Did someone call for a fancy side? We’ve got you! Broccoli is as versatile as it is delicious. Upgrade your Mother’s Day meal with this kickin’ lemony roasted broccoli that’s a quick, satisfying way to add color to your plate. We especially love it alongside chicken, salmon, and pork chops (not included)!
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
1 tablespoon
Tuscan Heat Spice
1 unit
Lemon
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees.
Wash and dry produce. Cut broccoli florets into bite-size pieces. Thinly slice lemon into rounds.
Toss broccoli and lemon on a baking sheet with a drizzle of olive oil, half the Tuscan Heat Spice (save the rest for another use), salt, and pepper; lightly squeeze lemon rounds to release some of their juices.
Roast on top rack until broccoli is tender and lightly browned and lemon lightly charred, 15-20 minutes.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The Tuscan spice blend adds great flavor, though some found it mild. Roasted lemon adds a pleasant touch.
- Ease of prep: Very easy to prepare with just a few quick steps. Some wished for recipe cards to guide them.
- Suggestions: Consider using larger broccoli pieces to prevent burning. Adjust seasoning to taste; some prefer just salt and pepper.
- Portions: Works well as a side dish; pairs nicely with salmon, chicken, or shrimp scampi.
