Roasted Lemon Parmesan Broccoli


  • 2-3 tablespoons extra virgin olive oil
  • 8-10 cups broccoli florets
  • 3 big garlic cloves, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes or 1/8 teaspoon ground cayenne, optional
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts or almonds, toasted (crush up the almonds)
  • 1/3 cup freshly grated Parmesan chees

  1. Preheat the oven to 425 degrees F. Grease a large, rimmed baking (not a heavy-duty one)sheet lightly with oil. In a large mixing bowl toss the florets and garlic with 2-3 tablespoons of oil. Spread out on baking sheet and sprinkle with salt and pepper. Roast until fork tender 25-35 minutes. If they start turning black turn the temperature down to 400 degrees F.
  2. Meanwhile in a small bowl whisk 1 tablespoon olive oil with the lemon zest, juice and red pepper if using.
  3. When broccoli is cooked add it back to the large mixing bowl. Toss with the lemon oil, Parmesan and nuts. Serve immediately.

Leave a Reply