The best oven roasted broccoli tossed in olive oil with garlic, lemon and parmesan cheese. Super easy, just roast until charred and fork tender.
Course Side Dish, Vegetable
Keyword best roasted broccoli, oven roasted broccoli, with lemon, with parmesan, how to roast broccoli
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Kelly Wildenhaus | the hungry bluebird
1½poundsbroccoli, trimmed and cut into floretsabout two heads of broccoli
4tablespoonsextra virgin olive oil
Juice and zest from ½ lemon, dividedor more to taste
⅛teaspooncrushed red pepperor more to taste
Kosher salt and fresh cracked pepper
¼cupgrated Parmesan cheeseor to taste
Preheat oven to 425º and line a baking sheet with parchment paper.
In large bowl, toss broccoli florets with olive oil, garlic, lemon zest, crushed red pepper and a sprinkle of salt and pepper until coated. Arrange florets in a single layer, evenly spaced, on parchment-lined baking sheet.
Roast for 20 - 25 minutes in middle of oven until lightly charred and fork tender.
Remove from oven and scrape roasted broccoli back into the bowl and toss with lemon juice and grated Parmesan. Add some more fresh cracked pepper and taste for seasonings. Serve immediately and enjoy!
You can use more or less broccoli but two heads should be enough for 4 as a side dish and weighs about 1½ pounds.
Add a little more olive oil if it seems necessary or a little dry.
Only add the lemon zest before roasting and then the lemon juice after roasting with the Parmesan.
Feel free to adjust the ingredient amounts to taste, but the measurements given work well and taste balanced.
Reheat any leftovers in the microwave until hot and the Parm is melted, delicious the next day!