Roast broccoli with lemon zest and olive oil

Roast broccoli with lemon zest and olive oil

By
From
The Natural Cook
Serves
4–5
Photographer
Laura Edwards

This is a winning dish: surprisingly tasty and full of robust and savoury flavours. If your broccoli is looking a bit tired, then roasting is a good way to use it up, as the flavours are intensified and sweetened.

Ingredients

Quantity Ingredient
400g broccoli
light olive oil
unwaxed lemon zest, finely zested

Method

  1. Preheat the oven to 180°C. Cut the broccoli into large florets, then peel the stalk and cut it into chunks. Toss them in light olive oil and salt and pepper, then grate a little of the lemon zest over the top. Roast in the oven for 20–30 minutes, until charred in places and cooked right through.

Variations

  • With chilli, ginger and cashews: Cook ½ quantity roast broccoli with lemon zest and olive oil, adding ½ finely chopped jalapeño chilli, a small thumb of root ginger, chopped, and 2 tablespoons cashews. Serves 4–5 as a side dish, or 2 for lunch with brown rice.

    In a blue cheese gratin: Preheat the oven to 180°C. Put 1 quantity roast broccoli with lemon zest and olive oil in a small, deep ovenproof dish. Crumble 150 g blue cheese over the top and return to the oven for 10 minutes to melt the cheese. Serves 5 as a rich side dish.

Storage

  • Roast broccoli will keep in a sealed container in the fridge for three days. Blast it in a single layer in a very hot oven to reheat.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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