This recipe for Roasted Broccoli is sure to become a staple side dish at your house! Fresh broccoli is roasted until crispy and nutty then finished with Parmesan and fresh lemon for spectacular results with minimal effort.
Why Roasted Broccoli is Best
Making broccoli in the oven is simply the best way to enjoy this vegetable!
The process for baking broccoli is simple. In fact, it is almost as effortless as steaming a bag of frozen broccoli. But the results are spectacular!
When prepared in the oven, broccoli becomes tender on the inside with crispy, crunchy edges.
But the real magic is in the flavor of roasted broccoli.
When broccoli is baked it takes on a nutty flavor and is delicious all on its own. But when you finish Roasted Broccoli with freshly grated Parmesan and fresh lemon juice--WOW!! Absolutely incredible.
How To Roast Broccoli
Step One: Prepare Fresh Broccoli
- Cut off the large stalk of the fresh broccoli. Pro-tip: Shred the stalk to use in salads or Veggie Eggrolls instead of tossing the stalks in the trash!
- Cut the broccoli into small florets--about 1-2 inches each.
Step Two: Season Broccoli
- Place broccoli on a large rimmed cutting sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Toss to evenly coat broccoli and then spread evenly out on the baking sheet. Be sure to spread out evenly giving the broccoli room to roast. If the pan is crowded the broccoli will only steam and not get caramelized.
Step Three: Roast Broccoli
- Place the seasoned broccoli into the oven and roast, turning halfway through the baking time.
- Once broccoli florets have browned, and stalks are tender, remove from oven.
Step Four: Flavor Broccoli
- Once the broccoli has been removed from the oven, immediately grate fresh Parmesan cheese generously over roasted broccoli.
- Squeeze with fresh lemon juice to brighten the flavors even more.
Storage & Reheating Instructions
Roasted broccoli is best enjoyed immediately. However, if you have leftovers, allow them to cool slightly and then place the broccoli into an airtight container. Store in the refrigerator for up to 3 days.
To reheat leftover roasted broccoli, I suggest spreading it out on a sheet pan and broiling for 2-3 minutes until warmed through. If you try to heat baked broccoli in the microwave, it will become soggy.
No! In order to achieve the desired texture and flavor, roasted broccoli only works with FRESH broccoli, not frozen broccoli.
If you purchase heads of broccoli from your produce section, they will need to be cleaned well. Place the broccoli into a large container or clean sink and cover with water and let soak for 5 minutes. Drain the water off the broccoli, place the broccoli into a colander, and then rinse the broccoli well under running cold water. Pat dry with a clean kitchen towel or paper towels.
Yes! You can use a bag of fresh, pre-cut broccoli florets from your produce section.
While the parmesan cheese enhances the nuttiness of the roasted broccoli, it is not necessary. Feel free to omit parmesan for a vegan-friendly and/or dairy-free side dish.
Not at all. I love the acidity and freshness that the lemon juice adds to the broccoli, but you can feel free to omit it. If you do opt to use lemon juice, be sure it is the juice from a FRESH lemon. Do NOT use jarred lemon juice, as the flavor is not the same.
More Vegetable Side Dishes
- Roasted Brussels Sprouts
- Orange Glazed Carrots
- Green Beans Almondine
- Instant Pot Green Beans
- Broccoli Salad
If you love this Oven Roasted Broccoli, be sure to leave a review and comment below!
- 1 head broccoli trimmed into 1 inch florets
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- freshly cracked black pepper to taste
- ¼ cup parmesan Cheese freshly grated
- ½ tablespoon lemon juice fresh
- Preheat the oven to 425 degrees F.
- Wash and dry the broccoli well and then trim the broccoli into 1 to 2-inch florets, removing most of the stalk.
- Place the florets onto a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat and then spread the broccoli out evenly on the pan--leaving room around each floret so broccoli can roast, not steam.
- Roast for 20 minutes and then flip broccoli and roast for another 10-15 minutes or until broccoli is browned and tender.
- Finish by topping broccoli with freshly grated parmesan and fresh lemon juice.