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Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)– combines the earthy flavor of roasted broccoli with the brightness of lemon vinaigrette and the richness of Parmesan cheese. It’s an easy recipe you’ll love- even picky eaters will eat this broccoli!
Serve with salmon steak, pork chops, or baked chicken thighs.
Best Roasted Broccoli Recipe
Fresh broccoli 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.
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.
You’ll also love Shrimp and Broccoli Pasta and Orecchiette with Sausage and Broccoli.
Table of Contents
Simple Ingredients
This will be your new favorite way to serve broccoli! It is a simple recipe with a handful of basic ingredients, you can make the most flavorful Tuscan broccoli recipe quickly!
- Broccoli Florets: A large head of broccoli cut into florets with stems peeled and sliced.
- Extra-virgin Olive Oil: Used for roasting the broccoli and adding a rich flavor.
- Kosher Salt: Enhances the taste of the broccoli during roasting.
- Freshly Ground Black Pepper: Adds a touch of spice and depth to the dish.
- Vinaigrette:
- Fresh Lemon Juice and Lemon Zest: Provides a zesty and refreshing flavor.
- Minced Shallot: Adds a mild onion flavor.
- Topping:
- Freshly Grated Parmigiano-Reggiano Cheese: Adds a nutty and salty flavor, enhancing the roasted broccoli.
- Optional: Pine Nuts for Garnish: Adds a crunchy texture and a subtle nutty taste to the dish.
- Lemon Wedges for Garnish: Enhances presentation and provides a citrusy element.
See the recipe card for quantities.
How to Make Tuscan Roasted Broccoli (photos and instructions)
It requires simple preparation and a short roasting time, making it a quick and easy dinner side dish for any meal.
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.
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.
This parmesan roasted broccoli is great for various occasions, from family dinners to gatherings, and it’s a hit with adults and kids.
Substitutions
- Broccoli: Substitute broccoli with cauliflower for a similar roasted vegetable dish.
- Extra-virgin Olive Oil: Use avocado oil, grapeseed oil, or melted butter as alternatives to extra-virgin olive oil.
- Minced Shallot: Use finely chopped red onion or green onions as a shallot substitute.
- Parmigiano-Reggiano Cheese: Pecorino Romano, Asiago, or Grana Padano are good alternatives to Parmesan.
- Optional: Pine Nuts for Garnish: Replace pine nuts with chopped almonds, walnuts, or pecans for a different nutty flavor.
Variations
- Garlic Lovers’ Delight: Increase the amount of minced garlic in the vinaigrette for an extra boost of garlic flavor.
- Spicy Kick: Add a pinch of smoked paprika, red pepper flakes, or chili flakes to the broccoli before roasting for a hint of spice.
- Herb Infusion: Mix in chopped fresh herbs such as thyme, rosemary, or oregano with the broccoli before roasting for added herbaceous notes.
- Crunchy Texture: Besides Parmesan, sprinkle toasted breadcrumbs or crushed nuts over the roasted broccoli for an extra layer of crunch.
Storage and Reheating
Store Roasted Broccoli 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.
Top tips for the best results
- 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.
- Balanced Seasoning: Season with kosher salt and freshly ground black pepper for a well-balanced taste.
- Fresh Lemon Vinaigrette: Make the vinaigrette with fresh lemon juice for a zesty kick.
- Timing Matters: Roast until broccoli is tender with crispy edges, usually around 25-30 minutes.
- Immediate Drizzling: Drizzle the lemon vinaigrette immediately after roasting for absorption.
- Freshly Grated Parmesan: Use freshly grated Parmigiano-Reggiano cheese for the best flavor.
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.
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Serving Suggestions
These are my favorite dishes to serve with this roasted broccoli recipe:
Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)
Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)– combines the earthy flavor of roasted broccoli with the brightness of lemon vinaigrette and the richness of Parmesan cheese, with the optional addition of pine nuts for extra texture and flavor. It’s an easy recipe you’ll love!
Ingredients
Broccoli:
- 1 large head of 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:
- 1/4 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon shallot, minced
Topping:
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Lemon wedges for garnish
- 1/4 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.
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.