Spicy Roasted Broccoli
Just 5 ingredients in this flavorful, quick and easy recipe for Spicy Roasted Broccoli. Tossed in extra virgin olive oil and Italian Seasoning Aglione, broccoli is then roasted to perfection. Right out of the oven, it’s finished with a squeeze of roasted lemon, and a light sprinkling of Parmigiano Reggiano cheese.
This delicious, yet simple, broccoli recipe is healthy, keto, gluten-free, and vegetarian. Don’t be surprised if it becomes your go-to side dish recipe for all occasions! And, it covers almost all dietary preferences. To make this broccoli vegan and dairy-free, simply omit the parmesan cheese. To find out how to make this dish less spicy, read more about this in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 3/30/22
SPICY ROASTED BROCCOLI
Ingredients
Instructions
- Place oven rack in the middle of your oven. Preheat your oven to 400°F. Line a baking sheet pan with aluminum foil, and set aside.
- In a large mixing bowl, add olive oil and Italian Seasoning Aglione, and stir to combine. Add broccoli florets (see Note #1), and toss well to evenly coat the broccoli.
- Dump broccoli onto prepared baking sheet, and spread out the florets. Nestle the lemon halves on the baking sheet (cut side up). Bake for 20 minutes (check at 15 minutes, and if the broccoli is getting too brown, turn the oven down to 375°F for another 5 minutes). If your oven has hot spots, toss midway through, if needed (or rotate your baking sheet).
- Remove from the oven. Using tongs, immediately squeeze the piping hot lemon juice all over broccoli. Toss to coat, and serve immediately with a sprinkling of Parmigiano Reggiano cheese (optional).
Notes
- Cut broccoli into same-size florets, so they will cook evenly.
- If you cannot find Italian Seasoning Aglione, try Borgo de Medici Aglio, Olio, e Peperoncina Seasoning, or see our Blog Comments & Tips for other seasoning substitutions.
- Partial make ahead recipe. Broccoli can be marinated ahead of time (up to overnight), and roasted 20 minutes before serving.
Nutrition Facts
Calories
111.71Fat (grams)
7.68Sat. Fat (grams)
1.25Carbs (grams)
10.37Fiber (grams)
4.38Net carbs
6.00Sugar (grams)
2.10Protein (grams)
3.35Sodium (milligrams)
72.47Cholesterol (grams)
1.21Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. For dairy-free and vegan version (i.e., omitting the Parmigiano Reggiano cheese), the nutritional values are reduced to 105.81 Calories, and 5.80 Net Carbs.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Place oven rack in the middle of your oven. Preheat your oven to 400°F. Line a baking sheet pan with aluminum foil, and set aside.
STEP 2
In a large mixing bowl, add 2 tablespoons extra virgin olive oil, and ½ teaspoon Italian Seasoning Aglione (see Note A below). Stir to combine. Then add 1 pound broccoli florets (8 cups packed), and toss well to evenly coat the broccoli (see Note B below).
Note A: If you cannot find Italian Seasoning Aglione, try Borgo de Medici Aglio, Olio, e Peperoncina Seasoning instead. See the Pimp Our Recipe section in our Blog Comments & Tips below for other seasoning substitutions.
Note B: Cut broccoli into same-size florets, so they will cook evenly.
STEP 3
Dump broccoli onto prepared baking sheet, and spread out florets so they can have a little room around them to roast. Halve 1 lemon crosswise, and nestle the lemon halves on the baking sheet (cut side up).
Bake for 20 minutes (check at 15 minutes, and if the broccoli is getting too brown, turn the oven down to 375°F for another 5 minutes). If your oven has hot spots, toss midway through if needed (or rotate your baking sheet).
STEP 4
Remove from the oven and using tongs, immediately squeeze the piping hot lemon juice all over broccoli, and toss to coat.
SERVING
Serve immediately with a sprinkling of 1 tablespoon finely grated Parmigiano Reggiano cheese, or to taste (optional). For vegan and dairy-free option, serve as is!
Notes:
Partial make ahead recipe. Broccoli can be marinated ahead of time (up to overnight), and roasted 20 minutes before serving.
This recipe makes 4 very healthy servings, but can serve up to 8 small side dish servings, if needed.
VIDEO
How to Make this Clean Eating Roasted Broccoli Recipe!
Blog Comments & Tips
Just the right amount of delicious heat!
This super simple 5 ingredient recipe for Spicy Roasted Broccoli is so flavorful, it will likely become your go-to side dish recipe for all occasions. In my household, you cannot go wrong with any roasted vegetable. The roasting process always does something special to bring out the flavor of vegetables. Roasting the lemon right alongside the broccoli also imparts citrus essence during the cooking process. And, you won’t believe how much juice comes out of those roasted lemons! Just make sure to squeeze those scorching hot lemons with tongs (trust me, I tried to do it with bare hands once, and even with oven mitts - both of which singed my fingers)!
My husband and I are definitely omnivores. We eat absolutely everything, and depending on our mood, you might find us dining on a vegan, vegetarian, dairy-free, or gluten-free meal, or enjoying a rich fish or meat dinner like full-on carnivores! That being said, we absolutely love our veggies! No matter what we are having for dinner, we always seem to fill half of our plates with vegetables.
This recipe can serve 8 very modestly as a side dish for a complete meal. At PMR, we encourage a healthy consumption of vegetables, so we recommend a generous serving of 4 for this recipe.
Okay, I’ll come clean, we can easily consume ½ pound of broccoli each (shhh...but don’t tell anyone)! And, why not overindulge a bit on one of my favorite veggies anyway?!
Another reason to eat more of this vegetable is that Broccoli is filled with so many nutrients, including fiber, iron, potassium, vitamin K, and vitamin C. In a 1 cup serving, broccoli contains 2.5g of protein, which is more than most veggies! That makes this healthy, clean eating side dish a perfect choice for so many dietary preferences, such as, keto, gluten-free, vegetarian, vegan, and dairy-free.
Adding a light sprinkling of freshly grated Parmigiano Reggiano cheese, just amps up the flavor and the protein in this dish! For those of you who love broccoli but don’t like spicy, take a look at how to Make it Milder in the Pimp Our Recipe section below.
How do you ensure the best results from our recipe?
Our 3 tips to making this Spicy Roasted Broccoli recipe:
Use fresh organic broccoli, and cut them about the same size to ensure an even bake.
Use Italian Seasoning Aglione. If you cannot locate this, try Borgo de Medici Aglio, Olio, e Peperoncina Seasoning instead! Although the latter does not contain the sliced garlic, it’s a good alternative.
Check your broccoli at the 15 minute mark to ensure it’s not overbrowning. You definitely want the brown bits, but you don’t want all the little broccoli buds to be black and scorched. So, turn down the heat to 375°F, if needed at the 15 minute mark.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Spicier: This is a moderately spicy dish, as is. If you want super spicy, just mix in ⅛ to ¼ teaspoon of crushed red pepper flakes with the olive oil and other herbs.
Make it Milder: For a flavorful and non-spicy veggie dish, just omit the Italian Seasoning Aglione, and add the following to the olive oil:
1-2 cloves garlic, thinly sliced lengthwise, a pinch of dried basil, a pinch of dried chervil, ⅛ teaspoon dried parsley, ¼ teaspoon Kosher salt, a generous pinch of ground black pepper.
Make Your Own Spice Mix: If you cannot find this spice mix, to make your own just mix:
1-2 cloves garlic, thinly sliced lengthwise, a pinch of dried basil, a pinch of dried chervil, ⅛ teaspoon dried parsley, ¼ teaspoon Kosher salt, a generous pinch of ground black pepper, and ⅛ teaspoon crushed red pepper flakes (or more to taste). Then add to the olive oil.
Make it Vegan & Dairy Free: Just omit the parmesan cheese.
Make it Richer: In place of 2 tablespoons olive oil, replace with ¼ cup extra virgin olive oil. The additional oil will give this dish a more unctuous texture and flavor.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to use tongs when squeezing the roasted lemon juice, or you will singe your fingers!
Inspired by a side dish made by one of our favorite friends, Mary E., our recipe is a healthier version of her delicious broccoli.
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