roasted broccoli roasted broccoli Israeli Kitchen We could all stand to eat more broccoli. This roasting technique is a great way to do it. (Photo: Jerry James Stone)

Roasted broccoli

New Year's Resolution already feeling a little out of reach? It's time to adopt this delicious technique for making broccoli.

  • Yield: Serves 3-6
  • Prep time: 5 minutes
  • Cook time: 10 minutes

It's that time of year when you have probably made some resolution about eating better or staying healthy. Well, healthy food can be tasty food. It can even be simple foods, like this roasted broccoli.

Because, let's face it, we could all use more broccoli in our diet. Aside from being darn tasty, broccoli is one of those cancer-fighting greens. So the more you eat, the better.

This roasted broccoli is great as a side on its own. It's also great in omelets or on pizza. I love it on salad, too.


  • 1 pound broccoli
  • 1 teaspoon fresh lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • Ground black pepper


Trim the broccoli, cutting off the florets. Don't discard the stalk. You can save it for making vegetable stock with.

Toss the broccoli florets with the olive oil, salt, lemon juice, and minced garlic.

Line a cookie sheet with tinfoil and then place the broccoli on it.

Bake the broccoli in a preheated oven at 425° F for about 10 minutes, tossing once during roasting.

Pepper the broccoli to taste and serve.

roasted broccoliBroccoli retains crispness and flavor after roasting. (Photo: Jerry James Stone)

Related Topics: Vegetarian

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