Roasted Broccoli with Lemon and Sage
If you’re not already roasting broccoli there’s a whole angle to this everyday vegetable you’re missing out on. Roasting intensifies the sweetness in the stalks, while gently browning the edges of the florets. The key to well roasted broccoli is to really rub and massage the olive oil into the florets and the stalks joining them; this keeps this juicy vegetable from drying out and becoming overly tough. This is my favorite broccoli to serve with any variety of Mediterranean meal.
Tip: Have some fresh sage? Stack about 6-8 large leaves and roll into a tight tube. Slice as thin as possible and rub into the broccoli as directed below.
- 2 pounds broccoli
- 3 tablespoons olive oil
- 1 1/2 teaspoons powdered sage
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- Freshly cracked black pepper
1. Preheat oven to 375 and line a large baking sheet with parchment paper. Trim florets along with their stem from the base of the broccoli stalk. Trim the ends of the stalk, then slice the stalk vertically into 1/2 inch pieces and slice into 1/4 inch thick batons. Slice thick broccoli florets (over 1 inch thick) in half; smaller florets may remain whole. Place on the baking sheet and pour on the olive oil and sprinkle with sage and salt. Thoroughly rub the oil into the broccoli pieces, making sure to coat the stems and rub into the flower buds.
2. Spread in a single layer on the baking sheet and roast for 24-28 minutes, turning broccoli occasionally with long handled tongs. Broccoli stems should be tender and the flower buds gently browned, but take care not to let overcook or it the flower buds will burn and become bitter. Remove the baking pan from the oven, sprinkle with lemon juice and black pepper and toss thoroughly. Serve hot or at room temperature.