← All recipes

BLACKLAND RECIPE

Roasted Broccoli with Lemon and Original Chili Crisp

High heat gives broccoli dark, crisp edges while the stems stay tender. Fresh lemon brightens the roasted florets, and BLACKLAND Original Chili Crisp goes on only after the pan leaves the oven, preserving its layered crunch. It is a quick, mild-heat side for weeknight dinners and a sturdy addition to rice or grain bowls.
Total time
30 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Original Chili Crisp
Jump to recipe ↓
A high-end photograph of roasted broccoli florets on a dark matte ceramic plate, generously topped with glossy chili crisp oil, crunchy flakes, toasted sesame seeds, and lemon zest.

Ingredients

  • 1 1/2 pounds broccoli, cut into large florets with peeled stems sliced
  • 2 tablespoons olive oil
  • 3/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small lemon
  • 2 1/2 tablespoons BLACKLAND Original Chili Crisp
  • 2 tablespoons toasted sesame seeds, optional

Instructions

  1. Heat the oven to 450°F with a rimmed sheet pan inside. In a large bowl, toss the broccoli with olive oil, salt, and black pepper until evenly coated.
  2. Carefully spread the broccoli on the hot pan in one layer, placing as many cut sides down as possible. Roast without stirring for 14 minutes. Turn the broccoli and roast until the stems are tender and the edges are deeply browned, 4 to 6 minutes more.
  3. Finely grate 1 teaspoon lemon zest over the broccoli, then squeeze 1 tablespoon lemon juice across the pan. Toss once.
  4. Move the broccoli to a serving platter. Spoon Original Chili Crisp across the florets and scatter with sesame seeds, if using.

Serving and finishing note

Serve beside roasted chicken or fish, or pile over warm brown rice with an extra lemon wedge. Add the chili crisp after roasting so its solids do not scorch.