Roasted Broccoli Recipe (Parmesan and Lemon)
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!
Servings: 4 servings
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
Calories: 323kcal | Carbohydrates: 12g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 184mg | Potassium: 544mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 137mg | Calcium: 173mg | Iron: 2mg
