to 400 degrees F.
• Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste.
• Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.

Steps:

• Preheat oven to 450 degrees. On two rimmed baking sheets, toss broccoli with oil and season with salt and pepper. Arrange in a single layer and roast until broccoli is tender and browned in spots, 15 to 18 minutes. Toss broccoli with lemon zest and juice; sprinkle with almonds.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with the olive oil. Sprinkle with generous amounts of the salt and pepper. Mix to distribute.
• Roast at 425*F for 20 to 25 minutes, until crisp-tender and somewhat browned.
• Squeeze juice from one lemon over top and toss with Parmesan. Enjoy!

Steps:

• Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan., Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.