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Roasted Lemony Brocolli

This recipe is very simple and is cooling for the upcoming summertime and the Pitta dosha. You can use parmesan cheese instead of the goat gouda, but it will add a sour and heating element to the dish.



Baking pan/sheet pan

Parchment paper (optional)



1 Bunch Broccoli

2 Tbl. Olive oil

1-2 oz. Grated Goat gouda (optional)

½ Lemon juiced

Salt & pepper to taste

Baking pan/sheet pan


1. Trim the florets off of the stalks, cutting them if necessary, into evenly sized pieces. The stalks are delicious also, sometimes if they are older you have to peel the outer skin off, but these also should be cut into pieces (about the size of your thumb) and roasted.

2. Cover a baking pan with parchment paper (or you can use non-stick pan).

3. Toss the broccoli lightly in oil, and season with salt and pepper.

4. Roast in the oven at 375 degrees for 15 minutes (if you use the stalks they might take longer, so you can put on a separate pan) or until the broccoli is just finished. Be careful not to burn.

5. Squeeze the lemon over the broccoli and set aside or serve.

6. Finish the dish by sprinkling the goat cheese over the broccoli.

Cover a baking pan with parchment paper (or you can use a non-stick pan).

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