crispy broccoli with lemon and garlic

I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair! elastic-waist pants! people actually encouraging you to be lazy! — you will have little desire to stay this way forever.

cut the florets from the stem end
peel the stems

It started two Mondays ago when all of my shirts simultaneously stopped fitting, as if they were in a pact with each other to make a cold-bellied mockery of my attempts to avoid maternity clothing this time around. Then, this old lady I swim with told me I was looking “huge” and evidently undaunted by the dripping sarcasm in my “thanks?” asked how was I going to make it to July. Was I sure I was not carrying twins? I was going to need an oxygen tank to get around by summer! When I came home and my husband asked how my swim was, I burst into tears because all of these feelings have made me extra-lame to be around. Then, as if on cue, swimming got about 3x harder. Was the water always this glue-like? Did I always have to take this many breaths per lap? I joked to the nurse at my doctor’s office that the second I lay down, even for a second, this child starts what could only be interpreted as 1980’s Legwarmer, Headband and Hightops Aerobics and she said “that’s exactly what it’s going to be like when it comes out!” leading my husband and I to shake in terror at the idea that every time we sit down — basically our favorite thing, because it’s the best thing — for the next several years, something will happen that makes us have to stand up, even though as second-time parents we know this to be the truth.

crispy broccoli with lemon and garlic

Finally, my doctor told me my blood test had shown that I was anemic, but unlike a few hastily purchased t-shirts, a rehearsed “actually, I’m due next week! Don’t I look amazing?” comeback (spoken mostly to the mirror), and lowered expectations for what will henceforth constitute a “workout” — this actually relates back to the scope of a cooking website and is fairly easily addressed by (ahem) remembering to take my prenatal vitamins and reconnecting with green vegetables.

crispy broccoli with lemon and garlic
crispy broccoli with lemon and garlic

So, let’s talk about broccoli. Our favorite way — and the word “favorite” doesn’t even begin to do this completely addictive broccoli justice — to cook it came about mostly by accident, or what I like to call “the realities of weeknight cooking.” Having no multitasking skills, I’m usually so distracted trying to assemble something resembling a protein, a side, a vegetable my little laborer is willing to eat, that I forget that I have put a sheet pan of broccoli in a piping hot oven and it’s now halfway to charred and very crisp. In other words: it tastes amazing, especially showered with lemon juice and coarse salt. What started as an accident became an intentional practice, and now it’s pretty much the surest guarantee that my husband and I will polish off an entire head of broccoli with dinner. Thus, it is exactly — I mean, literally — what the doctor called for.

crispy broccoli with lemon and garlic

Broccoli Slaw I’m pretty sure the vast quantities of this I consumed last time I was pregnant is the main reason I didn’t run into these problems last time!

One year ago: Lamb Meatballs with Feta and Lemon
Two years ago: Yogurt Panna Cotta with Walnuts and Honey
Three years ago: Cinnamon Toast French Toast
Four years ago: Sour Cream Cornbread with Aleppo
Five years ago: Creamed Chard with Spring Onions
Six years ago: Buttermilk Ice Cream
Seven years ago: Cauliflower Bean and Feta Salad and Jim Lahey’s Pizza Bianca
Eight years ago: Tequila Lime Chicken and a Green Onion Slaw

And for the other side of the world:
Six Months Ago: Squash Toasts with Ricotta and Cider Vinegar
1.5 Years Ago: Potato and Broccolini Frittata
2.5 Years Ago: Pear Cranberry and Gingersnap Crumble
3.5 Years Ago: Apple Cider Caramels

Crispy Broccoli with Lemon and Garlic

Serves 2 as a side

1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

7 More Insanely Delicious Things To Do With Crispy Broccoli

  1. Give it the pangrattato and crispy egg treatment that we tossed with spaghetti in February, for a most excellent full meal.
  2. Give it the escarole salad with pickled red onions treatment — pecorino and hazelnuts ground together and sprinkled on the vegetables, plus some pickled onion ringlets. You can skip the lemon, as the pickling juices provide sufficient tangy contrast.
  3. Smash the broccoli between two slices of grilled bread with burrata, fresh mozzarella or even crumbled goat cheese.
  4. Skip the lemon juice and instead finish the broccoli with this sesame-miso dressing. Sprinkle with toasted black and white sesame seeds.
  5. Finish it with this lemon-garlic-tahini dressing. And why not some crispy chickpeas and chopped pistachios, too?
  6. Can you imagine David Chang’s Fish Sauce Vinaigrette on these? I can hardly handle how delicious it would be.
  7. Finally, this could easily be riffed into a bowl with quinoa or another grain.

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211 comments on crispy broccoli with lemon and garlic

  1. Jo

    The only way to improve this is if you slice a lemon on top of the broccoli and let it roast too. It’s so good! This method is also awesome with cauliflower.

  2. I LOVE broccoli and our 2.5 year old even loves broccoli, but we haven’t tried it this way yet – I can see this with a steak for an extra big iron kick. YUM

  3. melissa

    I know this question makes me the worst, but do you think this would work with frozen broccoli? I have several bags in the freezer and was just contemplating how to use it for dinner tonight. Thanks!

  4. Roasted broccoli is a go-to in our house as well. Lilli used to eat it constantly (now her meals are eggs, yogurt, bagels, cheese and fruit =it’s always brunch for her) and her cousin Leo scarfs it.

    My sister was in Seattle last year and apparently this version, with the hot pepper flakes is called “Blasted Broccoli” and it was on every menu. Broccoli, so hip.

    To make this into a nice meal, I take a clove of minced garlic and some tomato paste, add farro and then the broccoli. Boom, roasted broccoli salad. Really terrific stuff and it travels well for lunch leftovers.

  5. Shannon H

    I, too, love broccoli roasted (I’ve made Ina’s recipe with parmesan, yum), but when I put minced garlic in (which I do with everything), I find it burns while the vege chars and becomes bitter and inedible. How are you avoiding this? I’d love to have the garlic in there, but have started avoiding roasting minced garlic with anything, which is a definite loss for us.

  6. Jennifer

    I read a lot of studies that summarized say a babies movements in utero is no sign of future sports abilities which was encouraging when one kiddo was very calm in utero and now is crazy-town and the other was crazy in utero and now is pretty calm. Also, they are just two and not even one now so who knows how they will end up. But don’t let the doc terrify you. And I am sure you look absolutely lovely even if you don’t feel like it.

  7. Kate

    And the best thing about this recipe (in my house anyway)? My two children LOVE it. They actually request it for their birthday dinners. I’ve been roasting broccoli like this for about 5 years and it is consistently gobbled up. That makes for one happy momma!

  8. This is pretty much exactly how I’ve been treating my broccoli (and cauliflower!) for a couple of years now. Extremely delicious!
    I’m definitely going to try some of the 7 other suggestions… off to wash my broccoli!

  9. Jennifer

    My 4 year old loves broccoli, I’ve been roasting it like this for him for months, he calls it “dead broccoli” and he requests it by that name at least once a week. I never thought to add lemon though, it sounds amazing. I will be trying that next time he asks for it! If you add about 10 minutes to the total roasting time, you can use a pack of frozen broccoli stems and florets, this has come in handy for us more than once when the cry for “more dead broccoli” comes 5 minutes after we have eaten all the broccoli right off the baking sheet within seconds of pulling it out of the oven.

  10. Mirandamidas

    Did you realise that this is very close to a dish that Yotam Ottolenghi serves in all his London delis? He tosses his (grilled) charred broccoli stalks with lemon, salt and fresh red chilli – it is wonderful! We made his recipe at home on our grill pan and smoked the house out, so I am delighted you have found a less smoke-filled way to recreate this dish! Ottolenghi and Smitten Kitchen mashups are guaranteed to be tasty :-)

  11. Oh man these photos make me want broccoli! This is my favorite way to prepare broccoli. Oh that yummy almost burnt crunch is awesome.

    One way we make it even better: grate fresh Parmesan cheese over the piping hot broccoli after you sprinkle on lemon juice and kosher salt. Goodness!!

  12. I follow your blog regularly and have made several of your recipes, but I don’t think I’ve ever left a comment until now. The idea of roasting broccoli like this came to me after seeing so many posts on roasting cauliflower. I figured, if it works for that it must work for broccoli too. What surprised me (and formed my addiction to this) was how crispy the florets become! What a healthy way to get your veggies in a taste that seems far from healthy. Something this crunchy and flavorful feels like a guilty snack! I use a combination of olive oil, smoked paprika, garlic powder, salt and pepper. I often am not thinking ahead and end up using frozen broccoli from the freezer and it turns out great!

    Anyway, thanks for the continued inspiration and lovely photography. I’m a fan of it all!

  13. Laura T.

    This is the only way I’ve made broccoli since Ina first showed me the light with her Parmesan-Roasted Broccoli several years ago! I actually have leftovers of this very dish in my fridge from last night’s dinner. They will be gone tonight :)

  14. Ellen

    if it’s any comfort, my second kid make me physically exhausted by kicking around inside so much, but was and is a very quiet, nearly sessile, kid and teenager.

  15. deb

    All of you people with kids who love this broccoli — JEALOUS. My son is adamant that he will only eat “green” (steamed) broccoli and not “brown” broccoli. Ah well, at least he eats broccoli, right?

    Jo — That sounds delicious. My only actual craving this time around is citrus, which reminds me: time to make more lemonade! :)

    Shannon — I find that having the garlic really well minced and mixed in, so it’s sticking to the broccoli and not the pan, plus the technique I use of oiling the pan, so nothing ever gums on, prevents this, or at least keeps the garlic cooking at the same rate as the floret tops.

    Mirandamidas — I did not, but it’s further evidence of the deliciousness of this combination. I have a habit of googling recipes before I publish here, to make sure I didn’t think I’d “invented” something that I’d actually fallen in love with from another publication years ago and forgotten about. (Not that I really believe in recipe invention with things as basic as this…) Anyway, I discovered that pretty much every single food magazine and website had a recipe like this — pepper flakes, garlic, lemon. Obviously, I’m the last one to get on this magic.

    Jennifer (#8) — Interesting to know! With my son, he was so chill that we’d have to pretty much poke and prod him to get him to budge, which led to all sorts of (NOT) fun on non-stress tests where they’re checking for movement. However, he’s pretty laid back now too! Thus, I figured we were due for a crazy, running around and wearing us out “normal” kid. :)

  16. That oxygen tank comment is one of the worst ones I have heard! I always carry big with my pregnancies so I know what those comments are like. :) I once had an older woman corner me at the grocery store and start telling me how my maternity clothes won’t fit soon. But on to the recipe – why did I not think of the lemon!!??! I make this with garlic, but no lemon. I now must must must have lemon on my broccoli!!!

  17. cheryll

    Shannon – you could make a little packet of foil with whole garlic cloves (peeled, ends trimmed) with a little olive oil added. Bring the sides of the foil up, twist, and put on the pan to roast with the broccoli. When you take everything out of the oven, mash the soft, sweet, roasted garlic in the bottom of a large bowl, then add the broccoli and toss to mix the garlic in with the broccoli.

  18. Courtney

    I love roasted broccoli and I am also slightly anemic (thanks, baby!) and this looks like a great way to slightly change it up.

    And I hear you on all the feelings. My mother called me “big” the other day and then explained that she wasn’t trying to make me feel bad, but that, objectively, I am larger than she was when she was pregnant with me. And then when I told her that I look about on par with all the women in my birthing class she said, “no, you’re big.” Thanks Mom, that doesn’t make me feel bad at all.

  19. Taylor

    I found a recipe a few years ago that was essentially the same but with ribbons of fresh basil, lemon zest and Parmesan tossed in half way through cooking (in addition to the lemon juice and garlic). I would recommend trying it.

  20. Julie

    This is absolutely my favorite way to make broccoli, aside from tossing with soy sauce, garlic, and sesame oil and roasting the crap out of it.

    Why is it that when certain people (it’s almost ALWAYS women, where’s the support ladies?) see a pregnant woman in their 5th-9th month, they feel the need to comment about either the possibility of twins, or the likelihood of said pregnant woman erupting like a gestating volcano? Is there a segment of the population who have never seen a pregnant woman before? I mean, over 7 billion on this planet DID just spontaneously appear out of nowhere like my husband when he smells brownies baking, but still.

  21. Deb, I had two summer babies, and know how you feel! You deserve lots of good pregnancy karma for letting pregnant ladies (including me!) to cut the line at your book signings!

    Roasted broccoli is my favorite way to eat vegetables – thanks for sharing. Can’t wait to try with a crispy egg!

  22. This looks incredible! I just made roasted kale using Ina’s recipe, which got really crispy. I’m thinking if that’s what roasted veggies taste like (uhmazing), then this broccoli will be even more incredible with the extra flavors of lemon and garlic. Thank you for sharing, Deb! XO

    P.S. I’m sure you look fabulous, even if the doc didn’t explicitly say so! ;)

  23. Rachel

    Lately I’ve been roasting broccoli and then dousing it with the caper-parsley-lemon combo (+ zest) from your garlic butter mushroom recipe. Also pretty amazing!

  24. Emily

    I think I’m going crazy. I could have sworn you posted this recipe almost five years ago! I made it then and have made it since, and always attributed it to you! We like to call it popcorn broccoli.

    Gosh, I think I’m going mad. I really thought you posted about this years ago!

  25. Ariella

    I have been making this for YEARS and it is my favorite knock-em-dead side dish. Everyone loves it, it is healthy, delicious, and easy as hell.

  26. Cara

    We’ve been making this regularly for about a year now – love it! We usually stir the broccoli florets around with olive oil, coarse salt, freshly ground pepper and a little sugar, but next time I’ll try the red pepper flakes, garlic and lemon. Roasted broccoli is the best. My husband used to hate eating steamed broccoli because it cooled so fast that it was cold by the time it hit the table – not this! We do the same basic thing with asparagus, too, and throw a little crumbled goat cheese and bread crumbs on top before roasting. You can use the toaster oven for this, too, if you’re just making it for two people.

  27. Anna

    This broccoli looks awesome, but really I am writing to say hang in there. During my second pregnancy, one of my co-workers told me (none too close to the end of my term) that I was “waddling.” I never fully recovered, and clearly never forgot, that comment. So I waddled on, and gave birth to a beautiful big baby. As will you!

  28. Oh my goodness- I made pans and pans (and pans) of this when I was pregnant with my now 9 month old. So. Much. Broccoli. Our house smelled very specific for months– I wasn’t ever hungry for anything else.

    Recently my husband put his arm around me while I was nursing and I was all ugh, please stop touching me while I’m nursing because seriously? And he said- it’s literally the only time you sit still. I thought about it and he is completely correct. Which is sad because yes, sitting is pretty much the best.

  29. redfox

    Try mincing some preserved lemon and tossing it in to roast along with the broccoli. (Cut back most or all of the salt you’d otherwise add.) SO GOOD.

  30. Anna

    I think we may be having the exact same pregnancy- right down to the old lady comments- except instead of broccoli, I just want brownies.

  31. Randi

    Awww! Child labor is adorable! Also this is amazing on pasta with some extra olive oil and lots of Parmesan and if you like them, sundried tomatoes! YUM!

  32. Stacy G.

    Well, you’ve done it again. I made your Pangratto w/Crispy Eggs on Sunday night and am happy to say everyone else in the house had eaten already and turned their noses up at dinner (“Pasta and eggs? Yucky, Mommy.”) so I got to eat it all myself. Yea, me! Can’t wait to make it with this broccoli.

  33. My favorite dish for anemia that I just so happen to crave about once a month is beef and broccoli. Also, it takes like 15 minutes which is great when you’re anemic and tired.

    Here’s how I make it. Thinly slice some lean steak (like top sirloin). Brown it in some olive oil on the stove (in batches if necessary) over medium-high heat. Add the earlier batches back, plus a bunch of broccoli florets (I’m lazy and get the pre-floretted kind). Add equal parts mirin (it’s wine but it cooks – not sure if you’re okay with that during pregnancy?) and soy sauce? Stir fry while the liquids bubble and reduce. Serve over rice or farro or whatever.

    Easy, good leftovers, and iron-rich :)

  34. Kat

    I too am familiar with the “forgot this in the oven” method of cooking broccoli! Sadly, the results are not as pleasant with other veg, like asparagus…

    And yes, those broccoli-colored caterpillars are the bane of my existence, particularly after one traumatizing experience where I swear I plucked an entire colony off of a single head. I now soak all of my farmer’s market broccoli in icy salt water… just in case.

    As for cutting broccoli florets, I once saw a chef do this on Food Network, and promptly adopted the technique: put the broccoli head down on the cutting board, stem sticking straight up, and start cutting off the florets with downward motions, working from the outside in. Quick and easy.

  35. Jennie

    America’s Test Kitchen does a similar recipe (although you cut the broccoli into larger slices). They have you heat the pan in the oven beforehand on the bottom rack, so when you plop the broccoli on, it sizzles and starts to brown immediately, and only takes 9 – 11 minutes to cook. They also add a touch of sugar to facilitate browning. We LOVE it, especially with some lemon, and make it at least once a week. That said, this version has even more surface area to roast with the smaller pieces and more potential for the broccoli tops to get all crispy – looking forward to trying it!

  36. This looks fantastic! All too often I find that I buy broccoli, only to forget about it until it’s too late, but hopefully this recipe will change things. And although I’m sure this recipe is lovely as is, I very much appreciate the extra 7 ideas for what to do with the broccoli!

  37. Julianne

    This was one of the first vegetable dishes I learned to make and I used to eat it all the time, often eating a whole tray in one sitting!

    I have a fridge full of produce threatening to go bad right now and you’ve still got me wanting to run out and buy broccoli so I can make this tonight. :)

  38. Wendy

    This is my favorite way to eat broccoli!!! I’ve definitely discovered the beauty of “blackened” broccoli by accident too. If I’m feeling really indulgent I’ll add some shaved parmesan with the lemon juice to finish.

  39. Tamsin

    I’ve been preparing broccoli like this for a few years, I was so sure I’d got the recipe from Smitten Kitchen! Of course I’d not figured out that pangratto and an egg would be an awesome addition! I usually mix my “burnt” broccoli with feta, lemon juice and some kind of grain.
    My daughter was really wriggly in utero and she’s still very active now (at 3 months). The good thing is she tires herself out and sleeps pretty well as a result. May Smitten baby 2.0 be a good sleeper!

  40. Laura

    Yum – made it tonight, what a game changer. So easy and so delicious. Had never even thought of roasting broccoli before. This will be a staple – thank you!

  41. deb

    Wait, did I post this already? — I actually searched my archives, and I have apparently not. But it’s definitely of a type for me: I like vegetables roasted to death, always with olive oil and salt. Anyway, I’m flattered that you recognize it as SKish.

    Kat — Icy salt water does the trick? I want to try it. I get great broccoli at the market in another month or so, but it is SO hard to find all of those buggers. I’m sure I’ve eaten plenty and it’s no big deal, but I’d rather believe I hadn’t.

    Beeta — Crispy kale! I think you’re in my head. Was planning to do this prep with kale for last Thanksgiving, got distracted (from all food, basically). I love a good crispy kale salad.

    Julie — “…just spontaneously appear out of nowhere like my husband when he smells brownies baking.” You’re hilarious. (My husband does that as soon as garlic hits hot butter or olive oil in a skillet.) And it is always the women! If nothing else, you think we’d all be firm believers in karma. Men, I’ve found, mostly want to live and so the answer to “do I look huge for 29 weeks?” is always “not even a little” and “your hair looks great” and “would you like some chocolate?”

    Megan — Beef and broccoli sounds so good right now! Been looking for a go-to recipe, thanks.

    Re, that rude old lady — Although the lack of manners are indefensible, I can absolutely guarantee you that if you wish you to look your absolute largest while pregnant, an old (because I’m hoping to avoid a dreaded maternity purchase) one-piece swimsuit is completely the way to do it. I mean, it’s basically ALL belly, a belly bandage. Skinny jeans and black tshirts? I haven’t gotten a remark yet. (I know, give it time…)

    Tamsin — A good sleeper! What is that? (Actually, hm, Jacob didn’t sleep through the night until 2.5 years, so probably not getting any awards, but now he locks in 11 and almost 12 hours a night, and likes to go to bed early, so I have no complaints. But yes, if I could go the next 2.5 years occasionally sleeping through the night, that would be rad.)

  42. Kailee

    We’ve been on a huge roasted broccoli + toasty breadcrumbs + Parmesan kick lately. I can’t wait to try a few of your suggested riffs, too! I can never have too much roasted broccoli!

  43. Lauren

    “Smash the broccoli between two slices of grilled bread with burrata, fresh mozzarella or even crumbled goat cheese.” OOOOHH YEAH. Heaven. That there’s my kind of “adventure” fer shure.

  44. TinaD

    This recipe is genius. Broccoli is literally the only vegetable all 4 of us can/will eat, and I am so bloody bored with boiled under sauce… My first child was born in October. In September, a customer acidly commented that if I made it to Halloween I could wear an orange leaf bag and go as a pumpkin. I did not throw up on her feet (hyperemesis and big-as-a-houseness, you can’t beat it as a mashup), but in retrospect I think i should have shared more love. Undoubtedly, you are smaller than me (moons were smaller than me) and are to be complimented for your diligence in sticking with the exercise and effort–and cooking–this long.

  45. Lara

    I most definately have to try this, as my mate is vegetable-averse.
    I am sure you look lovely, even if you feel like a potato. With my second I ended up in the Labor ward at 32 wks (false alarm), and the doctor listened to me say how odd I’d been feeling and that I was sure the baby was about to fall out of my pelvis. He told me that the second time around you feel it 4-6 wks sooner, and that in latin countries the phrase is “como pinguino”. As in, “like a penguin”. As in, waddle. The instant he left, I was like “honey, I don’t waddle do I?” And he suddenly had a very important phone call.

  46. I’ve been doing a similar thing to this, though I think I read about it through the Kitchn, oh, sometime last year, I think.

    Anyway, used to steam my broccoli in the microwave, ever since I began roasting veggies in general, this is how I eat my broccoli these days, forget steaming.

    However, I’ve pour a bit of balsamic vinegar on them, and a sprinkling of grated parm cheese, or similar if I have it instead and it’s great with just about anything else you add along with it.

    Roasted veggies are da bomb. :-)

  47. Stephanie

    This looks great and reminds me that eating broccoli needn’t be a chore. I’ve wondered, Ottolenghi’s recipes for roasted cauliflower, or broccoli, require intense prep of blanching then drying completely. This has never made sense to me, worship him though I do, and making the broccoli as above yields the same crispy results. Thoughts?

  48. Sandy

    Deb, I am so sorry you are receiving the dreaded unsolicited pregnancy comments/advice. One of my best friends is about 20 weeks pregnant right now, and her belly is comparatively small. This invokes many comments. Are you getting enough to eat? Have you been to a check-up to see if the baby is progressing as expected? It’s enough to make one’s head spin. I told my dear friend that she could count on me to give her one single piece of advice during her pregnancy, and I will relay it to you as well: opinions are like a certain part of the posterior anatomy, in that everybody has one. Carry on about your business, and I hope you feel better soon. By the way, your broccoli looks delightful! I, too, love all manner of roasted and salted vegetation.

  49. Kim P

    Yum, this broccoli is like a much healthier version of tempura! Bet Brussels sprouts would be marvy roasted this way. Thanks!

  50. I’m excited to cook one of these in my kitchen. Great idead to use broccoli, its delicious and filled with nutrients. I’d like wish all the best for you.

  51. Ali

    You missed my favourite way to serve this – on top of a pile of quinoa with hummus stirred through! I also like to add big chunks of red onion…mmmmmmm

  52. Maike

    Deb, thank you for this recipe! I totally feel you, by the way. I’m due in late June and slowly I’m starting to feel pretty whale-ish… My maternity leave starts next week and I’m gathering recipes to get me through those last weeks. They need to be easy, light, packed with vitamins and ideally should leave leftovers for at least one more lunch. So this is perfect!
    All the best to you from Germany :)

  53. Having been through the whole pregnancy thing myself — three times, I was NOT one of those adorable just a little round belly type of pregnant. The minute I got pregnant I bloomed everywhere! And as far as unsolicited advice goes — never mention a woman being pregnant — she may not be. I’ve witnessed it and it isn’t pretty. The best think to say is that she looks wonderful. In other words if you can’t say something nice don’t say anything at ALL!! I love broccoli and will have to try your overdone method — worms and all. :-)

  54. Daniel

    One advantage of cutting your broccoli into small florets like this is that you are leaving the caterpillars less space to hide. There is only one thing worse than opening a pan of steamed broccoli and finding lots of little green curled dead guys… and that is NOT finding the curled dead guys!

  55. PippaS

    Deb, you have my absolute sympathies. I was always being told things like ‘Haven’t you had the baby yet? I thought you were due AGES ago’ and all the other insensitive things that women who should know better say to you. It’s almost worse from a woman. I also suffered from anaemia in pregnancy. Try a liquid supplement if you can – it’s less likely to mess up your digestion. Did you know that thyme has the highest iron content of any vegetable? Not that I’m suggesting you eat boiled thyme. My babies were also incredibly active – it’s to do with how much space they have , which is also probably to do with how big your belly is (hence all the ‘compliments’). I was 2 weeks overdue and being induced when they tried to get a baseline reading of one baby’s movement. This should be a series of peaks and troughs. His was a huge solid black bar – he literally didn’t stop wriggling, even at 42 weeks. He still finds it hard to sit still (not ADHD, just rather be doing something). He’s 6. But was a lovely easy baby.

  56. Annie

    Looks delicious! Also trying to keep my iron intake up, and I must say your broccoli fritters are one of my regular go-tos, they are seriously the best thing ever!! Good luck with the rest of the pregnancy, I am in the very early stages and dreading the onset of receiving other people’s uninvited comments however well meant…

  57. Meagan

    This recipe sounds great…I need to make it asap!!! Too bad no one else in my family likes broccoli :-(
    Also, people are dumb and need to use their filters when talking to pregnant women!! I’m also due in July and my mother in law told me just this last weekend I wouldn’t be able to get up out of my chair soon I’m getting so big! Just what every pregnant gal wants to hear…truth or not we don’t want or need to hear that!

  58. Lynnette

    I was at the Genius Recipe book panel last week and I remember seeing you and thinking that you were not near as pregnant as I was expecting you to be – and I had a good view because I was in the front row, your side! I think you look awesome and I have some credibility here because I am a maternity nurse and I’ve seen literally thousands of pregnant bellies in my career. Tell that old grandma to put her glasses on and stop being a mean girl. You rock the pregnant belly. p.s. I didn’t hear you weigh in on the topic of fish sauce. Thoughts on that?

  59. Emily

    Oh Deb. I feel you. I so so so so feel you. I’m due in June, and have finally hit that “OH GOD I’M SO UNCOMFORTABLE PLEASE JUST LET IT END” phase and I feel like I’m incubating an octopus. My “workout” now consists of walking 2 miles before work when I’m able…a workout I skipped this morning due to lack of sleep. People just need to stop commenting on women’s bodies like, full stop. Whether you’re saying they don’t look “that far along” or “HOW far along are you??” you’re unnecessarily making a judgment on a woman’s body – and that woman is already plenty aware of how big she is or isn’t. Ugh.

    That said, the broccoli looks fab. I love veggies this way, too.

  60. Judy

    I was a late convert to roasted broccoli, having been raised on it being boiled to death. I forgot about it in the oven one time and it came out blackened. I was going to throw it away, thinking I had ruined it. But then I tasted it, and if I closed my eyes, I would swear I was eating potato chips! If your kids won’t eat broccoli, try it that way with plenty of salt and they just might go for it. Finally, who gave people the right to be RUDE to pregnant women? What happened to manners? Good luck with the rest of your pregnancy!

  61. Nic

    I can only assume that it is pregnancy that is making you even more than normally mean to us. Since your post last week with the potato and kale pancakes, I made enough mash on Sunday to feed a small town, and since Monday I have had potato and kale pancakes (for which read spring green and welsh onions, as they were what was to hand, and when cooked in bacon grease? OMG!) 4 out of 4 days. 2 batches worth. And I am not entirely sure that fetish has run its course.

    Now, NOW it looks like I am going to have to invest in a brocclli mine as well?!?!?!

    Le sigh.

    Ok, so be it. Now, I am just going to have to see how many engagements I can ditch over the rest of the week, so that I am actually home to cook, or I’ll be forced to have broccoli for breakfast. :D

    Which is a long way of saying; thank you for the tasty recipes.

  62. Judy

    Melissa from comment 4- Since frozen broccoli is already cooked and very wet, roasting it until it gets crispy would overcook it. I’d thaw, drain, and dry it with paper towels, then use a higher heat direct cooking method to crisp it, like stir frying, sautéing, broiling, or grilling. It’s not going to be the same as roasting fresh, but it’s still going to be better than just warmed up frozen broccoli.

  63. bad grammar phobe

    Love your recipes, But!…..”leading my husband and I to shake in terror”??
    = leading I to shake in terror.

  64. deb

    Lynette — Not to be weird or anything, but I LOVE YOU. Also: fish sauce! How funny that Ruhlman is so obsessed with it and that putting it in mac-and-cheese doesn’t make his children cry. But he got me thinking, it really is the Worcestershire of the moment/or our generation. It’s got that salty fishy funk that isn’t easily approximated with other ingredients. So now my mind is going tick-tick-tick trying to figure out how to make some of my favorite steakhouse salads, which almost all have a shot of Worcestershire in the dressing, with fish sauce instead. Hope I’ll have something soon. :)

  65. Sara A.

    I thought I was the only one that did this! Try it with sesame oil, sesame seeds and soy sauce! Or balsamic vinegar instead of lemon. I’m always messing around with this concept. It’s basically how we eat vegetables in this house.

  66. Rachel

    I am also expecting a July baby and totally agree with everything you said. I am also anemic, quickly running out of clothes that fit, broccoli and asparagus are pretty much the only greens I’m into right now, and I’ve had it to HERE with the comments about my body. Thanks for the recipe – will be trying it soon!

  67. La Singe Cynthia

    A good way to get the amazing garlicy flavor into the brocs without charring it is to use fresh garlic essence in oil. I peel a whole head of garlic, throw the cloves in the processor with a lot of olive oil and then I use that in place of whole garlic pieces.

    when you pour it in a bottle, the garlic settles to the bottom but the oil is randy with garlic essence. You can keep replenishing the oil until it’s just not picking up any more garlic oil. ANd of course you can use the garlic for garlic. :)

    PS. throw the garlic in at the end if you want those hunks – maybe when you flip it. I do all this in a frying pan. then I add more oil and cooked pasta and grated peccorino. outrageously good with pasta or all by their lonesome.

  68. La Singe Cynthia

    PS. pregnant women belong to the female human race. the males (the normal ones) will protect you. what I’m saying is a little scary but it’s true. you are carrying our future. all us older women want to be your mother, advisor and the older we are, the more we are compelled to advise you, tell you how you look, how we carried and what sex your baby is. it’s intrusive but thankfully, temporary.

  69. Andrea Harris

    I know how you feel, Deb. When I was pregnant with my second set of twins (and barely finished with my first trimester), people I only peripherally knew would say “twins again?” I also burst into tears, and wondered how I would do it again. Happy to say 18 years later, I survived! By the way, the broccoli looks amazing!

  70. Marjorie

    I’m grading papers. It’s so discouraging. Does anyone ever learn anything? I certainly never have. I take a tiny break for email. Okay, I’ll just read the part that comes in the email …. Nope, can’t do it, have to read the whole thing. It’s not the food, it’s the cheerful kvetching, or the kvetchful good cheer. Because really misery loves only GOOD company. Thank you.

  71. I need to eat this broccoli as soon as possible. It looks insane, plus I’m suspecting mild anemia in myself.
    When you mentioned maternity clothes, I instantly thought of all the cute pregnant ladies at the festival I went to this weekend. They were all wearing some form of a Mexican dress with a sash belt under the bust; some long, some short. Either way, it was beyond gorgeous, plus the light cotton made it cool/comfy under the South Texas sun. I’m sure it might feel costume-y in NYC but Cinco de Mayo is coming up. Plus, it’s not maternity wear, when your baby is here, you can move the sash to the waist or just wear it loose like a tunic.
    I sound like I sell these things, but those women looked so great, I almost wished that I was pregnant. Here’s a link to the style of dress, this one seems a little pricey, but I’ve seen them at flea markets and random stores.

  72. Gitty

    Hey I know that this has been asked before but I’m not seeing an answer- any idea if this would work with frozen broccoli? Only kind I can have due to bug issues :/

  73. Anu

    Adam of amateurgourmet posted a similar recipe in 2008 and says it’s the most popular post on his site. Dinner a Love Story also has a similar recipe without the lemon and they call it accidental broccoli. All this to say, if everyone raves about it, it must be good!

  74. Trystate

    Girly hearts n’ flowers support aside – take CARE of yourself, Ms. Perelman. Yeah, I didn’t like my ob/gyn telling me to slow the heck down with gaining during my first pregnancy, but he was doing me a favor. I kept the baby weight under 25 lbs. for each of my three kids and now I’m a nice thin peri-menopausal almost 53 year old. The price of liberty – from chubbiness – is eternal vigilance. You really don’t want to know how much I must slash calorie intake at my age just to maintain. I EAT LIKE A BIRD! ps I was anemic, too – take your vitamins!

  75. Prunella

    Cauliflower done this way is delicious too. I add at least a teaspoon of sumac–makes it a bit more tangy and the charred bits taste even more amazing.

  76. Christine

    UGH to the old lady. UGH to the commenter above advising you to watch your weight. You see me, commenter two above me – RUDE. “Girly hearts n’ flowers” RUDE.

    Deb, do take care of yourself – including a reasonable diet with broccoli and chocolate chip cookies. Honestly, I didn’t do any damn thing to maintain my weight while pregnant – gained about 30 lbs (and I wasn’t nice and thin when I got pregnant either) and then lost it and then some from breastfeeding, feeling like a dragged cat after childbirth, and you know taking care of an infant. Back to exactly where I was pre-pregnancy plus an extra five pounds that are exactly related to stress eating after personal tragedy.

    I recommend lots of self care and telling rude people who comment about people’s weight and or bodies, right the hell off. Or you can have me do it, since apparently today that is the kind of mood I am in.

  77. Kathy

    This is very yummy. It’s our winter version of what we do on the grill all summer long. If you, too, have the luxury of a grill, follow the same instructions and, after a few minutes rotating long florets (keep some peeled stem attached for ease and taste!) around over medium heat, you will have this delicious recipe, only infused with summer goodness!

  78. Rachel

    I’m also due in July and anemic. This looks like such a nice way to get some variation in our broccoli consumption. I think my husband and I might be just about over steamed broccoli, broccoli omelets and broccoli tacos.

    I hear you on suddenly feeling so uncomfortable. I’m 31 weeks and want to cry when I drop something and have to bend over to pick it up.

  79. Wife To An Amazing Cook

    Christine (@ #93) – Will you be my best friend? Seriously, your post made my day. I hope Deb takes your advice!

  80. Christine

    @Wife to An Amazing Cook, we are now best friends. The internet has deemed it so. <3 I'm just so over the body shaming that happens with women from women, especially when we're pregnant. My body does not become community property when I grow a zygote into a fetus or when I pop out a baby.

  81. Dahlink

    I am smiling and laughing as I read these comments. But now I am wondering why I have NEVER found a worm in my broccoli. Maybe I need to wear my glasses when cooking?

    Now I will stand up and salute all the mothers out there (especially the one with two sets of twins!)

  82. Emily

    To commenter #91 – you are being incredibly rude. And I’m 95% sure it was you who left a similarly rude and humblebraggy comment on Deb’s instagram. Wouldn’t it be nice if we could all be perfect like you? I’m sure my ankles would love it if I’d been able to magically manage my pregnancy weight gain like you! And yet despite maintaining my workout regimen and my diet, I’ve gained more than anticipated! It’s almost like all bodies are different, and the only people in any place to comment are ourselves and our doctors! So shove off.

  83. Laura Scott Clow

    ALL pregnant women are BEAUTIFUL, just like all babies are beautiful! Thanks for a great healthy recipe, you made the world a better place today!

  84. Anna

    Best. Broccoli. Ever!!! Oh, my gosh, this is so good. I’ve been roasting broccoli for a while, but I didn’t know to cook it this long. Even my non-veg eating 15 year old liked it, and the rest of us were fighting over what remained. I’m getting two heads of broccoli next time, by which I mean tomorrow! Thank you!

  85. Merrill

    Ah, pregnancy..after four daughters I gave up on the boy, knowing some force of nature will probably intercede and send me a dozen grandsons someday.
    Broccoli is the best.. exchange tortillas for collard greens, lightly charred and mid-rib removed, and you are homefree on the anemic thing!

  86. Joanna

    So funny, we discovered the delights of roasted broccoli (and cauliflower) when I made a ‘kitchen sink’ roasted veg dish for supper one night. Those delicious crispy bits on top! Who knew? So while I add broccoli to my roasted vegetables all the time now, I’ve never actually thought of making a whole dish of it. Duh! Thank you for the kick in the pants I mean inspiration.

  87. Colleen

    I was only able to birth one baby. I loved being pregnant (after the morning sickness). I had toxemia near the end so my body was just swollen I couldn’t fit my feet in shoes only flip flops. I have 5 grandchildren now and love to talk to women about their children and I have to say if I know the pregnant woman very well I’ll ask if I can feel the baby move its such an amazing feeling and knowing a tiny human being is growing it there. I have been turned down the mother just said no the baby is not moving now and no I am not comfortable with being touched. It’s their body and it’s fine to be in control of your body as much as you can especially since soon the body will be in control not you.
    Thanks for the broccoli cooking tips

  88. Lorri

    i have been cooking broccoli with olive oil and lemon (occasionally the garlic and pepper too) for years. On the barbecue grill! Start with the trimmed broccoli and olive oil only. I use one of those metal pan things, and it cooks quick: 4 or 5 min and stir – then another 4 min and you’re done. Squeeze the fresh lemon juice at the end. We too can eat a mountain of this and it’s a standard when bbqing with friends.

  89. Erin B

    I was anemic with my second pregnancy, too. The RDA of iron for pregnant women is ridiculous. 27 milligrams! That’s nine 3-oz hamburgers per day. It’s practically unattainable without supplementation. And of course, at just the moment in your life when choking down corn flakes is a feat, iron deficiency means taking those awful, awful vitamins. It is such an indignity.

    My pediatrician told me last week that she wants my son to eat more iron, and I went searching for things he will eat that are iron-rich. I wanted to make some molasses rice Krispy bars, and I found a recipe for them from a sketchy recipe. You surely have the wherewithal to come up with what works for you, but I highly recommend that you look them up. When I tallied it up, they were iron BOMBS, with sometime like 54% of RDA in a three-by-three-inch square. They are very molasses-y, but I found myself eating them, and my two-year-old also likes them, so obvs they are more palatable than prenatal vitamins.

  90. Allie

    Do you know what would make this even crunchier? A sprinkle of sugar. It makes the broccoli crisp up in such a lovely way! Where I live broccoli is expensive, so whenever I make this it’s considered a special treat, and anyone who’s ever eaten it becomes immediately addicted. Mine is simpler with just olive oil, lemon, salt, and sugar. Sprinkle a little sugar on next time, you’ll never go back!

  91. Kelli

    Hahaha…I’m getting such a kick out of these pregnancy-related stories! I’m also due with my second in the near future, and I definitely relate (especially, today, to the anemia caused by a propensity to forget my prenatal vitamins–glad I’m not the only one!) Thank you for your site; it’s definitely one of my most favorite things to read, and usually the first place I look for cooking inspiration when I’m feeling the blahs. I admire you no end, and feel especially cool since we get to be pregnancy buddies. You’ll look fabulous in that jumpsuit!

  92. Laura M

    Did you know that there was a scam Horoscope at the top of your email? I automatically clicked on it because you sent it to me and I assumed it would result in “my favorite dish or something like that.” I’m pretty upset.’

  93. deb

    Using frozen broccoli — I think it would work, but it would likely take more time to get brown and probably won’t get as crispy. Still, if you’ve got it, no reason not to use it here.

    mountain lily — It definitely smells a little funky when we roast broccoli, but not forever, and for us, it’s definitely worth it for the taste. Is there a window you can open to air it out?

    Rachel — OMG, bending over, yes — apparently, fetuses have very strong opinions about whether or not they should be bent in half? Plus, I seem to be dropping things all of the time, so I might or might not be waiting to pick things up, i.e. basically planning for maximum effectiveness next time I’ll have to bend over.

    Re, everything else about pregnant bodies — First, thanks for all of your comments. This has been a great conversation. Now I shouldn’t be surprised that that there are people who read the above and concluded that I must be very rotund right now, and that perhaps others were just trying to do me a favor and warn me off packing on pounds I’d just have to lose later. Just ladies helping ladies out! And sure, I could say “Actually, I’ve barely gained any weight and am measuring small-to-normal ” but a) neither of these things are the goal, b) defensiveness is so yuck, and c) none of this was the point. Mostly, the first part of this post was about the fact that I’ve been feeling pretty grand — I’m one of those weirdos that likes being pregnant, especially given that I didn’t know if we were going to get to have another kid — and it felt like outside forces were raining on my parade. Some I guess I need to be better at shrugging off; can’t control other people or their manners, right? Others can be deliciously redressed with broccoli.

  94. Jennifer

    I’ve been preparing broccoli this very way for 5 years after a friend provided an almost identical recipe. (Can’t believe I didn’t think of red pepper flakes!) You will truly NEVER want to eat broccoli cooked any other way ever again!

  95. carol

    Hi Deb
    I love almost charred broccoli (cauliflower too). In the summer I will do this in a fry pan to avoid the oven. Oddly enough when I do it on the stove it seems to need garlic powder which I use for nothing else. My favorite way to eat this is in a sandwich. I have been way ahead of the curve, eating broccoli sandwiches for more than 20 years.
    Good luck with the baby and your soon to be bigger family

  96. I can’t resist. Must join in on the comment parade.

    I am also due in July (with our first) and suddenly I do not own a single non-pajama bottom that can pull up over my thighs even, so I am with you on the closet conspiracy. I was hoping to avoid maternity purchases as much as possible, though I do already have a few maternity tops — I’m a long torso anyway, so lest I bare my moon-pale belly to the world, they were a must pretty early on).

    No rude giant comments from the ladies yet, but I did have two occasions of bold men strangers (one was about 90, one probably about 19) shout out to ask me how far along I was when I was really *just* starting to legitimately show, around 15ish weeks. Risky, menfolk, risky.

    Then on the opposite side of things, I managed to embarrass a big burly fireman (to make this story the least bit interesting, you should know i’m 25years old and 26wks pregnant at this point, with a sorta basketball-under-a-tent belly, and as with most people in my family, a very young-looking “babyface”) — So I answered the door the other day (basically kneeling to hold my still-learning puppies from bolting out to freedom as I did this) and a giant of a man selling local firemen’s ball tickets asked if my parents were home (uhhhhhhhhhhh, are you kidding? Blame the pregnant hormones — my facial expression was not kind). When I stood up to reveal my late 2nd-tri belly and asked if he could come back when my husband was home, he turned as red as his dinner jacket. Very odd but highly amusing, I will say.

    As for the broccoli, being that I am just floating above anemia myself, and broccoli being one of the few vegetables the Mr. and I will eat consistently, this is just the thing I needed — never has an SK recipe let me down, so I’m super excited. Will make this week, likely more than once. Everyone’s variations sound so delicious!

    I shall also have to report back with my results on the frozen broccoli question that’s going around. :)

  97. Abby Slaton

    By the end of my pregnancy I swore I was going to punch the ne t person who said… You’re sure you aren’t having twins???

  98. Marisa

    This looks perfect for my family, since broccoli is one of the few veggies I can reliably get my extremely-picky 6yo daughter and control-freakish 4yo son to eat.

    And as a mama of three and obstetrician, I will tell you what was told to me and what I have told my patients: The last few weeks of pregnancy are Mother Nature’s way of convincing you that absolutely nothing, not even labor or major abdominal surgery, could be worse than staying pregnant. Hang in there! The best thing about pregnancy is that it ends, and when it does, they hand you a baby and let you take it home!

  99. Heidi Sue

    I made this for dinner last night and, ahem, ate all of it myself. the tip on how to cut the broccoli without crumbs is worth the price of admission. thank you!

  100. Liz

    OK not cooking related, but I am almost 5 feet tall, had big babies and a huge belly. If you don’t have one, I got an orthopedic belly support with my 3rd and it was fabulous. The twin comments started in the middle of my second trimester so i feel you. On the upside I had healthy babies. Also the 2nd was 100 times easier because my oldest was all over her and thought she was the most entertaining thing ever, plus I knew what I was doing more.

  101. JanetP

    I’ve been roasting cauliflower since I read about here, and have wondered about roasting broccoli, so thanks for the recipe! Those green worms are the reason I stopped buying organic cruciferous vegetables. Soaking the veg in salty water gets rid of them, but omg it’s disgusting.

  102. I follow your blog religiously! I know that every single recipe you post my family is gonna love. Love all of your egg recipes. My kids absolutely love crispy broccoli so this recipe is no exception. Your spinach and smashed egg toast is my FAVORITE! And your roasted delicata squash was a weekly meal until squash went out of season, boo! Just wanted to tell you that every recipe of yours is a slam dunk!!

  103. Ale

    This is my favorite way of eating broccoli as well. Roasting brings out the flavor of most veggies. Cauliflower, green beans, green cabbage (sliced in thick wedges), whole spring onions… they all come really good with this method and the olive oil-lemon juice-salt combo.

  104. Mel

    Love this! So simple and delicious! Had it last night over a baked potato with a little hummus on it. Sounds strange but was so good!!! Looking forward to trying the tahini dressing you mentioned above, Deb!

    Thank you for another delicious recipe – I literally cannot go wrong making anything from your blog. Which is very refereshing, because I am not a great cook :)

  105. HNR

    Love broccoli! I used 1.5 lbs of broccoli, zest of entire lemon, and one large garlic clove + the pangrattato/2 eggs each treatment for 2 adults. Next time I would double the lemon zest and triple the garlic ratio. But I would also make almost double the amount of broccoli – we demolished it!! Deb is right to say this is a side dish amount in the recipe – for a meal, I say way more broccoli + the additions.

    I would probably never have cooked the broccoli on such high heat and it was perfect, thanks!

  106. Southern Gal

    OMG what a great way to eat broccoli which i love but was getting tired of steaming etc. i put too much oil in my first attempt tonight. but still loved it – i did add parmesan (i read ina’s recipe) after taking it out of the oven. ate more than half (i used four bunches) over brown rice it was delish.

    now, what say folks to freezing this? i bring my lunch every day and am tired of blanching broccoli.. i usually make my components for lunches on the weekend so i can just put things together (like rice, pasta, grilled chicken, broccoli, etc)

    I have been blanching and freezing my broccoli. i wonder how this will stand up to freezing.

  107. So delicious! This would a perfect side dish especially this summer. I can’t wait to try this recipe out, and I know my family is going to love it. I love the broccoli is so flavorful and can be paired with so many different foods.

  108. Stephanie

    IRON: At the grocery store the other day I spied “sprouted watermelon seeds” and the nutrition facts revealed INSANE amounts of iron, and a bunch of protein to boot. Most seeds tend to be highly nutritious, but this was a fun one I never saw before. Cheers!

  109. amber

    I *know* your website avoids odd ingredients but when I was in similar shoes, my butcher recommended buffalo liver for its high iron content. He even gave me some for free to see if I liked it. Not bad at all. Pate perhaps?

  110. Rachel

    My favorite pregnancy comment was when a lady pointed at my belly and said “how many?” I feel your pain!

  111. jessica

    So delicious! This would a perfect side dish especially this summer. I know my family is going to love it. I love the broccoli is so flavorful and can be paired with so many different foods.

  112. Vidya

    Okay, I’m a confessed broccoli hater. UNTIL NOW. This was seriously the best tasting broccoli recipe I’ve ever had! My husband is thrilled we can finally incorporate more broccoli into our diets. Thanks!

  113. Topol

    Another suggestion that will take this dish up “another notch,” as they say. Mash some anchovies with the oil and seasonings before tossing with the florets!

  114. Hilary

    Delicious! What a fabulous new discovery…ate almost an entire head of broccoli last night and went back to the store for more this morning! May play with the addition of a little fresh ginger too. Will certainly be making this over and over and over again!

  115. I love roast broccoli! I also love to purée it with a bit of olive oil and a handful of basil to make roast broccoli pesto. So good on so many things!

  116. Anne

    The night I read this recipe, I told my husband I was going to make this for us. Then, before he got home, I stood over the pan and ate every single piece. By myself. With my fingers. The worst part is: I am still unashamed.

  117. Matt

    Don’t know if everyone knows the wonder of parchment paper. If you would like to never, ever again have anything ever stick to your pan while roasting at high heat, put a sheet of parchment on your baking sheet. No need to oil it, just toss your broccoli with some olive oil before laying it out. I don’t know how I went through life so long without this information. Give it a shot, it is magic. I never use an un-papered baking sheet for anything any more.

  118. Gail

    I was dubious of the whole roasted broccoli thing going on on the interweb, and it wasn’t until you said, Yes, Try This, My Peoples, that I became willing. I hated that it was trendy, plus I don’t know why I had it in my head that broccoli was the one veg that wouldn’t taste delicious salted, garlicked, and roasted within an inch of its life. Was it the florets? how would that work? This long boring story of my wrong-thinking turned right bored even my long-suffering SO, but I just had to post a comment and say, I am SO, so glad I tried this – it’s just as good as everyone is saying.

  119. leslie

    I have now made this 3 times and it is outstanding and addicting. Tonight I added a few sliced red potatoes to the broccoli roast and served with filet of sole. Brilliant.
    Have left out the garlic and still excellent.

  120. I LIKE this recipe. really this is crispy broccoli with lemon and garlic. i like to eat broccoli. i cook it with chicken. really this is become very delicious with chicken. anyway thanks for nice sharing.

  121. Rebekah

    This was wonderful! I made it for lunch today and ate the whole thing. I used 1/4 tsp kosher salt and found it too salty, but the lemon is an amazing addition. Next time I might even make room for a fried egg! The panini idea sounds great too. Thank you Deb! (I’ve also been cooking my way through the cookbook – dutch baby was a breakfast I couldn’t bring myself to share)

  122. Delphi Psmith

    I made this tonight and nearly fought my husband for the last few bites. I almost left out the lemon (not being a huge fan of lemon on veggies) but am so glad I didn’t, it added a lovely brightness. Truly phenomenal!!

    By the way, have I mentioned that I loaned your cookbook to my mom, AND SHE WON’T GIVE IT BACK? You may be the cause of a major familiar rift lol

  123. Tatiana

    This sounds delish. I roast my broccoli almost the same way. My favorite seasonings are olive oil, salt, pepper, cumin seeds and tons of garlic. Because if i want my husband to eat his veggies it needs tons of garlic.

  124. I love this recipe, but I choose passionfruit juice rather than lemon. They go well to my taste. For broccoli preparation, I just slice it twice for each piece. I do clean very well for each but I also let it soak through hot water before sprinkling the seasonal flavor. Hot water soak should be properly done, just for 30 – 45 seconds otherwise the broccoli will be boiled and the green color coat will disappear soon.

    I often change the recipe with cauliflower and zucchini. The sauce varies from lemon, passionfruit to rice vinegar.

  125. Great post with more information really useful for anyone.
    Yes. I love broccoli, all in my family are loves them.
    My family often cook it with tenderloin. So, it look very delicious and cool
    Thanks for sharing. i will came back your blog.
    See you the next your post.

  126. Amy

    Broccoli “rubble”!!! You’ve coined the absolutely perfect term for that annoying stuff. And thanks to your GENIUS tip I just cut up an entire head without having to clean rubble from the whole kitchen counter afterward! Deb, you’re awesome!

  127. Liesl

    I could not believe how fabulous this was! My boyfriend and I could not stop exclaiming about how great it was. I never thought we would actually eat the full pound of broccoli but I believe we could have eaten two pounds! Thank you, thank you as always.

  128. Rachel

    Have you tried the tahini-roasted broccoli? Same sort of thing going on, and I think the tahini helps stop the garlic from burning by gluing it to the broccoli. I have never enjoyed a single bite of broccoli in my life until I tried this recipe. Now I stand over the pan and cram it into my mouth and it never makes it to the table!

    And thank you for the broccoli-chopping tip! It has made our weekly ritual of this dish much less messy. Now to convince the boyfriend to chop it that way as well…

  129. Tina

    This was a great success. Made it as a side along with pasta and everyday meatballs (making it the second time). And the family practically relished it and have asked for a repeat.

  130. Hadley

    I just made this!!!! This is one of those need-to-make-plans-for-post-dinner-so-you-don’t-eat-the-whole-pan-at-once kind of dishes. In a separate pan, I roasted some chickpeas sprinkled with some cumin, paprika, and salt, and I ate goat cheesy toast with it. But you’re right–eggs! bacon! arugula! So many other possibilities!

  131. Allie

    Hi there! I absolutely love broccoli in any shape or form, I could eat it for days! However, I have been meaning to find a new type of way to cook my broccoli and I think I just found it. This sounds very simple and delicious, just the way I like it! I was wondering if it’s okay to not put the pepper flakes on if I have friends over that are very sensitive to “heat.” Would the broccoli still taste fine and presentable? Again, looks amazing and I can’t wait to try it!

  132. Shelly

    No sauce, no eggs, no nothing, this is heaven and perfect just as is. Serving it with your braised short ribs for supper guests tonight.

  133. Michelle

    I make this now almost every week as an entree for moi (and even when I make a ton i can’t seem to share – I eat it all!). I like to add a cup of brown rice or quinoa underneath and then drizzle a little siracha on top with some lemon. The smashed with mozzarella/burrata goes completely against my aspirations of being low fat, but I think that may be this week’s variation…

  134. Avi

    This is the second recipe you’ve posted recently that I discovered a few weeks earlier myself! Great minds. I’ve been putting turmeric and paprika on my brocolli with olive oil, salt, pepper and lemon juice. I can’t eat garlic but totally would add it if I could! Mmm mmmmm!

  135. Peggy

    Long time follower, first time poster here. I followed your hints about how to cut the broccoli with minimal waste and… it was such an striking revelation! I never even thought about cutting broccoli in a different way and just assumed the huge mess of floret rubble was normal and unavoidable. Broccoli cutting will never be the same in this house. Thank you!

  136. Allison

    This has become a weeknight favorite (and maybe a borderline obsession). The flavors are spot on and I love the charred exterior of the broccoli!

  137. Nathan

    I make a version of this except it is in my cast iron skillet. Prep is done pretty much the same. Place the cut side down on a hot skillet filling the entire skillet with florets and let sear for a minute before adding 1.5 oz water and cover the pan. The water steams the broccoli through as it evaporates. Let cook 3-5 minutes (depending on your skillet and the heat), removing the lid during the last minute to ensure all liquid evaporates and allowing the skillet to burn the broccoli. I like to squeeze lemon or lime on the florets before serving but my girlfriend prefers it without. Just a pinch of salt and that’s it. The burning of the broccoli brings out the best flavors.

  138. Darcie

    Just made this. It is sooooo good. I like broccoli and I *hate* even slightly overcooked broccoli so I was skeptical about the cooking times. I did it for 25-30 minutes and so crispy and delicious!! Also, it SHRINKS. Not enough broccoli in the end! Next time (and there will be a next time, probably tomorrow!), I will do a huge head for 2 people.

  139. Made this last night for guests. It was easy and I liked that the vegetable part of the meal could be prepared ahead of time, popped in the oven right before the busy time of last minute prep. It has an unexpected flavor. Really delicious.

  140. erinfae

    I’ve made this three times (which means I adore it) but every time, the garlic gets uncomfortably burnt. Any suggestions to avoid? <3

  141. Jennifer Klyse

    Hi Deb! Your site is still not working with pepperplate; it’s been this way since you revamped a few months ago. Any chance this fix is coming?

    1. deb

      We’ve looked into it many times and the developers understand that Pepperplate is the problem, that it doesn’t work with HTTPS sites (which we switched to), only HTTP. HTTPS is more secure and it’s the future (Google will be prioritizing it) so I think they just need to catch up. I wish there was another way.

  142. Lauren

    Thumbs up from hubby, 2 year old and me! 5 yr old is a rabbit and prefer veggies raw, but he tried it.
    I know what you mean about bugs…sometimes our kale is a little too fresh from freshdirect. I now check all the crevices as i clean it, since I make it raw often and don’t really want to eat raw bugs 🤢(or cooked for that matter…)

  143. Abby

    So good that it took all my self control to not polish off the whole pan before the rest of the family came to dinner. Didn’t even bother finishing with lemon juice.

  144. Ashby

    My favorite thing. I make it all the time. Advice – make triple so you can eat chunks of this while standing in front of the open fridge. Leftovers are fabulous tossed onto salads or grain bowls or with crispy eggs or or or or …..

  145. LD

    I described these to my 2.5-year-old as “broccoli trees” several months ago and he has LOVED them ever since! Granted, he only eats the very tops of the florets, but hey–my kid is still begging me for broccoli (and eating some of it), so I’ll take it. I love broccoli cooked this way myself, and even my broccoli-hating husband will eat a piece. High fives all around! :)
    p.s. To those who’ve mentioned that the garlic burns, I’ve had this problem myself, so I just omit it. The lemon juice at the end is fantastic, though.

  146. Jennifer Roe

    This is amazingly good for how simple it is. The first time I made it for friends I got sidetracked and it ended up quite brown…I was reluctant to serve a bowl of burnt broccoli but everyone ate it up and asked for the recipe. It’s a standard weeknight veggie at our house.

  147. Annie

    After reading this when it first posted, this recipe has become a biweekly standard in our house. We now make two massive pans of them for our family of four and still fight over the portions. IN a pinch you can skip garlic if yours has a tendency to burn. Sometimes I wonder if the oil consumption outweighs the nutrition benefits of consuming so much broccoli but then I just fork up another big mouthful and forget about all that.
    This is my kids’ favorite way of consuming broccoli. We cut them in big “steaks” as much as possible.

  148. Geeta Saini

    I just made this yesterday and it was delicious! I put it in for only 15 minutes and it was quite charred i doesn’t need anymore ! I also added red peppers to it and plated it with quinoa and salmon and garnished wirh strips of green onion.

  149. uyekk

    Usually, I forget to set the timer; my broccoli gets a”great char.”
    How charred is enough or too much?
    I have no sweet tooth so it does not rattle me. But my broccoli looks like it went through the Apocalypse, whereas your looks a whole lot greener.
    Any thoughts?

  150. KC

    Umm. I just made a head of broccoli this way for the first time, for my toddler, while she naps. She’s not up yet, but somehow, someone ate all the broccoli. All of it. Um, yummmm. ;)

  151. Denise

    You need a strong Y peeler to peel the broccoli stems (mine didn’t hold up) what is the brand of the one in your photo, it looks substantial. Thank you.

    1. I know this question makes me the worst, but do you think this would work with frozen broccoli? I have several bags in the freezer and was just contemplating how to use it for dinner tonight. Thanks!

  152. Jackie

    Although I am usually a “make it according the recipe the first time” I have a tray in the oven now and am thinking of sprinkling some nutritional yeast over half. I’ve used it on roasted kale and like the umami flavor it adds. We’ll see- thanks for another great idea.

  153. Carolin

    Dear Deb,

    I don’t have much hope you’ll ever find this comment – but still I feel the need to leave it here. Not only because you have made my life better many times in the past – but today, you changed the way I look at broccoli.
    I have learned to trust your recipes over the years (for example your marble cake has been the last of more than a dozen that I have tried – and I have never looked back and never needed any other recipe). So it was this trust alone that made me try this. I hate cabbage. All of them. (Which is ironic, because I am German. A Kraut. Ha, ha.) But you made it sound so good.
    So I went out and spent my money on Broccoli, for the first time in my life. (I am 42 years old and usually quite willing to put my money where I can eat it.) I followed all your steps – and while that broccoli was in the oven, I thought: “Oh no, Deb – you failed me, for the first time ever.” Because it smelled so distinctly of – well, broccoli. I was even hesitant to try it – even though it looked exactly like in your pictures. I forked up the tiniest piece there was – and it tasted phantastic!! My husband – almost as sceptical as myself – did the same thing, and came to the same conclusion. So, for lunch, we had deep fried junk food – with a side of broccoli. Which we ate first and left no piece behind.

    This was a lot of text, considering it’s about a woman who eats a veggie. But to me, it was an earthquake.

    Thank you – for all the wonderful recipes, for your passion, your adventurous cooking, your refusal to “make do with meh”.

    Whenever I wanna try out something new (…like: last year – Pineapple Upside Down Cake…), I turn to your site first, hoping there is a recipe. Most of the times, there is. (My folks make me bring the cake all the time now – Germans are not familiar with Pineapple Upside Down bliss…)

    You are a goddess, a kitchen witch, a super hero!
    Much love from Good Old Europe!

  154. Veena

    This is the only way I’ll roast broccoli!! So so good. And the slightly burnt bits of garlic are a hidden treat. Thanks for elevating simple things!

  155. Emily SG

    I first made this a few months into the coronavirus pandemic for my family (couple with two teens who rarely both like the same veggie dish) using 1 lb of broccoli. Huge hit. We have it all the time, at least two or three times a month. I usually roast 2 lbs of broccoli and we still only end up with maybe half a cup of fantastic leftovers. Works as a side dish with so many things, including mac and cheese and burgers.