How do I avoid the broccoli from drying in the oven?

Ensure the broccoli is well-coated in olive oil, and don't overcook it. Consider adding a bit more oil when reheating.

Can I use frozen broccoli for this recipe?

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.

Units Scale

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:

Topping:

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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.