Broccoli roasted in a hot oven develops dark, crisp edges while staying firm inside. A bright sauce of lemon, capers and parsley, along with a handful of golden breadcrumbs, makes this a flavourful side dish.
How you cut broccoli largely determines how it turns out in the oven. Divide the florets into bite-sized pieces and cut the peeled stalk into thin slices or batons. The stalk is mild and firm, and cooks more quickly when sliced thinly. This way, you use the whole vegetable, and the stalk and florets brown at the same time without the stalk staying tough.
A high oven temperature gives the broccoli roasted, slightly bitter edges while the centre stays firm to the bite. For that, it’s important to leave space on the baking sheet: when the pieces are piled on top of one another, they release moisture and steam rather than roast. Pat wet broccoli dry if needed, and use two baking sheets if everything won’t fit in a single, well-spaced layer. Dark edges are what you want; don’t leave the florets in so long that they become completely soft.
The sauce adds acidity and salt where the broccoli is most roasted. Lemon juice brightens the olive oil, while capers bring a briny, concentrated flavour. Chop them finely so they’re well distributed through the sauce. Taste before adding extra salt: capers vary in saltiness. Lemon zest boosts the aroma without making the sauce more acidic, and parsley adds a fresh, green note. If you don’t have parsley, finely chopped chives work too, although the flavour will be milder.
Breadcrumbs add a dry, crisp texture that contrasts with the soft insides of the florets. You can coarsely grate fresh bread; a food processor works well for dried bread. Toast the crumbs gently in a little olive oil, stirring often, as small crumbs brown quickly. If you’d rather not use bread, leave it out instead of replacing it with a second kind of topping; the sauce and roasted broccoli remain the heart of the dish.
Serve the broccoli straight away, with the sauce drizzled over or served on the side so the roasted edges stay visible. The dish goes well with pan-fried fish, legumes or a simple pasta, and can also be part of a spread with several vegetable dishes. If making it ahead, store the sauce and roasted broccoli separately in the fridge, and add the breadcrumbs just before serving. Reheat the broccoli on a baking sheet in a hot oven; in the microwave it will soften and the crumbs will lose their crispness.
Preheat the oven to 230 °C (210 °C fan). Place an empty baking sheet in the oven as it heats.
Cut the broccoli into bite-sized florets. Peel the stalk and slice it thinly. Toss everything with 1½ tablespoons of olive oil, the salt and a few grinds of black pepper.
Carefully remove the hot baking sheet from the oven. Spread the broccoli out in a single layer and roast for 15–20 minutes, until the florets have dark edges and the stalk is tender-crisp. Toss halfway through.
Meanwhile, heat ½ tablespoon of olive oil in a small frying pan. Toast the breadcrumbs over medium heat for 3–5 minutes, until golden and crisp. Stir often, then remove the pan from the heat.
In a small bowl, stir together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, capers and parsley. Season with black pepper and taste to see if it needs any more salt.
Arrange the broccoli on a serving platter. Spoon the lemon-caper sauce over it and sprinkle with the toasted breadcrumbs just before serving.
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