Super tasty and easy oven roasted Lemon Rosemary Broccoli is a quick way to add healthy veggies to your plate. Bright lemon flavors and woodsy, peppery rosemary lightly flavor your fresh green broccoli.

pan of oven roasted lemon rosemary broccoli

Why hello there, how you doin? You coming around these here parts for a good looking and tasty broccoli recipe?

Well despite that intro, that is cracking me up as I write it, you have found an amazing broccoli recipe. Want to know why? Cool, I am going to tell you.

Oven roasted broccoli that becomes slightly charred on the ends is one of the best ways to eat broccoli. It is really easy to cook because it is hands off once you get it in the oven.

The texture of the broccoli when roasting, becomes a perfect balance of tender and crisp. No mushy broccoli here.

This recipe only requires 5 ingredients making it the perfect veggie side any time of the year.

close up with spoon of broccoli and lemon slices

Ingredients and Substitutions

To make this broccoli you will need

fresh broccoli, cut into florets
fresh lemon juice
course kosher sea salt
fresh rosemary
olive oil

Substitutions

I did not try this recipe with any other substitutions other than thyme for the rosemary. And friends, fresh thyme was fantastic too.

I prefer a light tasting olive oil, but you could sub in an avocado oil, or any of your favorite oils. Just know if you choose one with a flavor you may taste it over some of the other flavors.

You can sub in whatever salt you have on hand. Just be sure to adjust the amount used as course kosher salt is obviously a different size than fine grain, you will get saltier food if you use the same amount.

Expert tips

There are few things to keep in mind when making this simple broccoli side dish. Let's chat about them.

Use parchment paper. It really helps the broccoli crisp nicely and it won't stick to your pan.
Use fresh lemon juice, not the crap from the yellow fake lemon or jar. You will taste a difference if you don't listen to me on this.
When chopping your fresh rosemary, it is easiest to bunch it all together and then chop. If you don't know how to remove your rosemary easily, here is a great video for you on chopping and removing.

Is this Paleo/Whole 30/Gluten free/ Vegan?

Yes friends! This rosemary broccoli is perfect for all the diets out there!

You can eat this broccoli if you are vegan, Whole3O or vegan. Of course, as with all recipes on the blog, it is gluten free.

Need something to serve this broccoli with? Try my Italian Chicken Roll Ups!

Lemon Rosemary Broccoli

Author: Loren
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 3- 4 servings 1x

Print Recipe

Description

Ingredients

Scale

4 cups of small broccoli florets
¼ of fresh lemon
½ teaspoon of course kosher salt
2 teaspoons of minced rosemary
2 tablespoons of light tasting olive oil

Instructions

Cut all of your broccoli into even sized florets. Each floret should be no larger than 1 inch long. The more even you cut them the easier they are too cook.
Add your broccoli to a bowl. Add the rosemary, salt, garlic, and olive oil to the bowl. Toss to coat evenly. I like to rub the olive oil into the broccoli pieces just like you would massage kale.
Place onto a parchment lined baking sheet and spread evenly so that the pieces are not overlapping.
Roast at 425° F for 20-25 minutes. Stir half way thru. Cook until they are fork tender and slightly charred on the edges. If you would like it more charred than in the pictures ( it is delicious that way) just cook longer.
Once cooked, remove from oven and squirt the juice of ¼ of a lemon onto the broccoli. Stir on the pan and taste to see if salt needs to be added.
Serve warm and enjoy!

Notes

be sure to use fresh lemon juice
if you try dry rosemary the amount will need to be decreased
if you use fine grain salt start with ¼ teaspoon and then taste after it is finished cooking

Category: side dish
Method: roasting
Cuisine: American

Keywords: roasted broccoli, rosemary broccoli, lemon rosemary broccoli, broccoli