Growing up, broccoli was one of maybe two vegetables I liked eating. My first encounter was when my grandma smothered it with cheese and my second was when my mom would steam broccoli and I would dip it in a mixture of soy sauce and lemon juice (standard Filipino dipping sauce). It was then that I knew I loved lemon squeezed over broccoli that adds a brightness to a crispy perfectly cooked broccoli. If you want to get crazy healthy, I would omit the cheese from this recipe and the side dish is still great! This side is also a great addition to any rice bowl. I may or may not have eaten this whole bowl while writing this post….don’t you judge me! For me personally, this side is addicting!! I just want to roast everything!!!

Here’s what you’ll need:

3-4 cups of broccoli florets or 4 heads of broccoli with florets cut off discarding stems

2 tablespoons of olive oil

salt and pepper

1/2 lemon

1/4 cup grated parmesan cheese

Preheat oven to 425 degrees F. On a rimmed baking sheet toss broccoli in olive oil and season with salt and pepper. Roast for 15-20 minutes until broccoli is still crispy and parts are the broccoli is browned. Remove from oven and squeeze 1/2 lemon over broccoli. Sprinkle grated parmesan over broccoli and serve warm.

Serve this as an additional side to my roasted chicken recipe seen here and just put it in the oven with the chicken the last 5 minutes of roasting the chicken so while the chicken is resting this broccoli will be roasting and  it’ll  be warm and ready to serve along side the chicken at the same time.

Masarap!