Did you know that it was the Italians who brought this beautiful green cruciferous to America? No wonder Roasted Broccoli is one of my favorite sides and something we had frequently at the family table growing up.
The D’Arrigo Brothers weren’t the first to plant it, but they popularized broccoli in the 1920’s, first in San Jose, California, then in Boston, under the name Andy Boy. You might be familiar with Andy Boy and the pink label, as they are still in business, four generations strong.
They mainly grow broccoli, broccoli rabe, cauliflower, fennel, and romaine hearts, all common to my kitchen. I’ve written extensively about Andy Boy’s broccoli rabe here also brought from Italy. (FYI, broccoli rabe is not broccoli), but also worth embracing. This is not a sponsored post, just a company I believe in.
I’ll never understand anyone who doesn’t love broccoli. For me, roasted broccoli with olive oil, lemon, salt and pepper is very umami. Once I eat one stalk, I want to eat the whole pan.
Roasted Broccoli is a Life Giving Vegetable
Sometimes I do eat the whole pan, but broccoli is one of those life giving vegetables that has so many amazing benefits, I’ll never feel guilty for a little broccoli binge. It also seems to be one of the green veggies kids love.
One cup of raw broccoli has 4 net carbs and is very friendly to a low-carb diet or ANY diet. There’s not one diet that prohibits broccoli (outside of the carnivore) and there are many that encourage it for its cancer fighting anti-oxidants.
Broccoli was meant to be married with olive oil, salt and lemon, served at room temperature, after being cooked quickly so that it would remain bright green, or placed inside a frittata, or tossed with pasta. One of my favorite broccoli recipes is is this soup, but when I want a side, I want this.
Broccoli is slightly intimidating because people may not be sure how to cut the crowns. For this recipe, I like to purchase broccoli crowns, cut lengthwise and place in a pan. You could also cut each small florets and roast that way. Make it your own. Just please make it.
I like my broccoli a little charred, a little crunchy.
If you’re looking for low carb vegetable recipes, I have over 75 at this post, naming 30 low-carb vegetables.
Broccoli is low in calories and one cup is only 4 net carbs. Eat as much as you want.
Roasted Broccoli with Olive Oil and Lemon
- 1 bunch broccoli
- 2 tablespoons olive oil extra virgin
- 1 1/2 lemon sliced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Trim the more fibrous tips of the broccoli.
- You can slice lengthwise through the broccoli or trim off each little bud of the crown.
- Drizzle olive oil and use hands to make sure all broccoli has olive oil.
- Season with salt and pepper. Add lemon slices.
- Roast at 400 degrees for 10 to 15 minutes.
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