Roasted Lemon Feta Broccoli

Drescription

This lemon-roasted broccoli side dish is the perfect weeknight side. It’s quick and packed with vibrant flavors that complement any meal. We love to garnish this dish with fresh mint and oregano, but if you want to skip the fresh herbs, an extra pinch of dried herbs sprinkled over the top will work well too.

Ingredients

• 2 (1 pound) heads broccoli, cut into florets (about 6 cups)
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon ground pepper plus ⅛ teaspoon, divided
• ¼ teaspoon grated lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon dried mint
• ½ teaspoon dried oregano
• ⅛ teaspoon salt
• ¾ cup crumbled feta cheese
• 1 tablespoon fresh oregano leaves
• 1 tablespoon torn fresh mint leaves

Directions

1. Preheat oven to 450°F. Toss broccoli florets on a large rimmed baking sheet with 1 tablespoon oil and ½ teaspoon pepper; spread in an even layer. Roast until tender and browned in spots, 15 to 18 minutes.
2. Whisk 2 tablespoons lemon juice, ½ teaspoon each dried mint and dried oregano, ⅛ teaspoon salt and the remaining 2 tablespoons oil and ⅛ teaspoon pepper together in a large serving bowl until combined. Add ¾ cup feta and the roasted broccoli; toss to coat. Sprinkle with 1 tablespoon each fresh oregano and mint and ¼ teaspoon lemon zest.