This roasted broccoli with parmesan and lemon is one of the simplest recipes you will find on this blog and one that, once you try it, I know you will make again and again and again!
“What if I don’t like broccoli?” you might ask. Well, this recipe has been tested on people, who may or may not be my children, who were not particularly friends of this humble vegetable until one bite was enough to make them change their minds. The secret of this recipe, is in the method of cooking. For convenience and ease, many of us have fallen into the routine of just steaming the broccoli and then serving it with a little seasoning. If you roast the broccoli instead, however, something magical happens: as the broccoli caramelizes in a hot oven, it becomes sweet with crispy edges. If that were not enough, the lemon and parmesan cheese make each bite burst with flavor.
Besides having this roasted broccoli with parmesan and lemon as a side dish, why not make it the center of your meal? Broccoli prepared this way is also delicious when tossed with hot pasta or steamed brown rice and makes for a very satisfying vegetarian weeknight meal. If you like spicy flavors, make sure to add some chili flakes for some heat.
In my family, we eat broccoli cooked this way very often, not only because it is so good for us and is such a powerhouse of nutrients, but because we like it so much that we find it almost addictive. It is not uncommon to end up fighting for that last crispy floret encrusted with parmesan cheese at the bottom of the bowl!
- 1large head of broccoli (about 1 lb.)
- 3-4 TBSPS. extra virgin olive oil
- ½ tsp. sea salt
- --- freshly ground pepper
- 3 medium garlic cloves, minced
- --- zest of half a medium lemon
- 1-2 TBSP. lemon juice
- 3 TBSP. freshly grated Parmesan cheese, plus more for garnish
- Preheat the oven to 425°F.
- Wash the broccoli and drain thoroughly. Remove about 1” of the thick stem and cut the rest into florets. Place the florets on a medium baking sheet.
- Drizzle the florets with the extra virgin olive oil, season with salt and pepper and toss well. Spread them evenly on the baking sheet in a single layer.
- Roast for 5 minutes, then scatter the minced garlic over the broccoli florets, toss gently and roast for 20 minutes more. When the tips of the florets become slightly browned and crispy, remove from the oven. Check the broccoli to make sure it is cooked though. It should be crisp and tender and not soft and mushy. If it is not done to your liking, return it to the oven for a few more minutes.
- Remove the baking sheet from the oven and immediately drizzle over the lemon zest, lemon juice, and the Parmesan cheese. Toss quickly, taste and adjust the seasoning. Transfer to a warm platter, and garnish with a bit more Parmesan. Serve warm and enjoy!
On the left, the broccoli before it gets into the oven – On the right, ready to eat (and shrunk quite a lot)!
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I love the snow falling across your screen! You are too cute.
Thank you Ali! I thought it would be fun to have the snow falling across the screen during the cold winter months!❄️?