Roasted Broccoli with Lemon and Parmesan


This easy roasted broccoli recipe is a great side dish for grilled or roasted meat or fish and can be served atop pasta or rice. It's ready in under 45 minutes, making it ideal for weeknight cooking.

Active Time:
15 mins
Total Time:
40 mins
4 servings

With the tang of citrus and a hint of umami from Parmesan, this lemon roasted broccoli recipe hits all the right notes while retaining enough versatility to be paired with a wide range of dishes. Here, it's simply seasoned with just salt and black pepper, but don't let that stop you from spicing things up if the rest of your meal permits. Garlic — either fresh minced or powdered — would certainly jive with the dish's other flavors, as would smoked paprika or crushed red pepper.

While the broccoli florets are the most popularly used, the stems can be as tasty. To prepare a whole stalk, first cut off the bottom inch or two that's fibrous; the farther from the crown, the tougher the stem gets. Next, do your best to peel away the thick outer skin, especially from that lower portion. You needn't be as concerned with getting every last bit off the upper part as that will soften up adequately in the roasting process. Last, slice the stems crosswise about 1/4-inch thick.

If you like your roasted broccoli deeply caramelized, consider placing the sheet pan on the bottom of the oven. It's especially hot there, so the broccoli's exterior can cook quickly while the inside becomes perfectly tender. Keep a watchful eye on it toward the end of roasting and remove the pan from the oven as soon as the broccoli reaches your desired degree of brown.


  • 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, divided

  • Kosher salt

  • Freshly ground black pepper

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon minced shallot

  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 400°F. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper.

  2. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

  3. 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.

  4. Add the dressing and the grated cheese, toss well, and serve.

Roasted Broccoli Lemon and Parmesan
William F. Dickey II
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