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Jacob's Roasted Broccoli

Jacob Welshans

"Roasted broccoli topped with lemon juice is a quick and easy side dish that only requires 5 ingredients and is a simple addition to any meal. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!"
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18 m servings 172 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk olive oil, salt, and pepper together in a bowl.
  3. Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
  4. Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

Nutrition Facts

Per Serving: 172 calories; 14.1 g fat; 10.6 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 631 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 27
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I love simple dishes and this qualifies as simple. I love the bright flavor the lemon gives the broccoli but doesn't outshine the roasted flavor. Sometimes I need a reminder that simple is a s...

This recipe is best as is, but one time I prepared this dish, I didn't realize I was out of lemon juice and the broccoli was already roasting! I subbed raw apple cider vinegar for lemon juice an...

This couldn't be easier! A great alternative to the plain, steamed broccoli. My kids are devouring this! I might suggest a little more oil and a little less salt (it was fine for my family's tas...

Really easy and a big hit at Thanksgiving. I baked for 15 min at 350° on the top rack.

How can you not like roasted broccoli? Even people who claim they hate broccoli would love it prepared this way! No more of the old school boiling your broccoli til it's mush! This has a nice ta...

i loved it. though to get the broccoli nice and crispy, you'll have to keep the broccoli in the oven for 20 min. instead of ten

Delicious and easy! Loved the idea of using the stem too. I used less olive oil and it took a bit longer to cook.

Great dish! If you like rosemary, I also crumble 1/2 tsp of Rosemary prior to baking! It gives it a nice zing!

Prefer my vegetables roasted to steamed and I liked the idea of whisking together the oil, salt and pepper before tossing the broccoli in it. However, too salty! Will definitely use this techn...