Lemon-Pepper Broccoli

When it comes to side dishes, broccoli often gets a bad rap for being bland or overcooked. But it doesn’t have to be that way! Enter our zesty lemon-pepper broccoli—an easy-to-make dish that transforms this humble vegetable into a flavorful accompaniment to any meal.

With just a handful of ingredients, this vibrant recipe combines the bright acidity of fresh lemon juice with the bold kick of cracked black pepper, elevating roasted broccoli into a must-try side. Whether you’re serving it alongside grilled chicken, fish or a hearty grain bowl, this dish is sure to impress family and guests alike.

Ingredients for Lemon-Pepper Broccoli

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• Broccoli: Opt for fresh, not frozen broccoli here. The goal is crunchy verdant florets, not soggy stems.
• Olive oil: This is the main binder for your lemon-pepper marinade. You’ll need about 2 tablespoons.
• Lemon juice and zest: Both the juice of a lemon and the lemon zest will be employed in this recipe, lending bright citrusy notes.
• Almonds: Chopped almonds add toothsome texture to this side, along with more fiber and protein.

Directions

Step 1: Prep the broccoli

Melissa Patterson for Taste of Home

Preheat the oven to 450°F. Chop the broccoli florets into equal-sized chunks, then place them in a large bowl.

Step 2: Make the marinade

Melissa Patterson for Taste of Home

Whisk together the olive oil, lemon juice, salt and 1/8 teaspoon of the pepper until everything is well blended. Drizzle the sauce over the broccoli, tossing to coat.

Step 3: Roast the broccoli

Melissa Patterson for Taste of Home

Transfer the broccoli to a 15x10x1-inch baking pan. Roast it in the oven for 10 to 15 minutes or until it’s fork tender.

Step 4: Garnish and serve

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Remove the broccoli from the oven, and transfer it to a serving dish. Add the chopped almonds, lemon zest and remaining 1/8 teaspoon of pepper, then give it a good toss to combine before serving the dish warm.

Melissa Patterson for Taste of Home

Lemon-Pepper Broccoli Variations

• Mix up the veggies: Not a broccoli fan? Use this flavorful recipe for roasted asparagus spears, green beans or potatoes.
• Switch up the nuts: Pine nuts or chopped pecans would also be delicious if you don’t have almonds on hand.
• Make it spicy: If you like your broccoli with a kick, drizzle some chili crisp oil on at the end, or mix a teaspoon of red pepper flakes into the marinade before baking.
• Make it a salad: Add farro or quinoa and golden raisins to turn this broccoli side into a hearty broccoli salad.

How to Store Lemon-Pepper Broccoli

This quick side is a healthy veg to prep at the beginning of the week and enjoy for lunch or dinner as the week goes on. Transfer any leftovers to sealed, airtight containers, then pop them in the fridge until you’re ready for more.

How long does lemon-pepper broccoli last?

Four to five days in the fridge, if it’s stored properly. The nice thing is that it doesn’t need to be reheated—this seasoned broccoli tastes fantastic at room temperature. So you don’t have to worry about heating and storing leftovers multiple times.

Can you freeze lemon-pepper broccoli?

Yes and no. We recommend freezing the marinade separately from the chopped broccoli florets and blanching the broccoli first. Then thaw them both and toss them together before you’re about to bake. This way you don’t have to worry about taste and texture being compromised post-freeze.

Lemon-Pepper Broccoli Tips

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Can I use frozen broccoli?

If you only have frozen florets on hand, we suggest following our lemon-pepper recipe for frozen broccoli. This particular recipe is better suited for fresh.

How do I make lemon-pepper broccoli better?

This recipe is pretty mild in terms of seasonings. Feel free to amp up the flavor by adding minced garlic and fresh thyme to the lemon-pepper sauce.

What goes well with lemon-pepper broccoli?

Everything! From fish and poultry to duck, lamb and beef. If you’re looking for more complementary ideas to round out the meal, any number of side dishes will be wonderful accompaniments to this lemon-pepper broccoli.