Italian

Medium · Hot

Anchovy and Lemon Roasted Broccoli

Crispy roasted broccoli with a briny anchovy and bright lemon glaze — simple, salty, and sun-warmed, the way Gianna likes it.

Recipe by

Gianna Russo

The Vongole Veteran

Prep

15 min

Cook

30 min

Total

45 min

Method

Prep

Heat your oven to 200°C (400°F). Cut the broccoli into large florets and strip the stem into bite-sized pieces.

Zest the whole lemon, then cut it in half. Juice one half and set the juice aside. Slice the other half into rounds for garnish.

Mince the garlic and the anchovy fillets together until they form a paste.

Roast the Broccoli

Toss the broccoli with 2 tablespoons of olive oil, salt, and black-pepper. Spread in a single layer on a baking sheet.

Roast for 20 minutes, flipping halfway through, until the edges are crispy and deeply golden.

Make the Glaze and Finish

While the broccoli roasts, heat the remaining 2 tablespoons of olive-oil in a small pan over medium-low heat. Add the anchovy-garlic paste and cook for 2 minutes, mashing until the anchovies dissolve into the oil.

Remove from heat and stir in the lemon zest and lemon juice. It will sizzle — that's good.

When the broccoli comes out of the oven, pour the hot anchovy-lemon glaze over everything and toss to coat evenly.

Scatter fresh parsley and those lemon rounds on top. Serve right away while it's glossy and hot.

Nutri-Score

Needs balance

A–E · lower is better · score 12

Calories

448

per serving

High in salt · 4981mgHigh in protein · 47gLow sugar · 2g

Protein

47g

Carbs

Fat

25g

Sat. fat

Fiber

Sugar

Sodium

4981mg

Gluten FreeMediterraneanPescatarianDairy FreeLow CarbHeart HealthyAnti InflammatoryWeight ManagementLow CalorieOmega 3 RichHigh Fiber

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very low impact

A–E · lower is better · includes estimates

kg CO₂e

0.2

per serving

ACarbonAEU all-round· both agree

Water

0.8m³

Land

12Pt

Runoff

0.03g P

broccoli drives 44% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderGlossy

Aromas

BrinyCitrusHerbalGarlicky

Kitchen Equipment

Primary Tool

Oven

Oven Baking SheetSauté PanChef Knife Cutting BoardCitrus ZesterMixing Bowl Wooden Spoon Measuring SpoonsMixing Spoon

Counter FootprintSmall

Techniques

Roasting Sauteing Zesting

Safety & Storage

Cooking Temperature

Roast broccoli at 200°C (400°F) until edges are crispy and golden, approximately 20 minutes total. Use a calibrated oven thermometer to verify accuracy.

Cross Contamination

Prevent cross-contact with other foods during anchovy paste preparation. Clean all surfaces, utensils, and cutting boards thoroughly after handling raw anchovies before using for allergen-free foods.

Allergen Warning

This dish contains anchovy (fish). Persons with fish allergies, including those allergic to cod, salmon, tuna, or other finfish, should avoid this dish entirely.

Storage

Refrigerate leftovers within 2 hours in airtight containers. Consume within 3 days. Reheat to 75°C (165°F) until steaming hot throughout before serving.

Handling

Allow glaze to cool slightly before tossing with broccoli. The mixture will sizzle upon combination. Use heat-resistant utensils and caution when handling the hot baking sheet.

High Risk Population

Children under 3, elderly individuals, pregnant persons, and immunocompromised individuals should ensure broccoli is cooked to proper temperature and consumed while still hot.

Pro Tips

Technique

Let the broccoli get really golden on one side before you flip — that caramelization is where all the good flavor lives. If you're moving it too often, you'll just steam it instead of roast it.

Substitution

No fresh anchovies? A couple of teaspoons of anchovy paste works fine in the glaze. And if you want to make this vegetarian, double the garlic and add a pinch of sea salt flakes — you won't miss much.

Equipment

Use a baking sheet with a bit of rim — when you toss the hot glaze on, things will sizzle and you don't want it going everywhere on your oven.

From the chef

Anchovies and garlic go into the pan together and melt down into a paste that blooms in warm olive oil — that is the whole trick. The broccoli goes into a hot oven until the edges are deep golden and a little crispy, and then you pour that anchovy oil straight over the top while everything is still hot. Lemon zest and lemon juice hit the glaze and it sizzles. The parsley goes on at the end for brightness. It is salty, it is briny, it is exactly the kind of side dish that makes you forget there was supposed to be a main course.

Gianna RussoThe Vongole Veteran

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TagsRoastedAnchovyLemonGarlicBroccoliGluten FreeWeeknight DinnerSouthern ItalianLow Carb

AllergensFish

Source: generated · June 10, 2026