Roasted Broccoli with Whipped Feta (Printable)

Golden roasted broccoli over creamy whipped feta with fresh lemon zest

# List of ingredients:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Whipped Feta

05 - 5.3 oz feta cheese, crumbled
06 - 2.6 oz Greek yogurt (approximately 1/3 cup, full-fat preferred)
07 - 1 tbsp olive oil
08 - 1 tsp lemon juice
09 - 1/2 tsp lemon zest
10 - 1 small garlic clove, minced

→ Garnish

11 - 1/2 tsp lemon zest
12 - 1 tbsp fresh dill or parsley, chopped
13 - Freshly ground black pepper to taste

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
03 - Spread the seasoned florets in a single layer on the prepared baking sheet. Roast for 18–20 minutes, flipping once halfway through, until edges are golden and crispy.
04 - In a food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic. Blend until completely smooth and creamy, scraping down sides as needed.
05 - Spread the whipped feta in a generous layer on a serving platter. Arrange the hot roasted broccoli over the feta. Sprinkle with additional lemon zest, fresh herbs, and extra black pepper. Serve immediately.

# Expert Advice:

01 -
  • The whipped feta transforms into something that feels positively indulgent while still being simple and wholesome
  • Roasting broccoli at high heat creates those crispy, nutty edges that make you actually excited about eating your greens
02 -
  • Do not crowd the baking sheet or the broccoli will steam instead of roast, losing those delicious crispy edges
  • The feta mixture can be made a day ahead and stored in the fridge. Let it come to room temperature before serving for the creamiest texture
03 -
  • Pat the broccoli dry before tossing with oil. Excess moisture prevents proper roasting
  • Use a microplane or fine grater for the lemon zest. You want those delicate aromatic oils, not bitter white pith

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