-2 small broccoli crowns (about 8 ounces each)
-4 tablespoons extra-virgin olive oil, divided ¼ teaspoon salt plus ⅛ teaspoon, divided
-1 teaspoon lemon zest
-1 tablespoon lemon juice
-1 clove garlic, finely grated
-⅛ teaspoon ground pepper
- Preheat oven to 425°F.
- Slice broccoli crowns in half. Toss with 2 tablespoons oil and ¼ teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
- Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining ⅛ teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.