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Roasted broccoli tossed with lemon and a sprinkle of parmesan is nutty, crunchy, and highly addictive!
Unlike my childhood self, I am a HUGE broccoli fan today, especially of this crispy-edged roasted broccoli.
Roasting the broccoli florets at a high temperature mellows the flavor and brings out their nutty sweetness. The broccoli becomes super tender and the edges a little charred.
A go-to during the week in my house is a simple meal of grilled fish or chicken paired with a heaping side of roasted broccoli tossed with a drizzle of lemon juice and a sprinkling of parmesan.
It’s a light meal, but so, so satisfying.
This broccoli is as addictive as a bag of potato chips…crunchy and a little salty. I like mine with a healthy pinch of chile flakes, but you can leave it off if you’re not a fan of heat, especially if you’re feeding young kids.
If you prefer dairy-free, simply omit the parmesan. I love the umami it adds, but I’ve made it plenty of times without and it’s also delicious.
If you’ve never roasted broccoli before, you’re in for a treat. It’s a great way to get the family to enjoy their veggies and you can apply the same method and recipe to other vegetables like carrots or brussels sprouts with equally delicious results!
Let’s make roasted broccoli
- Toss the broccoli florets with the olive oil, garlic powder, chile flakes, lemon zest and kosher salt.
- Spread on a lined sheet tray and roast.
- Roast the broccoli until tender and charred, sprinkle with parmesan and a drizzle of lemon juice. Serve!
Want a play-by-play on preparing the roasted broccoli? Check out my video!
More broccoli love
- Broccoli Cheese Soup
- Chicken and Broccoli Stir-Fry
- Sausage Sheet Pan Dinner with Cauliflower and Broccoli
- Roasted Broccoli Quiche
Roasted broccoli tossed with lemon and a sprinkle of parmesan is nutty, crunchy, and highly addictive!
- 2 heads of fresh broccoli (about 3 pounds)
- 3 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp chile flakes
- 2 tsp lemon zest
- 1 tsp kosher salt
- 1 Tbsp lemon juice
- 1/4 cup freshly grated parmesan cheese
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Preheat the oven to 475 degrees and line a sheet tray with non stick foil or parchment paper.
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Trim the stems off the broccoli and cut into florets.
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Place florets in a large bowl and add olive oil, garlic powder, chile flakes, lemon zest, kosher salt and toss well.
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Spread broccoli on the prepapred sheet tray and roast for about 20-25 minutes, until the broccoli is tender and the edges are browned.
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Place roasted broccoli in a bowl and drizzle with lemon juice and toss with parmesan cheese.
Update Notes: This post was originally published in January 2016 but was republished with new photos and tips in April 2020.
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Mary Ann | The Beach House Kitchen says
We are all huge broccoli fans at my house Cathy! I like to have a container in the frige to munch on instead of grabbing something that’s bad for me. Putting this on my list!
Cathy says
me too Mary Ann. I seriously eat these like chips!
Cheyanne @ No Spoon Necessary says
Well we must be cut from the same cloth, Cathy, because I’m in the CPC too! I always wonder, “is it not good?!” If someone doesn’t finish their plate when I cook. But i always serve portions large enough for a whale, so I’ve learned to be less panicky. 😉 Glad 2015 is bringing you success in the veggie department with your kiddos! Now hard to see why, because this broccoli looks divine. Yes divine, as I am a HUGE broccoli lover! I eat it daily and often just steam it because I’m lazy, but when I make some today I will be roasting it your way! With tons of chili flakes! Pinned! Cheers and happy almost weekend!
Cathy says
nice to see we suffer from the same affliction Cheyanne! it’s so hard to back off and not take it personally but I’m working on it. and YES to the chile flakes!
Cailee says
Oh my word this looks amazing! I adore roasted broccoli, but honestly haven’t made it in SO long! I must change that. I’m not a fan of raw broccoli… like at all, but something happens when it’s roasted! Something magical 🙂 Thanks for the recipe love!
Cathy says
thanks cailee! i agree, it’s a whole different animal when roasted. so much more palatable and yummy. thanks for stopping by!
Olivia Bathgate says
And I love broccoli steamed. This is going to give it so much more life. I can see me having this more than once a week.
Cathy says
it’s a game-changer Olivia! cheers!