Name: Roasted Lemon-Feta Broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Side
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

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Conner Family Recipes

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.

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.

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

Roasted Lemon-Feta Broccoli

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