Parmesan Roasted Broccoli

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This recipe for Parmesan Roasted Broccoli comes out tender and crispy every time!

Roasting broccoli adds a layer of flavor taking it from plain to amazing.  This delicious side is healthy but jam-packed with flavor and naturally low-carb!

plated Oven Roasted Lemon Parmesan Broccoli

An Easy Parmesan Broccoli Recipe

We love this and here’s why you’ll love it too!

  • It is super quick and easy to prepare.
  • The parmesan and the process of roasting make this taste like an elegant side dish.
  • It’s budget friendly.
  • The broccoli can be cut and tossed well ahead of time and it can be roasted just before serving.
  • Leftovers are great for snacking on or even added to a casserole or soup.
  • Low in calories, high in fiber and phytonutrients, broccoli is a superfood and it tastes amazing!

ingredients to make Oven Roasted Lemon Parmesan Broccoli

Ingredients

BROCCOLI Fresh, full heads of broccoli (or cauliflower!) are easy to work with. Did you know? The darker green your veggies are, the more nutritious they are!

OIL Just a little good quality olive oil brings this recipe together and helps the ingredients stick to the veggies.

SEASONING A touch of lemon zest combined with minced garlic, salt, & pepper makes roasted broccoli super savory and crunchable.

COATING For an even crispier crunch, add some Panko breadcrumbs to freshly grated Parmesan cheese.

Variations

  • A splash of balsamic vinegar added to the bowl of olive oil, zest, and garlic will add a tangy sweet and smoky flavor.
  • Add bacon bits and/or crushed walnuts to the Parmesan cheese and after they are coated, pop them under the broiler.

pouring oil over broccoli to make Oven Roasted Lemon Parmesan Broccoli

How to Make Parmesan Roasted Broccoli

Parmesan Roasted Broccoli is ready in just a few easy steps!

  1. Prepare, wash, & dry broccoli florets according to recipe.
  2. Whisk oil, garlic, lemon zest, salt, & pepper. Add broccoli, toss to coat.
  3. Roast until just crisp, then toss with Parmesan cheese.

Oven Roasted Lemon Parmesan Broccoli in a bowl with cheese and lemon in the background

Tips for the Best Broccoli

  • Keep the broccoli florets the same size so they will roast at the same rate.
  • Be sure the florets are extra dry so the oil, garlic, and seasoning will coat into all the small areas.
  • Roast at a high temperature to get the best color. Color = flavor!
  • Once the lemon is zested, save the lemon for another use or zest the entire lemon and freeze in an ice cube tray for any time you need a burst of citrusy flavor in a dressing or a sauce!

Best Broccoli Dishes

Did you enjoy this Parmesan Roasted Broccoli? Be sure to leave a rating and a comment below!

Oven Roasted Lemon Parmesan Broccoli in a bowl with cheese and lemon in the background
5 from 6 votes
Review Recipe

Parmesan Roasted Broccoli

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Broccoli is tossed in a lemon-garlic mixture, then sprinkled with Parmesan and roasted until golden!

Ingredients

  • 1 pound broccoli florets washed and well drained
  • 3 tablespoons olive oil
  • 1 clove garlic fresh, minced
  • ½ teaspoon lemon zest optional
  • salt and pepper to taste
  • 1 ounce parmesan cheese fresh, grated

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Instructions

  • Preheat oven to 450°F.
  • Zest lemon. Toss broccoli with olive oil, garlic, lemon zest if using, and salt & pepper ensuring all pieces are well coated. 
  • Line a pan with foil and spray with cooking spray. Spread broccoli evenly over pan and roast about 10 minutes or just until tender crisp.
  • Remove from oven, place in a bowl and immediately toss with parmesan cheese. Serve hot.

Recipe Notes

  • Keep the broccoli florets the same size so they will roast at the same rate.
  • Be sure the florets are extra dry so the oil, garlic, and seasoning will coat into all the small areas. If they're wet they will steam instead of roasting.
  • Roast at a high temperature to get the best caramelization. Color = flavor!
  • Once the lemon is zested, save the lemon for another use or zest the entire lemon and freeze in an ice cube tray for any time you need a burst of citrusy flavor in a dressing or a sauce!

Nutrition Information

Calories: 163, Carbohydrates: 8g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 146mg, Potassium: 367mg, Fiber: 3g, Sugar: 2g, Vitamin A: 770IU, Vitamin C: 101.7mg, Calcium: 132mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Lemon Parmesan Broccoli, Parmesan Roasted Broccoli, Parmesan Roasted Broccoli recipe
Course Side Dish
Cuisine American
Oven Roasted Lemon Parmesan Broccoli with a title
close up of plated Oven Roasted Lemon Parmesan Broccoli with writing
bowl of Oven Roasted Lemon Parmesan Broccoli with a spoon and a title
pouring oil over broccoli and plated Oven Roasted Lemon Parmesan Broccoli with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. I tried this for the first time about a month ago and have made it several times since. My family and I love it! It’s now my favorite way to eat broccoli. Delish!5 stars

  2. All your recipes are amazing however where is the nutrition information?
    I’m watching my carbs. Thanks!

    1. Sorry about that Kim! The recipe card has been updated to include the nutrition information! Enjoy!

  3. I love broccoli and this is a great recipe – Thanks for sharing with us at the #WWDParty!

  4. We love roasted veggies, and your Lemon Parmesan Broccoli looks yummy! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  5. this looks so good. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  6. That looks delicious! I love broccoli and am always looking for new ways to cook it.

    Best wishes,
    Natasha in Oz