Best Roasted Broccoli with Parmesan and Lemon
Perhaps it’s bold of me to call this the Best Roasted Broccoli with Parmesan, since there are an awful lot of broccoli recipes out there. But that’s the word on the street from some of the toughest customers I know: Teenagers. The recipe is from PREP, my cookbook for teens and college students. Above all the recipes in the book, from the crowd pleasing chili to the killer chocolate chip cookies, it’s this broccoli that’s gotten the most hype. Roasted with olive oil and seasonings, and then finished with lemon juice and Parmesan, it’s my favorite way to cook (and eat) broccoli, too.
Broccoli and Nutrition
According to a survey of 5000 Americans last year, broccoli ranked number one for favorite vegetable. That’s good news when you consider how very nutritious it is. One cup of broccoli delivers a hefty dose of vitamins C, A, and K, along with a meaningful amount of folate and even a few grams of fiber and protein, all at just 30 calories. Moreover, broccoli is part of the brassica family of vegetables and is full of phytochemicals with anti-inflammatory upsides.
Can You Use the Broccoli Stems?
Yes! Don’t toss those stems. They are sweet and tasty. That said, they can be a little fibrous on the outside, so use a paring knife or vegetable peeler to quickly remove the skin of the stems before roasting. Any leaves attached to the broccoli are perfectly edible, too, so add them to the sheet pan.
Make A Double Batch of Roasted Broccoli
If your house is anything like mine, this crispy, savory broccoli doesn’t last long on the kitchen counter. You might consider making more than you think you’ll need, since it can quickly get snatched off the sheet pan. Worst case, you’ll have leftovers to eat the next day. You can add roasted broccoli to a salad, dunk it into a favorite dip, chop it up and put it in a taco, or add it to your favorite sub sandwich.
If you like Roasted Broccoli with Parmesan, check out:
Roasted Broccoli with Lemon and Parmesan
- 1 1/2 pounds broccoli
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ lemon
- 2 heaping tablespoons finely grated Parmesan cheese
Preheat oven to 425 degrees F.
Put the broccoli on a cutting board and use a chef’s knife to cut the heads off the stems. Cut the broccoli heads into small florets that are about 1 ½ to 2 inches long and about the same across the top.
Lay the stems on a cutting board and slice off the tough outer skin on all sides. Cut the tender flesh that remains into 2-inch-long pieces.
Pile the broccoli onto a baking sheet. Drizzle the olive oil and sprinkle the salt and pepper over the broccoli. Use your hands to toss everything together and spread it out on the baking sheet.
Put the broccoli in the oven and set a timer for 10 minutes. When the timer rings, pull out the broccoli, give it a good stir, and return it to the oven. Continue to roast the broccoli until tender and lightly browned in places, another 5 to 8 minutes. Remove from oven.
Push the broccoli together on the baking sheet and squeeze enough lemon juice to measure 1 tablespoon. Drizzle it over the broccoli. Scatter on the Parmesan. Stir well.
Serve straight from the baking sheet or transfer to a serving bowl.
Photo credit for roasted broccoli: Alanna Taylor-Tobin.