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cover photo tuscan roasted broccoli.

Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)

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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, with the optional addition of pine nuts for extra texture and flavor. It’s an easy recipe you’ll love!


Units Scale


  • 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


  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon shallot, minced


  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • Lemon wedges for garnish
  • 1/4 cup toasted pine nuts, optional


  1. Preheat your oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Once the broccoli is roasted, transfer it to a serving platter. Drizzle the lemon vinaigrette over the roasted broccoli. Gently toss to combine.
  6. 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.
  7. Serve the Tuscan Roasted Broccoli warm, garnished with lemon wedges.