4.2 23

Roasted Broccoli with Lemon and Parmesan

  • Total Time:
  • Servings: 4

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  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • freshly ground pepper
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
  2. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.
Contributed By Photo © Ben Dearnley Published May 2014

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