Lemon Roasted Broccoli (Paleo, Keto, Whole30, AIP-option, Gluten free, Dairy free, Nut-free, Soy-free)

This is my kids’ favorite way to eat broccoli, so I probably don’t need to say anything else about it 🙃 But really, it’s so easy to make, a great side for just about any dish, and loaded with nutrients. I love broccoli in lots of different ways, but this might top the list. And my new motto is, “When in doubt, add lemon.” Because it makes everything better.

Black plate with roasted broccoli in a pile on top.

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Let’s get cooking!

The steps:

  • First, you’re going to preheat your oven to 425F (281C) and line a baking sheet with unbleached parchment paper.
  • Now, toss your broccoli florets in a large mixing bowl with some avocado oil. The oil shouldn’t be saturating the broccoli, so start light, and add some more oil if you feel it needs it.
  • Next, you’re going to add the lemon juice to the broccoli. Half a lemon will probably be just right for you, but if you’re a huge lemon fanatic, add the juice of the whole thing! Don’t forget to save the lemon peel.
  • You’re now going to add a little salt and pepper (omit pepper for AIP) to the bowl. Toss everything together so that all of the broccoli florets are covered.
  • Spread the broccoli onto the baking sheet.
  • Slice your lemon peel into strips that you are going to spread around your baking sheet.
  • Put the pan in the oven and roast the broccoli for about 15-20 minutes. It should be starting to get a little dark when you pull the pan out of the oven.
  • Serve the broccoli with your favorite dishes, enjoy for lunch, or prep for a quick snack throughout the week.


  • There’s not really a substitution for broccoli florets other than other types of broccoli. Broccolini is also great roasted with lemon.
  • Extra virgin olive oil can be subbed for avocado oil.
  • You can use store-bought lemon juice instead of juicing a whole lemon. I strongly encourage using whole lemons when possible, because they have so many good nutrients and have a stronger flavor than the store-bought lemon juice.
  • If you’re sensitive to nightshades or are temporarily avoiding them, omit the black pepper. It’s still really good without it!
Closeup of a plate of lemon roasted broccoli.

Recommended kitchen items:

  • Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
  • Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
  • Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.

I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.

Black plate with roasted broccoli in a pile on top.

Easy Lemon Roasted Broccoli

(Paleo, Keto, AIP-option, Nut-free, DF, GF, Soy-free, Whole30)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Servings 4


  • 3 cups broccoli florets
  • 2-3 Tbsp avocado oil or evoo
  • ½-1 lemon juiced
  • ½-1 tsp sea salt or to taste
  • cracked pepper, to taste omit for AIP


  • Preheat oven to 425F (218C).
  • Line a baking sheet with parchment paper.
  • In a large bowl, toss the broccoli with avocado oil- enough to cover it, but not so much that's is saturated.
  • Next, halve the lemon and juice it (1/2 for normal tang, whole for lots of tang!) into the broccoli. Stir to combine. (save the lemon peel)
  • Add salt and pepper, and give a final mix.
  • Pour the broccoli onto the baking sheet and spread evenly.
  • Cut the lemon peels into thin strips and spread them around the sheet.
  • Put the pan in the oven and roast the broccoli for about 15-20 minutes, until it just barely starts to get black (we love it a little charred!).
  • Plate once slightly cooled, discard the lemon peel, and enjoy!

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