This roasted broccoli with lemon juice and dukkah is the perfect combination of sweet roasted broccoli, tangy lemon juice and fragrant herb-packed dukkah.
As with most vegetables, broccoli is delicious when roasted in the oven on high heat. The nutty caramelized flavor is addictive. Roasted broccoli is a great side dish and a perfect addition to pasta or rice bowls.
You want to spread the vegetables out on the roasting pan with space around them. If the vegetables are too crowded, they steam more than roast. You need very high heat (400 – 425 degrees). The vegetables should be coated with oil. Don’t be too sparing with the oil.
This recipe makes four side servings, but it’s safer to assume two servings, because everyone will want a double portion.
Tips
- I recommend using the juice from a Meyer lemon when they are available, but a regular lemon is also very good.
- If you don’t have time to make dukkah, you can purchase it from specialty stores or online.
Ingredients
- 1 pound broccoli
- 2 tablespoons olive oil
- 1/2 tsp kosher salt
- Fresh ground pepper to taste
- Juice from 1/2 lemon
- 1 tablespoon dukkah
Directions
Pre-heat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Remove the broccoli florets from the stems and cut the florets into bite-sized pieces. Slice the tender parts of the stems. If you want to use the larger stem pieces, peel and slice them.
In a mixing bowl, toss the broccoli with the olive oil, salt and pepper.
Spread the broccoli onto the baking sheet.
Roast the broccoli for 20-25 minutes. Halfway through the roasting process, toss the broccoli. The broccoli is done when it pierces easily with a fork and is slightly crispy on the edges.
Transfer the broccoli to a serving bowl. Squeeze the lemon juice over the top of the broccoli and then sprinkle it with dukkah. Enjoy!
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