Hi, I’m Hannah! If you think you don’t like broccoli, it’s probably because you’ve only had it steamed. There is nothing inspiring about a soggy, flavorless vegetable. However, roasting broccoli completely changes the game. The high heat transforms the florets, creating crispy, charred edges that taste nutty and savory. Consequently, this Roasted Broccoli with Lemon and Parmesan has become a weekly staple in my kitchen. It is fast enough for a busy Tuesday night but elegant enough to serve alongside a holiday roast. Furthermore, the finishing touch of fresh lemon juice and salty parmesan cheese brightens the flavor, cutting through the heaviness of the rest of the meal. It is the ‘good habit’ of making simple vegetables taste like a restaurant side dish.
Why You’ll Love This Roasted Broccoli with Lemon
- Crispy Texture: First of all, the florets get deliciously crunchy in the oven. We call the tiny charred bits “broccoli candy” in my house because they are so addictive.
- Nutrient Dense: Additionally, broccoli is a powerhouse of Vitamin C and fiber. Roasting it retains more nutrients than boiling, which leaches them into the water.
- Pairs with Everything: Moreover, the lemon-garlic flavor profile goes with almost any protein—chicken, salmon, steak, or even tofu.
- Zero Waste: Finally, you can (and should!) roast the stems too. Peel the tough outer layer, chop them up, and roast them right alongside the florets.
The Simple Ingredients You’ll Need
This recipe relies on heat and acid to make the vegetables shine.
- Broccoli: To start, use fresh broccoli heads. Pre-bagged florets work, but cutting them fresh usually yields better texture. Look for tight, dark green heads.
- Olive Oil: Next, use a high-quality olive oil. You need enough to coat the nooks and crannies of the florets so they crisp up instead of drying out.
- Garlic: In addition, sliced fresh garlic becomes sweet and golden in the oven. If you prefer a milder flavor, you can use garlic powder instead.
- Lemon: Fresh lemon juice is non-negotiable here. It is added after roasting to keep the flavor bright and zesty.
- Parmesan Cheese: Furthermore, grated parmesan adds a savory, salty kick that melts slightly onto the hot broccoli.
- Red Pepper Flakes: A pinch of heat contrasts beautifully with the lemon.
How to Make Roasted Broccoli with Lemon
The secret is high heat and not overcrowding the pan. The full, detailed recipe is in the recipe card below.
- Prep the Broccoli: First, wash the broccoli and dry it thoroughly. Cut it into medium-sized florets. Try to keep them uniform so they cook at the same rate.
- Season: Next, place the florets on a large baking sheet. Drizzle generously with olive oil. Sprinkle with salt, black pepper, and red pepper flakes. Toss with your hands to coat.
- Space it Out: Then, spread the broccoli out in a single layer. This is crucial—if the pieces are touching too much, they will steam. Give them personal space.
- Roast: After that, roast at 400°F (200°C) for 15-20 minutes. You want the tips of the florets to look brown and crispy.
- Finish: Subsequently, remove the pan from the oven. Immediately squeeze fresh lemon juice over the hot broccoli and sprinkle with the parmesan cheese. Toss to combine.
- Serve: Finally, serve warm. The cheese will melt slightly, creating a delicious coating.
Tips for the Best Roasted Broccoli
- Dry it Well: Most importantly, after washing your broccoli, shake off as much water as possible or pat it dry with a towel. Water creates steam, which prevents that lovely char.
- Don’t Waste the Stems: Specifically, the stems are actually sweeter than the florets! Peel off the thick, woody skin with a vegetable peeler, slice the inner core into coins, and roast them.
- High Heat: For instance, 400°F to 425°F is the sweet spot. Low heat will just dehydrate the vegetable without crisping it.
- Add Lemon Last: If you roast the broccoli with lemon juice on it, the broccoli can turn an unappetizing brown color. Always add the acid at the very end.
Frequently Asked Questions (FAQ)
- Why did my broccoli burn? Broccoli florets are delicate. If your oven runs hot, check them after 12 minutes. The “char” should be dark brown, not black ash.
- Can I use frozen broccoli? You can, but it won’t get as crispy. If using frozen, roast it straight from the freezer (do not thaw) at a higher temp (450°F) to evaporate the ice quickly.
- Is this Keto? Yes, absolutely. Broccoli is a low-carb superstar, and the added fat from olive oil and cheese makes it perfect for a Keto diet.
More Healthy Side Dishes
- Crispy Roasted Brussels Sprouts with Balsamic & Honey
- Easy Honey Glazed Carrots (15-Minute Stovetop Recipe)
- Crispy Garlic Smashed Potatoes (Baked & Healthy)
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Roasted Broccoli with Lemon and Parmesan Recipe
Roasted Broccoli with Lemon! This easy side dish features crispy roasted florets finished with zesty lemon juice and savory parmesan cheese.
Equipment
- Large Rimmed Baking Sheet
- Knife and Cutting Board
Ingredients
- 1 large head of broccoli cut into florets
- 2-3 tbsp olive oil
- 2 cloves garlic sliced thin (or 1 tsp garlic powder)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes optional
- 1 tbsp fresh lemon juice
- 2 tbsp grated parmesan cheese
Instructions
- Preheat: First, preheat your oven to 400°F (200°C).
- Prep: Wash broccoli and pat dry. Cut into even-sized florets.
- Season: Place broccoli on a baking sheet. Drizzle with olive oil. Add the sliced garlic, salt, pepper, and red pepper flakes. Toss well to coat.
- Arrange: Spread the broccoli out so the pieces aren’t crowded.
- Roast: Bake for 15-20 minutes, tossing halfway through, until the edges are crispy and brown.
- Finish: Remove from oven. Immediately drizzle with fresh lemon juice and sprinkle with parmesan cheese. Toss again and serve hot.
