Oven Roasted Broccoli with Lemon Pepper
Oven roasted broccoli is a quick and flavorful side dish, perfect for any meal or occasion!
Servings: 4 Servings
Calories: 120kcal
Ingredients
- 650 grams Broccoli Florets
- 2 Tablespoons Avocado Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoons Lemon Pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, add the broccoli florets, avocado oil, salt and pepper. Toss to distribute the oil and spices evenly among all of the broccoli. Spread broccoli onto the prepared baking sheet in a single, even layer. Bake for 14-18 minutes until the broccoli is just starting to get crispy on top and is lightly browned.
- Remove from the oven and toss roasted broccoli with the lemon pepper seasoning. Transfer to a serving dish and serve immediately.
Notes
- Dry broccoli well before roasting; wet broccoli will cause steam, and the broccoli will go soft in the oven.
- Do not use frozen broccoli for this recipe.
- Only add the lemon pepper seasoning after the broccoli is cooked to prevent burning.
- If you prefer a less intense lemony flavor, use less lemon pepper or omit altogether.
- Try some flavor variations to match your pairings better. Such as lemon parmesan, olive oil, lemon garlic, and spicy lemon toppings.
- Don't overcrowd the pan; make sure broccoli is spread in a thin single layer on the baking sheet to prevent soggy broccoli.
- Store leftover broccoli for up to 3 days in the refrigerator. Reheat in the oven or air fryer to maintain crispiness.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 635mg | Potassium: 527mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 145mg | Calcium: 81mg | Iron: 1mg
