What Is the Recipe? Roasted Broccoli

  • Author: Bri McKoy
  • Yield: 4-5 as a side dish 1x


  • 2 Tbsp olive oil
  • 1 Tbsp butter, cut into little pats of butter
  • 2 heads of broccoli, florets removed (I use kitchen shears to cut the florets off the stem), or 4 cups broccoli florets
  • 1 tsp kosher salt
  • Juice from half a lemon
  • 1 tsp Fleur de Sel (or other finishing salt)


  1. Preheat the oven to 450°. 
  2. Oil a baking dish or sheet tray covered in foil. Add broccoli florets. (Make sure you have a baking dish or sheet tray large enough that the broccoli is not overlapping. Vegetables will steam if they are placed on top of each other. We want them to get crisp and roasted). 
  3. Add 2 Tbsp olive oil and kosher salt. Toss the broccoli in the salt and oil. 
  4. Bake for 15 minutes. After 15 minutes, remove broccoli and add the pats of butter evenly throughout, on top of the broccoli. Return to the oven and bake for an additional 15 – 20 minutes, or until the broccoli is nice and crisp. 
  5. Remove from the oven. Squeeze some of the juice from half the lemon over the broccoli (you just need a little squeeze and then taste. Add another squeeze if desired). Sprinkle Fleur de Sel over the broccoli. Toss and taste. Add more lemon juice or Fleur de Sel to your liking.