This might be the best roasted broccoli that you just can’t resist.
And yes, you’re on the right website. I KNOW. This is strange, but we can get through it together. Roasted broccoli is happening and I’m not completely loathing life at the moment. It’s just the way it is.
Very much wish I could write an entire blog post with emojis because nothing reveals my thoughts and emotions more than emojis. You know? I’d have a face with heart eyes, a Kevin Mcallister screaming face, a skeptical face, a monkey with hands over his face and probably a thumbs up because I no longer know how to communicate in the traditional way.
This dish is, in a way, similar to my Sicilian roasted cauliflower. Not in flavor whatsoever, but in method and… general side dish serving? Big slabs of roasted broccoli drizzled with a goat cheese drip. HELLO yes yes yes. Very similar to slabs of cauliflower with quick tomato jam. I’m my own copycat!
These little trees are something I have struggled with my entire life. We NEVER ate broccoli growing up, which is obviously part of the problem, and I want to make sure that is different for Max and Emilia! I always want to expose them to tons of different foods. While Max has been on a broccoli strike for a few months now, it was the first food (along with sweet potatoes and avocado) that he ate because we did baby led weaning to start solids. He ate broccoli nearly every single day for over a year – even longer! So I’m hoping the love comes back.
For me, I learned to, let’s say… DEAL WITH IT when I was in my twenties. If I roasted the heck out of it with salt and pepper, I could eat it as a side dish. A sprinkle of parmesan even made it, dare I say, enjoyably? Yes! Enjoyable. I actually like it now when it’s roasted and covered in parm. Truth!
One of the combos that I love together is broccoli and lemon and goat cheese. It’s no secret! A few years ago I made this broccoli goat cheese pasta with charred lemon and not only is it embarrassingly easy, it is so so so good. Even this veggie hater will tell you.
So we have:
Big slices of broccoli, because they are fun to eat that way. See my roasted cauliflower! No, you won’t ever catch me calling these “steaks” (please.), but I love to slice ‘em this way for serving. Also, the flatness on the sides makes the flavor even better! More charring and crisping over the whole surface area. YEP.
A heavy handed drizzle of olive oil, salt, pepper, garlic and crushed red pepper. The ultimate BASIC flavor combo that you surely have in your pantry right this very second. You can obviously add parmesan to roast it too, but remember – we’re drizzling it with goat cheese!
The drizzle is whipped in the food processor for ultimate creaminess. Goat cheese, a touch of lemon zest, lemon juice, salt and pepper. Makes it perfect for drizzling. If you don’t want to dirty your food processor (which I know can totally be a pain, especially when you’re trying to do things quickly on the weekends), stir and mash the whole thing together. If it doesn’t get as smooth, just use it as a dip as opposed to a drizzle. Doing the same thing, you know!
And that’s how this big sheet pan of love actually made it into my favorites. FOR REAL. FAVORITES. Let that sink in for a minute.
Spicy Roasted Broccoli with Lemon Goat Cheese Drizzle
- 2 heads of broccoli
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
goat cheese drizzle
- 4 ounces goat cheese, at room temperature
- 1/2 lemon, freshly zested
- 1 to 2 tablespoons freshly squeezed lemon juice
- pinch of salt and pepper
Preheat the oven to 425 degrees F.
Slice the broccoli head into large pieces or simply break it into florets. Place it on a baking sheet. Drizzle it with the olive oil. Sprinkle on the minced garlic, salt, pepper and crushed red pepper flakes. Toss it together if necessary so every bit of broccoli is covered!
Roast the broccoli for 20 to 25 minutes, until golden brown and toasty. Serve it immediately with the goat cheese drizzle.
goat cheese drizzle
Place the goat cheese, lemon zest and 1 tablespoon lemon juice in the food processor. Blend and pulse until smooth and combined. If you’ve like it more creamy and drizzly, you can add another tablespoon or so of lemon juice until the desired consistency is reached. Blend in the salt and the pepper. Taste and season additionally if you’d like. This stays great in the fridge for a day or two!
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Just tryyyy it!