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Roasted Broccoli with Lemon & Pecorino

Scott Phillips

Servings: 4


  • 1-1/2 lb. broccoli
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 2 Tbs. fresh lemon juice; more to taste
  • 1/3 cup freshly grated Pecorino Romano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 280
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 5
      Sodium (mg): 460
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 6


  • Position a rack in the center of the oven and heat the oven to 450ºF.
  • Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. 
  • Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino.


Rate or Review


  • Alexandragu | 11/24/2016

    This recipe is amazing, very easy to follow and the broccolitastes like candy. Delicious!!!! Made it as a side for Thanksgiving dinner, put shredded cheese separately on a side, and ended up eating it without the cheese. Everybody was raving about how good this broccoli came out.Thank you!!!! Will make it again many times!!!!!!!

  • jdmorris | 05/31/2012

    This was very easy and delicious. I followed the recipe and it turned out great!

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