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Roasted Broccoli with Aïoli

Scott Phillips

Servings: 4

Lemon juice, garlic and hot sauce add zip to a super-fast sauce for roasted broccoli. Serve with roast chicken or shrimp.


  • 1-1/2 lb. broccoli, cut into 2- to 4-inch-long florets
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 1 clove garlic, smashed to a paste with salt
  • 1 tsp. mild hot sauce

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 5
  • Sodium (mg): 320
  • Carbohydrates (g): 12
  • Fiber (g): 5
  • Protein (g): 5


  • Put the broccoli on a rimmed baking sheet. Toss with the oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast at 425°F, tossing once or twice, until crisp-tender and browned in spots, 16 to 20 minutes.
  • Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, garlic paste, and hot sauce. Whisk in 1 Tbs. water to thin. Drizzle a little sauce over the broccoli, and serve the rest at the table.


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Reviews (1 review)

  • Aimster03 | 02/24/2015

    I made this last last night as a side for dinner. We love roasted broccoli and the Aioli sauce was a perfect addition. Yummmm

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