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Oven Roasted Broccoli with Lemon Aioli is crispy and savory with a tart lemon sauce – perfect for any time of the day.
Over the years, I’ve become more and more of a broccoli eater so I am always looking for new and interesting ways to serve it. I made roasted broccoli many times but this time it’s over the top. And the reason is the Lemon Aioli! Oh boy – it’s one of the best sauces/dips I’ve ever made and it’s so easy.
When you make the lemon aioli, be sure to let it sit in the refrigerator for at least an hour so it’s nice and cold. And also be sure to liberally dip your delicious roasted broccoli bites into it. I promise, this recipe is one that you will make over-and-over. I know I will!
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Oven Roasted Broccoli with Lemon Aioli
Description
Oven Roasted Broccoli with Lemon Aioli is crispy and savory with a tart lemon sauce – perfect for any time of the day.
Ingredients
- 1 head (about 2 cups) of broccoli flowerets cut into bite-sized pieces
- 2 TBS extra virgin olive oil
- Salt to taste
For Lemon Aioli
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat sour cream
- Zest of 1 whole lemon
- Just of 1/2 lemon (if it’s a small lemon you may need more)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon garlic powder
- Pinch of salt
- 1/2 teaspoon black pepper
Instructions
Lemon Aioli
- Mix all the ingredients in a small bowl and refrigerate for 1-2 hours.
For Broccoli
- Preheat oven to 400°
- Toss broccoli flowerets with 2 TBS olive oil and salt.
- Spread broccoli onto parchment cover cookie sheet.
- Bake for 15 minutes.
Notes
This can be served hot, room temperature or cold.
The Lemon Aioli makes a great dip for any veggie tray.
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