Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit.
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.
You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper!
Roasted Broccoli with Parmesan Recipe
PrintThe measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
Ingredients
- 1 1/2 pounds (680g) broccoli, cut into florets of even size
- 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 oven: Preheat oven to 425°F (220°C).
2 Toss broccoli and garlic with olive oil, lemon juice, salt: 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.
3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.
5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!
Serve immediately.
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Links:
Roasted Broccolini here on Simply Recipes
Another version of Roasted Broccoli with Garlic - from Kalyn's Kitchen
Roasted Broccoli Hummus - from Not Without Salt
Coconut Roasted Broccoli Dip - from Good. Food. Stories.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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This was a hit! I didn’t have fresh lemons so I used a lemon ball. All the pepper was great. We did 16 min and it was well done. Will make again!
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We made this tonight and it was delicious! We roasted the broccoli for five minutes less than the recipe called for then added the Parmesan cheese and black pepper and put it in the oven for another five minutes! Will definitely make this again! Thank you for this delicious side dish!
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Great recipe. I made chicken marsala and, though I LOVE pasta, wanted the calorie count to be lower. We are fans of broccoli (raw, steamed, sauteed…) but I wanted that extra punch of flavor that roasting provides. I went a bit lighter on the olive oil and cheese and swapped marsala cooking wine in place of the lemon juice for this meal. I also roasted for only 15 minutes because we like our broccoli to still have some tooth. Will definitely go full cheese and, as one brilliant reviewer did, rendered bacon when we’re in a cycle of not counting every calorie. This one’s a keeper.
xxxxxyyyyy
So, I’ve NEVER liked broccoli….but, this is amazing! I’m trying to eat more green stuff and this is perfect!
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I hate .. H a t e eating my veggies. When I tell you guys this recipe changed my life, no words can describe . I eat too many carbs and wanted to start incorporating veggies (especially broccoli) into my meals. I’m glad I came across this recipe because now I look at vegetables more different now. I guess the key is to really find a recipe & form of cooking that you enjoy.
Thank you so much
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