Roasted Parmesan 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.
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.
Calories: 129kcal, Carbohydrates: 1g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 6mg, Sodium: 720mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 0.4g, Vitamin A: 143IU, Vitamin C: 6mg, Calcium: 102mg, Iron: 0.2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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