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Roasted broccoli with lemon
A hot oven gives broccoli browned edges; lemon finishes the tray.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 large head broccoli, cut into florets; tender stem peeled and sliced
- 1½ tbsp olive oil
- 1 lemon, cut into wedges
- ¼ tsp salt
Make it
- Heat oven to 425°F (220°C). Spread broccoli on a rimmed tray.
- Toss with oil and salt; roast for 18–25 minutes, turning once, until tender and browned at the edges.
- Serve with lemon wedges.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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