Sometimes I wait until the last minute to go grocery shopping, which usually means dinner the night before restocking the fridge is rather lackluster. Recently, while preparing dinner, I realized I only had broccoli and quickly got bored thinking about another night of steamed vegetables. Then I saw I had a lemon and got as creative as I could. This recipe is simple and nothing innovative. With the addition of sliced lemons, the broccoli has an acidic bite that’s bright and melds well with any protein. The recipe below is a base; feel free to adjust based on taste or quantity. This might be another roasted vegetable recipe, but the flavor is anything but boring. 

Ingredients
2 heads broccoli, cut into florets
1 lemon, thinly sliced
Salt and ground black pepper, to taste
2-3 tablespoons olive oil

Directions 

1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat. 
2. In a medium bowl, toss together broccoli, lemon, salt, black pepper, and olive oil until evenly combined. Pour onto the prepared baking sheet, scraping down the sides of the bowl to get excess oil and spices. 
3. Arrange broccoli and lemons in an even layer and roast until slightly charged and floret stems are tender, about 20 – 25 minutes. 
4. Discard lemon slices and serve.

Unpretentious People Say...

Other Articles You Might Enjoy