Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of that weird, irony taste. At least that’s what I used to do.  I recently discovered that if you roast it, it becomes not only edible but actually very very delicious.

I am proud to say that my anti-broccoli days are now behind me. Indeed, it is not uncommon for me to make a bowl of these as a little snack, or have them as a side dish with a nice bit of grilled fish.  The broccoli becomes charred and almost caramelised, and the salty, garlicky juices go perfectly with a squeeze of lemon.



1 head of broccoli cut into florets

1 tsp salt

2 tablespoons olive oil

2-3 cloves garlic thinly sliced

1/2 lemon


  • pre heat the oven to 180C
  • toss the broccoli florets in the oil, garlic and salt
  • roast in the oven for around 45 mins – an hour, until the broccoli is charred all over and smells nutty and toasted.
  • Remove from the oven and squeeze over some lemon juice.
  • Mix well and serve.

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