Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter Piper and her sisters Alden and Reilly not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit. We sort of threw it together and the oven wasn’t working very well, so that particular incarnation of roasted broccoli wasn’t a raging success, but it was eaten with great enthusiasm nonetheless.
Now home with a more reliable oven, I’ve recreated what I think the girls were trying to achieve. And if this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love.
Roasted Broccoli Recipe
The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
Ingredients
- 1 1/2 pounds broccoli, cut into florets
- 3-4 Tbsp olive oil
- Juice from half a lemon, about 1 Tbsp
- Kosher salt
- 2-3 garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese, or to taste
Method
1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.
3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.
Serve immediately.
Yield: Serves 3-4 as a side dish.
Roasted broccoli is incredible and roasted cauliflower done similarly turned me around on that vegetable!
I think roasted broccoli is about as kid-friendly as broccoli can get. My little nephews will eat it and they’re not big on any veggies normally.
Perfect timing! I just made your roasted cauliflower recipe from 2005, which is basically identical to this one, starring a different veggie. I tried it over the summer, and it’s become a favorite. I wonder what other roasted veggies would benefit from the lemon + olive oil + garlic + S&P + parmesan cheese treatment…
Yes, I think the only difference with this recipe is that I added a lot more black pepper, which broccoli loves. I’m thinking that green beans might also work well this way, and of course asparagus. ~Elise
This recipe is almost identical to Ina Garten’s Food Network from 2008.
http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
I based the recipe on a roasted cauliflower recipe that I first posted in 2005. It’s a classic! ~Elise
Also try marinating broccoli (and any other veggie) in italian dressing and grill on the BBQ – use a vegetable grilling basket. My kids would actually fight over the vegetables when cooked this way!
Many vegetables with bad reps are made lovable by roasting. Try roasting brussels sprouts (coat with olive oil and add a light sprinkle of salt), turnips (add a little butter and a sprinkle of brown sugar), and cauliflower (olive oil and salt again). Make sure the pieces are all about the same size so that they cook evenly and toss a couple times during the roasting process. Yum!
The wonderful thing about this recipe is that it makes broccoli compatible with just about anything. Which I guess it is, but I like that this recipe is simple and elegant. It would be as good with fish as with beef.
That sounds delicious, even better than versions I have read prior. I am going to try this on the upcoming weeks.
How cool is that?! I made this last night for my lunch box today not having seen this post. I added a teaspoon each of ground coriander and cumin for extra flavor but without the cheese.
Isn’t it just the best?! It’s like it’s a completely different vegetable.
When I make this I omit the lemon juice, add red pepper flakes and let marinate for a couple of hours. This makes for a nice spicy surprise. My family loves it.
I usually add the lemon juice toward the end of the roasting time. The last and optional ingredient is to stir in browned or toasted pine nuts at the end. They also love roasted cauliflower with capers added at the end instead of lemon juice.
Cabbage is another unpopular veggie that turns into wonderfulwhen quartered and roasted with olive oil and salt. You can’t even recognize it.
I’ll have to try that, thanks! ~Elise
My only comment would be to briefly blanch the broccoli before roasting, as it will retain a brighter green color.
I know it adds a step, but it comes out much prettier.
my husband hates broccoli I’ve tried serving it in so many ways but yet he just hasn’t liked it. its so healthy though so I will try this and see what he thinks! gigi.
Funny – Broccoli was and is my 7 yr olds fav veggie since she ate it as a baby. Cauliflower too – but not so much now. This looks darn tasty and will have to be tried!
Never thought of broccoli this way but have done asparagus with olive oil, salt & pepper with parmesan cheese and hubby who doesn’t do alot of veggies loves it. Will have to try with garlic & lemon juice
Yum! I do this with brussel sprouts, asparagus and potatoes too only minus the cheese, we have an allergy person. Roasting makes the sugars come out and it is so good. PLUS it’s super easy. Mom isn’t tied to the stove top! Use what ever spices you like. I add garlic a lot.
Cheers
Yum! My New Roots has a recipe for an awesome spicy roast broccoli: http://mynewroots.blogspot.com/2011/10/spicy-roasted-broccoli-with-almonds.html
Love it! ~Elise
Oooh, I have never tried it with garlic and lemon. I will have to soon.
If you want to save time, I’ve found that nuking frozen broccoli until it is UNFROZEN but not cooked and then pan-frying it with roughly the same amount of oil, really letting the broccoli get a lot of brown color, then finishing with parm is ALMOST the same and takes mere minutes.
SO TASTY! I usually toss in some kosher salt at the end.
I love broccoli cooked this way! And yes, this recipe does translate well for green beans. Yum!
Made this tonight with your panko crusted salmon in the oven at the same time. Delicious! Thanks so much for the recipes! Kids love it too by the way.
I just made roasted broccoli tonight for dinner before I read this post. I also cut up good sized pieces of red peppers, quarter a few onions, add a few slices of banana or poblano peppers. I mix red pepper seasoning with the olive oil, then toss with the vegetables before roasting.
We LOVE roasted vegetables. So healthy & absolutely delicious.
We have been making roasted broccoli this way for years. One of my favorite ways to serve it is with an over easy or poached egg on top for brunch or breakfast.
We are all about roasting our veggies – they taste so much better! And, kids seem to enjoy more!
I love to add cherry tomatoes to the broccoli before roasting. So yummy!!!
Some friends and I had this recipe a few days ago! It was the best broccoli I had ever tasted! So full of flavor and so light! We all loved it, and added it to each of our recipe catalogues for easy access again! Thanks so much for sharing!
OMG! I have never been a broccoli fan. However, I just made this recipe with t-bone steaks and, WOW! I have devoured the broccoli. Even my 3 year old enjoyed it!
Thanks!
May sound crazy but I LOVE roasted broccoli. It’s my favorite side dish in the winter and I’ve been roasting it all week.
Hope all is well with you! Have a great night, Elise.
I make this all the time. One tip, I crank the oven to 475 or 500, and I put a heavy pan or pizza stone (wrapped in tin foil) in the oven to preheat.
I add a dash of sugar to my broccoli. This helps you get great golden/brown caramelizing yumminess! It’s my secret ingredient.
When you’re ready to roast the broccoli, carefully place the broccoli on the preheated pan or stone, cut side down. This really helps make the broccoli crispy-yummy. It’s also faster, it’s done in maybe 10-15 mins.
Great tips, thank you Martha! ~Elise
This is a fantastic recipe!! Thanks so much. Will try it with other veggies, such as cauliflower, cabbage, etc.
This is so easy and delicious. The flavors grabbed me the moment I put it in my mouth. My family liked it, too which is really saying something. Best of all it is made with pretty much all pantry ingredients as long as I have a lemon, which I usually do. Thanks, Elise.
As a broccoli lover myself, thank you for this recipe. Now I have a different way to enjoy broccoli, instead of the same old way, boiling it.
This is so tasty!
Thanks very much for another keeper!
Broccoli was always one of my favorite vegetables.I had recently started to lose my love for it because I could never quite get it cooked exactly right. It always came out too wet and mushy or to crisp. The idea of roasting it has completely turned broccoli around for me. I made it without th