Roasted Broccoli with Lemon Parmesan
Crisp-tender roasted broccoli tossed with bright lemon, savory Parmesan, and fragrant garlic. A simple yet elegant side dish.
35 mins
6 servings
Ingredients
- 4 ¼ pounds Broccoli
- 4 ¼ cloves of Garlic
- 2 teaspoons Lemon (Zest)
- ¼ cup + 2 tablespoons Parmesan Cheese
- 2 teaspoons Kosher Salt
- 2 tablespoons Lemon (Juice)
- 2 teaspoons Black Pepper
- ¼ cup + 2 tablespoons Extra-Virgin Olive Oil
Directions
- Preheat the oven to 400°F/200°C.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets after trimming.
- Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with ¼ cup + 2 tablespoons olive oil. Sprinkle with the salt and pepper.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
