Lemon Parmesan Roasted Broccoli
Crisp, browned broccoli florets tossed with garlic, fresh lemon, and grated Parmesan.
Equipment
- Rimmed Baking Sheet
- Large mixing bowl
- Microplane
Ingredients
Main Ingredients
- 2 lb broccoli about 2 large heads, cut into florets
- 2 cloves garlic finely sliced
- 2 ½ tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 lemon zest from 1/2 lemon
- 1 tbsp fresh lemon juice
- 3 tbsp freshly grated Parmesan divided
Instructions
Cooking
- Preheat. Put a rimmed baking sheet in the oven and heat to 425 degrees F.
- Season. Toss dry florets with oil, garlic, salt, and pepper.
- Roast. Spread on the hot pan and roast 20 to 25 minutes, turning once, until the tips are browned and a fork slides into the stems.
- Finish. Toss with lemon juice, zest, and 2 tbsp Parmesan. Top with the remaining 1 tbsp and serve warm.
Notes
Substitutions: Use Pecorino for Parmesan, or add red pepper flakes for heat.
Tips: Dry the florets and do not crowd the pan so they brown instead of steaming.
Storage: Refrigerate up to 3 days. Reheat at 400 degrees F for 8 to 10 minutes. Do not freeze.