You may have noticed this broccoli served alongside my breaded pork chops. Adam of The Amateur Gourmet calls this recipe for roasted broccoli “The Best Broccoli of Your Life“. I do not disagree. I’ve always loved broccoli, but this is by far my favorite way to eat it. I’ve definitely had a bowl of these little Parmesan-lemon-coated trees and called it dinner.
Roasting vegetables brings out so much flavor and broccoli is no exception. Add to that the sharp, salty flavor of Parmesan cheese and the bright, tartness of lemon and you have a perfect side dish. If you’re on the fence about broccoli, give roasting a try!
4 to 5 pounds broccoli (2 large bunches)
4 garlic cloves, peeled and thinly sliced or finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest and juice of a lemon
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees F. 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. 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 3 tablespoons olive oil (or more if you need). 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 the lemon zest, lemon juice, and Parmesan.
This recipe is easily halved, using 1 bunch of broccoli (as shown in the above pictures).