Parmesan Roasted Broccoli
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This Parmesan Roasted Broccoli combines the earthy flavor of roasted broccoli with the brightness of lemon vinaigrette and the richness of Parmesan cheese. It’s a quick recipe even picky eaters will eat!
Serve with Baked Salmon Steaks, Thick Juicy Pork Chops, or Baked Chicken Thighs. Try my Roasted Cabbage Steaks next!
Quick Look: Parmesan Roasted Broccoli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Dietary Info: Vegetarian, gluten-free, low-carb
- Method: High-heat roasting
- Technique: Roast broccoli at high heat until crisp and caramelized at the edges, then finish with lemon and Parmesan for a bright, savory coating Flavor/Texture: Crispy, tender, savory, nutty, bright
Why This Recipe Stands Out
Fresh broccoli has never tasted so good! These broccoli florets are roasted until golden brown perfection, dressed in a delicious vinaigrette, and sprinkled with lots of Parmigiano cheese- the cheese melts slightly, creating a perfect coating. It’s an easy weeknight recipe the whole family will love. Shhhh! Even your picky eaters will want seconds.
You’ll also love Shrimp and Broccoli Pasta, Broccoli Pasta, and Orecchiette with Sausage and Broccoli.
Made With Amore,
“Delicious as is. I made per the recipe and loved it. I also did a little Sicilian–ish thing and added some raisins. The contrast of sweet raisins with the tart lemon juice was very good.”
– Jeffrey
Table of Contents
Simple Ingredients
This is a simple recipe with a handful of basic ingredients, allowing you to make the most flavorful Tuscan broccoli recipe quickly.
- Broccoli: The base of the dish, roasted until tender with crisp, caramelized edges for deep flavor
- Vinaigrette (Olive Oil, Lemon Juice, Lemon Zest, Shallot): A bright, zesty dressing that adds acidity, freshness, and depth
- Parmigiano-Reggiano Cheese: Adds salty, nutty richness that melts into the warm roasted broccoli
- Lemon Wedges and Pine Nuts: Finish the dish with extra brightness and optional crunch for added texture and freshness
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vegetable Variations: Swap broccoli with broccolini, cauliflower, or Brussels sprouts for a different roasted flavor and texture. You’ll love our Longhorn Crispy Brussels Sprouts recipe.
- Seasoning Boost: Add Homemade Italian Seasoning for extra herb-forward depth.
- Fresh Herb Finish: Top with parsley or basil after roasting for brightness and freshness.
- Gourmet Twist: Drizzle with Homemade Pesto Genovese for a rich, elevated finish.
How to Make Parmesan Roasted Broccoli
This dish requires simple preparation and a short roasting time, making it a quick and easy side for any meal. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a large bowl, toss the broccoli florets and sliced stems with half of the extra-virgin olive oil.
- Spread the broccoli evenly on a baking sheet in a single layer—Roast in the preheated oven.
- In a small bowl, whisk together the fresh lemon juice, lemon zest, and minced shallot. Whisk in the extra-virgin olive oil until well combined.
- Once the broccoli is roasted, transfer it to a serving platter. Drizzle the lemon vinaigrette over the roasted broccoli. Gently toss to combine. Sprinkle freshly grated Parmigiano-Reggiano cheese over the broccoli as a topping. Garnish and toasted pine nuts, if desired.
Parmesan Roasted Broccoli FAQs
Ensure the broccoli is well-coated in olive oil, and don’t overcook it. Consider adding a bit more oil when reheating.
Fresh broccoli is recommended for better texture, but you can use frozen broccoli with adjustments to cooking time.
Yes, you can make the vinaigrette in advance and store it in the refrigerator. Shake or whisk before using.
Store in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the oven for crispiness, microwave for convenience, or stovetop for control. Avoid overcooking, and consider adding fresh lemon juice or toppings after reheating for the best taste and texture.
Serving Suggestions
This great recipe is a taste of home for me, and it’s one of those popular Italian side dishes that I never get sick of eating. Serve this with our Baked Pork Tenderloin, Grilled Shrimp, Porchetta Roast, and Easy Baked Pork Chops Recipe! For dessert, make another crow-favorite: my Peanut Butter Bars (Frosted)!
My Pro Tips
Recipe Tips
- Even Slicing: Slice broccoli crowns into uniform-sized florets for even cooking.
- Proper Roasting Temperature: Preheat the oven to 400°F for optimal roasting.
- Generous Olive Oil Coating: Ensure the broccoli is well-coated in olive oil for flavor and to prevent drying.
- Fresh Lemon Vinaigrette: Make the vinaigrette with fresh lemon juice for a zesty kick.
- Immediate Drizzling: Drizzle the lemon vinaigrette immediately after roasting for absorption.
More Veggie Side Dish Recipes
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Roasted Broccoli Recipe (Parmesan and Lemon)
Ingredients
Broccoli:
- 1 large head broccoli, 1 1/2 pounds, cut into 1 1/2-inch florets, stems peeled and sliced 1/4-inch thick
- 2 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon shallot, minced
Topping:
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- Lemon wedges for garnish
- ¼ cup toasted pine nuts, optional
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss the broccoli florets and sliced stems with half of the extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.
- Spread the broccoli evenly on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes. Cook broccoli until it is tender and slightly crispy at the edges.
- While the broccoli is roasting, prepare the vinaigrette. In a small bowl, whisk together the fresh lemon juice, lemon zest, and minced shallot. Whisk in the extra-virgin olive oil until well combined.
- Once the broccoli is roasted, transfer it to a serving platter. Drizzle the lemon vinaigrette over the roasted broccoli. Gently toss to combine.
- Sprinkle freshly grated Parmigiano-Reggiano cheese over the broccoli as a topping. You can add more cheese for garnish and toasted pine nuts if desired.
- Serve the Tuscan Roasted Broccoli warm, garnished with lemon wedges.
Notes
- Even Slicing: Slice broccoli crowns into uniform-sized florets for even cooking.
- Proper Roasting Temperature: Preheat the oven to 400°F for optimal roasting.
- Generous Olive Oil Coating: Ensure the broccoli is well-coated in olive oil for flavor and to prevent drying.
- Fresh Lemon Vinaigrette: Make the vinaigrette with fresh lemon juice for a zesty kick.
- Immediate Drizzling: Drizzle the lemon vinaigrette immediately after roasting for absorption.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What temp should it be roasted and time
Please check the recipe card. It is all there! Enjoy this yummy recipe.
Super easy and also delicious!!!!
Delicious as is. I made per the recipe and loved it. I also did a little Sicilian – ish thing and added some raisins. The contrast of sweet raisins with the tart lemon juice was very good. On my third time making it, I substituted $$$$ pine nuts with chopped toasted walnuts! Excellent nutty flavor with texture.
YUMMMM with the raisins! I love that variation too.
I know- the price of pine nuts these days- yikes! I’ve also done with sliced almonds and it is goooood.
When do you add the garlic?
There isn’t any garlic in this recipe. It is shallot. There was a typo in the top ingredient list that didn’t match the recipe card. It is fixed. Please see the full printable recipe card at the bottom of the post for complete recipe. If you would like to add garlic you can add a little in the dressing- although, I think it is delicious as-is! Enjoy.