Lemon Parmesan Roasted Broccoli Recipe for Crispy Flavor

Roasted broccoli turns crisp-tender and irresistible when tossed in a bright, lemony garlic and Parmesan dressing. Serve it straight from the oven or chilled the next day as a flavorful salad—it’s a favorite side for weeknights and dinner guests alike.

If you enjoy roasted cauliflower, try roasted broccoli next. The florets roast beautifully and combine perfectly with a vinaigrette of lemon, garlic, olive oil, Parmesan, and toasted pine nuts for an elevated, simple side dish.

This version is adapted from Ina Garten’s Parmesan Roasted Broccoli (Back to Basics). I’ve made it many times and finally updated the post with photos and clear directions.

Ingredients.

• Broccoli (see recipe for quantity and details)
• Garlic, thinly sliced
• Extra virgin olive oil
• Lemon zest and lemon juice (use organic if possible)
• Pine nuts (or sliced almonds as an alternative)
• Parmesan cheese, grated
• Basil leaves, julienned (optional)

Step by step instructions.

Preheat the oven to 425°F.

Trim the broccoli into 2-inch florets, keeping only about an inch or two of the stalk; reserve large stems for soup or another use. If florets are large, break them into bite-size pieces. Thinly slice the garlic cloves.

On a baking sheet, combine the broccoli and sliced garlic. Drizzle with 5 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.

Roast in the preheated oven for 20–25 minutes, until the florets are crisp-tender and some edges are nicely browned.

While the broccoli roasts, zest and juice the lemon, grate the Parmesan, and toast the pine nuts in a dry skillet over medium heat until golden—watch them closely so they don’t burn. In a small bowl, whisk together 1 1/2 tablespoons olive oil, lemon zest, lemon juice, toasted pine nuts, grated Parmesan, and basil if using.

When the broccoli comes out of the oven, immediately pour the lemon-Parmesan dressing over it and toss to combine. Taste and adjust seasoning with salt, pepper, or a bit more lemon if desired.

The result is bright, nutty, and savory—Parmesan and pine nuts add richness while lemon and garlic lift the flavors. Serve this easy but elegant broccoli dish warm or chilled.

More broccoli recipes.

Recipe.

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