Parmesan Roasted Broccoli
This Roasted Broccoli with Lemon and Parmesan proves that broccoli CAN and SHOULD be the star of your dinner. The cheesy and zesty additions to this side dish means there won’t be a single bite of leftovers.
This Oven Roasted Broccoli will be the star of your dinner
Like glazed green beans, broccoli is a vegetable my family eats every single week, without fail. So it’s strange that out of nearly 700 published posts, only 4 of them, including salmon Alfredo, feature broccoli at all, and broccoli isn’t the *star* of any of them.
Broccoli CAN and SHOULD be a star on your dinner plate. It doesn’t have to be boring. It doesn’t have to be bland. It doesn’t have to be diet food.
Just like glazed carrots, this Roasted Broccoli with Lemon and Parmesan is so good that there won’t be a single bite of leftovers when you serve it, I promise you. Adults and kids alike (with some simple modifications) will gobble it down.
The combination of roasted brown goodness on the broccoli, combined with Parmesan cheese, lots of lemon zest and juice and red pepper flakes will earn this a permanent spot in your side dish rotation.
Why you’ll love this Roasted Broccoli with Parmesan
Roasted broccoli tastes better than steamed broccoli because roasting the vegetable browns it and adds a caramelized, nutty flavor, while steaming it doesn’t add any flavor at all.
Additionally, roasting allows the broccoli to become slightly crispy on the outside while still tender on the inside, which is the perfect combination of textures. Steamed broccoli is, more often than not, kind of mushy all the way through.
So, just like my roasted acorn squash slices, this lemon Parmesan roasted broccoli recipe cooks the broccoli by roasting it from start to finish. No steaming needed here at all.
Ingredients for Parmesan Roasted Broccoli
- broccoli – this nutritious and versatile vegetable is the star of this dish. Depending on how much broccoli your family eats, you’ll need 1 or 2 heads of broccoli. My family LOVES broccoli, so we can eat 2 medium heads of it in one dinner!
- olive oil – use a high quality olive oil to add a depth of flavor and help the lemon Parmesan broccoli crisp up.
- kosher salt – this is essential to bring out the broccoli’s best flavor!
- Parmesan cheese – you can use grated or shredded. Either variety adds a nutty, salty flavor to the dish, as well as Greek yogurt pasta sauce and my salmon stuffed with crab.
- lemon juice AND zest – be sure you zest your lemon before you juice it, because just like with my lemon smoothie, we’re using the whole thing for lemon roasted broccoli! Using both adds a well-rounded brightness and acidity to the dish.
- red pepper flakes – these are optional, but add a touch of heat to the roasted broccoli.
How to Make Roasted Parmesan Broccoli
1. CUT. Trim the lower stems from the broccoli. Use a vegetable peeler to peel the stems, then slice the stems crosswise into 1/4-inch-thick disks. Cut the florets into 1-1/2-inch pieces.
2. SEASON. Divide the broccoli between 1 to 2 rimmed baking pans. Broccoli should be in an even layer and not overcrowded. When it doubt, use 2 pans. Drizzle the broccoli with oil and sprinkle with salt, then toss to combine.
3. ROAST. Transfer to a preheated oven and roast until the broccoli is brown and tender, stirring once halfway through cooking.
4. SERVE. Transfer the broccoli to a large serving bowl. Add the cheese, lemon juice, lemon zest and red pepper flakes and toss to combine.
How to cut broccoli for Parmesan Roasted Broccoli
The first step is to trim the lower, thick stems from the broccoli. But don’t throw them away, just set them aside.
Cut the crown of the broccoli into florets that are all similar in size. I suggest about 1-1/2 inch pieces, which are good bite-size pieces.
Then, go back to your stems. Use a vegetable peeler to peel the outer rough parts of the stems, and then slice the stems crosswise into 1/4-inch-thick disks. They’ll cook up tender in the oven and be so delicious, trust me.
For the best lemon roasted broccoli, do NOT crowd the pan.
If you’ve ever Googled “why is my roasted broccoli soggy?,” I’m here to help you. The #1 reason your broccoli is soggy is that you overcrowded the pan it roasted on.
The broccoli pieces were too close together as they cooked, so the broccoli ended up steaming instead of roasting and caramelizing.
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So, just like with balsamic roasted carrots, use your best judgement and divide your broccoli florets and stem slices between 1 to 2 rimmed baking pans.
The broccoli should be in an even layer and not overcrowded. You want a little room around each piece so it can roast. When in doubt, use 2 pans for lemon Parmesan roasted broccoli.
How long to roast broccoli in the oven?
At 400 degrees F, broccoli should take 20 to 25 minutes to get slightly browned on the outside and tender in the middle.
Try to flip the broccoli once halfway through cooking so it cooks evenly!
Roasted Parmesan Broccoli tips
As I mentioned above, the red pepper flakes are entirely optional. The adults may love the heat they add to the lemon Parmesan broccoli, but if your kids aren’t into them, the great news is they just go on at the end anyway.
Omit them from Step 3, toss everything together and serve, and just offer red pepper flakes at the table for anybody who wants to add them to their portion.
What to serve with Roasted Parmesan Broccoli
Roasted broccoli with lemon and Parmesan is a side dish that pairs with a wide variety of entrees. I most often serve it with noodle dishes like meat sauce rigatoni and crockpot beef stroganoff.
It also works great with a simple protein like orange honey chicken, fried pork chops, or sockeye salmon. One of my favorite things to pair it with is pistachio crusted chicken.
If, on the OFF CHANCE you have any leftovers (you likely won’t), lemon roasted broccoli can be chopped up and added to a vegetarian quiche.
How to store Parmesan Broccoli
Any leftover roasted broccoli should be cooled to room temperature, then transferred to an airtight container. Refrigerate for up to 3 days.
Roasted Parmesan Broccoli FAQs
If your broccoli turns out soggy, it’s likely that you’ve overcrowded the pan. If you place too much broccoli on a single baking pan, it will steam instead of roast. Use 2 pans if necessary to ensure that the broccoli has enough space for proper air circulation.
Overcooking broccoli can lead to a mushy texture. Monitor it as it cooks and remove the broccoli from the oven once it is golden brown and has crispy edges. It should be tender but not mushy.
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Roasted Parmesan Broccoli
Ingredients
- 2 medium heads broccoli about 2 pounds total
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ⅓ cup shredded Parmesan cheese
- 3 tablespoons fresh lemon juice about 1 medium lemon – be sure to zest the lemon before juicing
- 2 teaspoons grated lemon zest about 1 medium lemon
- ½ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400 degrees F. Trim lower stems from broccoli. Use a vegetable peeler to peel stems, then slice stems crosswise into 1/4-inch-thick disks. Cut broccoli florets into 1-1/2 inch pieces.
- Divide broccoli between 1 to 2 rimmed baking pans. Broccoli should be in an even layer and not overcrowded. When it doubt, use 2 pans.
- Drizzle broccoli with oil and sprinkle with salt; toss to combine. Transfer to oven and roast 20 to 25 minutes or until broccoli is brown and tender, stirring once halfway through cooking.
- Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes, if using, and toss to combine. Serve immediately.
This was excellent! I used a bit less lemon and added grated garlic in the oil. Together with a nice piece of chicken we had a delicious meal. Thanks for the recipe from the Netherlands
I’m so glad that you liked it, René!
So glad to hear you liked it! This is the only way I eat it, because yeah…broccoli still isn’t my favorite veggie either 😉
OMG! i absolutely HATE broccoli, UNTIL NOW!!!!!…………THIS IS A FANTASTIC WAY TO EAT BROCCOLI…I COULDN’T GET ENOUGH!
This looks fabulous! Lots of broccoli lovers in our house, so I’m excited to try roasting it. My kids like it with melted shredded cheese, so I think they will enjoy this! Lovely!
I love plain steamed broccoli but I’m also psyched to try your jazzed-up version. Yum!
Thanks Suzanne!
I love broccoli, when its tasty that is. None of the steamed stuff for me. This recipe sounds great, simple, straightforward and very delicious. Will make this this week.