← Back to the recipe

Print: Crispy Parmesan Lemon Roasted Broccoli

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Roasted Broccoli · Parmesan Lemon

Crispy Parmesan Lemon Roasted Broccoli

High heat turns broccoli nutty and sweet with crispy, browned edges, and a shower of Parmesan and lemon zest finishes it. This might convert the broccoli skeptics in your house.

Scan for the recipe
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy

Ingredients

  • 1 ½ lb broccoli, 2 medium heads, cut into florets with flat sides
  • 3 tbsp olive oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes (optional)
  • ⅓ cup Parmesan cheese, finely grated
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Cut the broccoli into florets, then slice larger ones in half lengthwise so they have a flat side. Flat sides touching the pan brown the best. Peel and slice the stems into coins too.
  3. Make sure the broccoli is dry, then toss on a sheet pan with the oil, salt, pepper, garlic powder and pepper flakes. Spread out with the cut sides down.
  4. Roast until the stems are tender and the edges are deeply browned and crispy.
  5. Right away, sprinkle with Parmesan and lemon zest, drizzle with lemon juice and toss. Serve warm.

Tip: Wet broccoli steams instead of roasting. Dry it well after washing.

Tip: The dark, crispy bits are the best part. Don't pull it too soon.

Storage: Refrigerate up to 3 days. Reheat in a hot oven or skillet.

Estimated nutrition per serving: 190 calories · protein 7 g · carbohydrates 13 g · fiber 5 g · sugars 3 g · fat 13 g (saturated 3 g) · sodium 530 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.