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Rosemary Roasted Broccoli

Serves 3-4.


  • 16-20 oz fresh broccoli
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary (divided use)
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 medium orange


  1. Preheat oven to 375 degrees F and line a large baking sheet with parchment.
  2. Cut broccoli into medium florets. Pare stems and cut in small chunks.
  3. Trim leaves of one rosemary sprig; mince them.
  4. Juice 1/2 of the orange; slice the other half.
  5. Place broccoli, olive oil, minced rosemary, salt and pepper on prepared baking sheet. Using clean hands, toss until broccoli is fully coated. Spread out in single layer.
  6. Roast in lower third of oven 20 minutes, or until tender and browned in places. Remove from oven.
  7. Sprinkle with orange juice; toss with a spatula to coat evenly.
  8. Arrange on platter with orange slices and remaining sprig of rosemary on top.

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