How to Make Roasted Broccoli with Olive Oil and Lemon

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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.

Roasted Olive Oil and Lemon Broccoli

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.

How to Make Roasted Broccoli Easy

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.

Roasted Broccoli with Lemon and Olive Oil

I like my broccoli a little charred, a little crunchy.

How to Make Roasted Broccoli with Lemon and Olive Oil
More Broccoli Recipes from Spinach Tiger

Broccoli Basil Soup with Pecorino and Pine Nuts

Broccoli Basil Soup

Paleo Bacon Broccoli Salad with Honey Mustard Dressing

Broccoli Mozzarella Frittata

If you’re looking for low carb vegetable recipes, I have over 75 at this post, naming 30 low-carb vegetables.

Low Carb Vegetables

Broccoli is low in calories and one cup is only 4 net carbs. Eat as much as you want.

Print Recipe
5 from 1 vote

Roasted Broccoli with Olive Oil and Lemon

Prep Time5 minutes
Cook Time15 minutes
Servings: 4 cups


  • 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.


Serving: 1cup | Carbohydrates: 6g | Fiber: -9g

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