Charred Lemon Broccoli

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Growing up I was always a broccoli kid. Maybe its because I would pile on a handful of freshly grated cheddar cheese and gobble it all up. (I do have a slight addiction to cheese ya know) I don’t know. That certainly could have had something to do with it. But I always looked forward to the nights when my mom made broccoli. These days I’m even more of a broccoli freak. I pick some up every sunday from my farmers market and the farmers literally look at me like I’m crazy because no human could possibly eat that much brocc a week. Well, I can. And I’m proud of it.

It’s like candy. At least if you make it this way. I’ve gotten skeptical kids and adults to LOVE it by lightly charring the broccoli and drizzling lemon juice on top. It makes the broccoli like 100% addictive, sweet and crunchy. If you’re kids are picky eaters or your friends are broccoli skeptics, you’ve just got to try this method. I make this side dish for my boyfriend and I a few times a week, and more ofter than not, I wind up eating all of it before dinner is even ready. The crispy bits of the broccoli post-oven are just too good to pass up. Sprinkle that with some salt, pepper, freshly squeezed lemon juice and a touch of Asiago cheese for good measure… and I literally can’t keep my hands off!

It’s all about the technique for this recipe, especially because it’s so simple. You just start with about 12-16 oz of cut up florets. Lay them on a baking sheet, drizzle with a touch of olive oil and place them in a 475 degree oven for about 20 minutes.

They will begin to slightly crisp up. Remove them from the oven after 2o minutes and give them a good toss with a pair of tons. Then cut a lemon in half and squeeze the juice over the top of the broccoli. Throw the 2 lemon halves onto the baking sheet and place the whole thing back in the oven for about 15-20 more minutes…

Once it’s done, remove the baking sheet. Give it a healthy dose of salt and pepper and a sprinkle of asiago cheese if you’re feeling jazzy and serve. You will have lightly browned and crispy pieces of broccoli and they will rock your world. For reals.

Charred Lemon Broccoli

5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish, Dinner
Cuisine American
Servings 2 -4 people


  • 1 head broccoli cut into florets (or 12 oz broccoli florets)
  • 2 tbsp olive oil
  • 1 lemon
  • 2 tbsp Asiago cheese grated
  • salt and pepper to taste


  • Preheat oven to 450 degrees F.
  • Spread the florets on a baking sheet and drizzle with olive oil. Using tongs, gently toss the florets in the oil to combine.
  • Place into the oven and roast for 15 minutes.
  • Remove from oven and squeeze the lemon juice on top of the broccoli. Place the baking sheet back into the oven for 5 minute intervals until charred.
  • Remove the baking sheet and season with salt, pepper and grated Asiago cheese and serve.

Summer Fest 2011 is a fabulous multi-week celebration of all things Summer with some fantastic people from Food Network and Cooking Channel as well as lots of great food bloggers and myself!

Here’s what’s been going on:

June 22: Eggplant

July 6: Peaches

July 20: Cucumbers

August 3: Cherries

August 17: Corn

August 31: Tomatoes

September 14: Broccoli (that’s today!)


  1. Love this variation to char grilled Broccoli 🙂
    Check out my post of charred broccoli with chillies n garlic. I could definitely sprinkle some lemon on it. That would be like icing on the cake 🙂

  2. Broccoli is my favorite vegetable too. I even like it just steamed and then sprinkled with plenty of salt. Whenever I make it for Randy and me, I end up eating 90% of it. Not to be a nitpicker, but you wrote “tons” when I think you meant “tongs”. I always appreciate when someone points out a mistake to me so I hope you are not offended.

  3. Along the coast, we have seasonal broccoli nine months of each year. I regularly roast broccoli, sometimes with cauliflower. Adding lemon is inspired. I will be trying this soon, thanks for sharing.

  4. I love broccoli, and thankfully so does the man I married – in fact, we’re the only two people I know who love grilled broccoli. Your recipe sounds very similar, but made indoors. I heat crushed garlic cloves and red pepper flakes in olive oil, mix with a little fresh lime juice and drizzle over the grilled broc, and top with a very light sprinkling of Kosher salt.

  5. Love the idea, but when I followed the directions I ended up with the smoke alarms going off, scaring the dogs and the kids, and very, very charred broccoli. Surely there is a typo somewhere on the cooking times or the temperature. Would love to try again, but unless I am misreading or there is a typo I will have to call the fire department first and warn them not to get too upset and send over the trucks!

  6. This sounds fabulous. I didn’t grow into a broccoli kid until I started growing out of my kid years. Still a kid at heart though and am now loving broccoli, so I guess I have the best of both worlds. Asiago is incredible too…wish I had some right now to top my risotto that’s on the stove!

  7. OMG – Delicious! Made this tonight and it was wonderful. It totally exceeded my expectations taste-wise, and was unbelievably simple to prepare. Thank you so much for sharing this recipe!

  8. I have to agree with Wayne, looked done after 15 min. Against instinct I cooked them another 15min after adding the lemon juice and ended up with charcoal.

  9. This is delicious but the next time I make it I am definitely trimming some time off. It was a little over charred – tasted good still though!

  10. 5 stars
    Made this for my Mother in law for her Birthday! It was a hit. Definitely on the make again list, Thanks for sharing:)

  11. 5 stars
    Such a simple recipe, but turns out so good! Didn’t have Asiago but used Pecorino Romano instead. Delicious. Thanks for the recipe!

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