When I turn on the oven, I fill it!!  The other evening, when I was making pans of roasted green beans, there was room for one more baking dish. I checked the fridge and found a large head of broccoli.  My son loves snacking on roasted broccoli almost as much as kettle potato chips, so it’s a good thing!
Lazy Kitchen Tip: To save on washing dishes, I serve directly from my glass baking pans.
Recipe Tips: Tossing slivered almonds, walnut pieces, toasted pumpkin seeds or pecans with the broccoli adds a little protein.

Roasted Broccoli with Lemon

Rating: 5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 63

Fat per serving: 33 cal, total fat 3.7g, sat fat .5g, trans fat 0g

Good Points: No cholesterol, high in dietary fiber, high in potassium, high in vitamin A, high in Vitamin B6, very high in vitamin C
Nutrition facts: 63 calories, 4 servings, 33 fat calories, total fat 3.7g, cholesterol 0mg, sodium 68mg, total carbohydrates 6.8g, dietary fiber 2.3g, sugars 1.8g, protein 2.5g, vitamin A 11%, calcium 4%, vitamin C 140%, iron 4% (based on a 2000 calorie diet)


  • 1 head of broccoli, trim and rinse
  • 1 tbsp. of olive oil
  • Pinch of kosher salt
  • Juice from 1/2 of a lemon


  1. Rinse a glass baking dish. Don’t dry it.
  2. Add 1 tbsp. of olive oil and a pinch of kosher salt.
  3. Add freshly rinsed broccoli that’s still a little moist.
  4. Toss the broccoli around in the pan to coat with the olive oil and salt.
  5. Roast in a 350 degree oven for 20 minutes.
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