Roasted Broccoli With Chiles and Lemon

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Updated 09/08/19
Roasted Broccoli With Chiles and Lemon
Photo © Molly Watson
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
81 Calories
3g Fat
13g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 81
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 18%
Protein 4g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

By roasting broccoli with a few chiles and a bit of lemon, you can turn this quotidian vegetable into a new treat, adding a lot of flavors as well as texture to what could otherwise be a rather tame and boring meal.

Ingredients

  • 2 pounds broccoli
  • 1 tablespoon olive oil
  • 1 small fresh red chile (such as a Fresno), thinly sliced
  • 1 teaspoon lemon zest
  • 1/4 teaspoon fine sea salt

Steps to Make It

  1. Preheat oven to 375 F.

  2. Trim the broccoli and cut it into large bite-size pieces.

  3. Toss the broccoli with the oil. Transfer the broccoli to a roasting pan.

  4. Sprinkle the broccoli with the sliced chile, lemon zest, and salt.

  5. Roast the broccoli until tender and browning on the edges, about 30 minutes. Sprinkle with fresh lemon juice to taste and serve.

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