Basil pesto and freshly squeezed lemon juice give this often bland vegetable a delicious boost of flavor. Broccoli may never be boring again! JUMP TO RECIPE
Broccoli used to be one of my least favorite vegetables until I started roasting it. Prior to that I had always steamed it, but once I learned how high oven heat can transform this ho-hum vegetable I never looked back. I went from feeling indifferent about broccoli to actually liking it and making it fairly frequently. Recently I discovered another way to cook this cruciferous vegetable that elevates the taste even further and now I can say, without hesitation, that I LOVE broccoli! If you want to see how the right cooking technique and two simple ingredients can turn a bland and boring vegetable into a stellar side dish, look no further than Lemony Pesto Roasted Broccoli!
You can use store-bought pesto to make Lemony Pesto Roasted Broccoli or make you own using a recipe like this one. You only need 1 tablespoon of pesto so save the rest for another use (it keeps well in the fridge). When I make this dish, I carefully drizzle a drop or two of the pesto/olive oil mixture onto each floret, season with salt and pepper, and then toss everything together. Pesto is a strong sauce but in this dish it’s barely detectable yet it gives the broccoli a subtle flavor boost. Freshly squeezed lemon juice on top, with some zest sprinkled in, ties it all together with brightness and acidity – the combination is killer!
I use broccoli florets for this dish but you could definitely make it with some of the broccoli stem pieces too. However, since the stems are thicker and not as tender as the florets, you’ll need to peel them first and then cut them into smallish (about ½ inch) pieces so everything cooks in the same amount of time. I prefer to skip this step when making Lemony Pesto Roasted Broccoli. Plus, I love spiralizing my leftover broccoli stems, which is another reason I use just the florets for this recipe.
If you’d like to see other broccoli recipes check out Broccoli Bread Slices, Broccoli Salsa, Hummus Broccoli Fritters, and Gluten-Free Broccoli Cheddar Waffles.
If you make Lemony Pesto Roasted Broccoli don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 pound of broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon basil pesto
- Salt and pepper
- Finely grated zest of 1 lemon
- Juice of ½ lemon
- Preheat the oven to 450 degrees.
- Place the broccoli florets on a baking sheet.
- Stir the pesto and olive oil together with a fork and drizzle over the broccoli. Sprinkle with salt and some freshly ground pepper. Toss to evenly coat all the florets and spread them out on the baking sheet. (Put as much room between each floret as possible.)
- Roast on the bottom rack of the oven for 15-20 minutes.
- Sprinkle the lemon zest and lemon juice over the broccoli. Stir to combine and serve immediately.
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