Roasted Lemon-Mustard Broccoli (Secret Recipe Club)

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I simply couldn’t resist the gorgeous broccoli at the farmer’s market Saturday. It was the perfect day for outdoor shopping: the sky was nearly cloudless, it was about 65 degrees, and I was ALONE!

I visited my favorite vendor, who sells grassfed beef for an extraordinarily low price. I also found gorgeous parsley, butter lettuce, potatoes, and onions.

Anyway, the broccoli was calling my name even though I had no real intention for it. So it became my Secret Recipe Club dish for the month, taking the place of the recipe’s original cauliflower.

My assigned blog was Sustainable Eating for One, where Stephanie blogs about gardening and eating a plant-based diet. I wasn’t sure I would be able to get my husband to try one of her recipes, although many sound pretty good to me, like Chickpea Carrot Soup and Artichoke White Bean Spread. I had already settled on making Roasted Cauliflower with Lemon and Mustard when I brought home the broccoli, and the two became one.

Roasted Lemon-Mustard Broccoli

Yield: 4 servings as a side


  • 1 large head broccoli, cut into florets
  • 1/4 c. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. ground pepper
  • 1 T dijon mustard
  • 1 lemon, juice and zest
  • 2 T butter, melted
  • grated Parmesan cheese


In a bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a rimmed baking sheet and cook at 425F for about 10 minutes, until a fork can pierce the broccoli easily.

Meanwhile, whisk together mustard, lemon juice, lemon zest, and melted butter. When broccoli is tender, drizzle with lemon mixture and toss to coat. Cook another 8 minutes or until broccoli is to your liking. Transfer to a serving bowl and sprinkle with Parmesan cheese.

Added to Ingredient Spotlight: Broccoli.

26 thoughts on “Roasted Lemon-Mustard Broccoli (Secret Recipe Club)

  1. This must be fantastic! I am opening up my kitchen to the beautiful world of mustard…and this recipe is right up my alley!

  2. I just discovered the awesomeness of roasted broccoli over the winter, and now I can’t get enough of it. I eat like it’s candy or something. 🙂
    I’ve made a similar recipe before, which used just lemon and parmesan, but the addition of mustard sounds really intriguing. Must try that out next time I get my hands on some nice broccoli!

  3. I like the dressing on carrots, too, if you roast carrots… Lovely choice of a nice basic dish.

    P.S. Just tell him it’s carrot soup, serve it shredded chicken on top, and you’d be hapy to eat his portion for lunch the next day… We’ll call it a gateway meal.

    • Ha, Stephanie. Maybe I’ll try the chicken trick! I have a hard time picturing him eating any kind of carrot soup … but I did pass off chickpea burgers on him earlier this year.

    • Veronica, In all honesty, I used the double the amount of lemon and mustard and it was too much. I didn’t have time to retry the recipe, so here it has a smaller amount. We liked the flavor but with 2 lemons and 2T mustard it was a little intense.

    • I’m with you. I love cauliflower but it’s not my husband’s favorite, so I usually stick to broccoli. Someone mentioned the dressing would be good on carrots, too! That’s an idea.

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