Roasted Broccoli

This easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon juice and some Parmesan cheese for even more flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings (1 cup each)

Calories 115kcal

Author Meggan Hill

Ingredients

2 pounds broccoli florets from 3 stalks broccoli (see note 1)
1/4 cup olive oil
4 cloves garlic minced
2 tablespoons fresh lemon juice from 1 lemon (see note 2)
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese (1 ounce, see note 3)

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, add broccoli, olive oil, garlic, lemon juice, and salt and pepper (I like at least 1/2 teaspoon salt and 1/4 teaspoon pepper; sometimes I do a little more).
Transfer to prepared baking sheet. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.
Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer.

Video

Notes

Broccoli: Trim off the dry woody part of the stem, but the rest is fair game. Cut the broccoli florets into pieces that are all about the same size so they cook evenly.
Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
Parmesan cheese: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.
Yield: This recipe makes about 8 cups of roasted broccoli, enough for eight (1-cup) servings.
Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted broccoli to omelets, scrambled eggs, and your meal prep containers.

Nutrition