Easy Roasted Broccoli

Besides this recipe being the absolute easiest and needing only a handful of ingredients, it is freaking delicious. I’ve made this broccoli like 3 times in the past two weeks. That’s how you know it’s a real winner.

So, let’s get to it!

Let’s start with the broccoli. I like to buy a broccoli crown and cut it into florets myself. It’s a little cheaper to do it that way. If you’re pressed for time though, you could certainly buy the pre-chopped broccoli florets. Either way, we want our broccoli cut down to nice little mini trees that aren’t too big to fit in your mouth in one bite but not so small they’ll melt away in the oven.

To the broccoli, we’re going to add some olive oil, some garlic salt, and some black pepper. Garlic salt is one of my new favorite secret ingredients, because it’s one of those “more bang for your buck” type of ingredients. We’ll toss the spices and olive oil with the broccoli until it’s perfectly coated and seasoned. Then, we’re going to spread our broccoli out onto a parchment lined baking sheet.

Before we pop the broccoli in the oven, we’re going to add a quarter of a lemon wedge to the pan. Roasting the lemon helps to sweeten up the lemon a bit and take out some of that sour sting. We’re going to finish our broccoli with that roasted lemon juice, so we want to tame it down just a bit.

To the oven it goes, and it only takes about 15 minutes for the broccoli to start to brown. When it comes out of the oven, we’ll squeeze over that lemon juice, finish it with some crumbled feta and aleppo pepper, and it’s time to eat.

This broccoli hits all the notes. It’s savory and tangy and earthy with just a little kick of heat in background. Plus, we’re not obliterating the broccoli to mush. Where cooking it just long enough to break it down while still having a little bit of crunch to the bite.

It’s seriously so easy to crush this whole head of broccoli in one sitting. It’s that good!

Alright, everyone! So are you team raw broccoli, cooked broccoli, or ALL broccoli? I think we all know where I fall on the scale.

I hope you enjoy. And, let’s eat!