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Introduction
Roasted broccoli has come a long way from being the dreaded vegetable on many dinner plates. This simple yet elevated dish has its roots in the health food movement of the 1970s, when roasting vegetables became popular as a flavorful alternative to boiling or steaming. The addition of lemon and Parmesan is a nod to Italian cuisine, where these ingredients are often paired with vegetables to enhance their natural flavors. Today, this recipe has become a staple in many households, loved for its ability to convert even the staunchest broccoli skeptics. It's a testament to how a few quality ingredients and the right cooking method can transform a humble vegetable into a crave-worthy dish.
Ingredients
• 2 large heads of broccoli (about 2 pounds), cut into florets
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon red pepper flakes (optional)
Step 1:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large mixing bowl, toss broccoli florets with olive oil, salt, pepper, and minced garlic until evenly coated.
Step 3:
Spread the broccoli in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the edges are crispy and slightly charred.
Step 4:
While the broccoli is roasting, zest the lemon and juice it. Grate the Parmigiano-Reggiano cheese if not already done.
Step 5:
Remove the broccoli from the oven and immediately toss with lemon zest, lemon juice, grated Parmigiano-Reggiano, and red pepper flakes (if using) in the large mixing bowl.
Step 6:
Taste and adjust seasoning if needed. Serve hot.
Q: Can I use frozen broccoli for this recipe?
A: Fresh broccoli is recommended for the best texture and flavor. Frozen broccoli tends to release more water and may not crisp up as well.
Q: How can I make this recipe vegan?
A: Omit the Parmigiano-Reggiano cheese or substitute it with a plant-based Parmesan alternative. The dish will still be flavorful with the lemon and garlic.
Q: Can I prepare this dish in advance?
A: You can cut the broccoli and mix the seasonings ahead of time, but for the best texture, roast the broccoli just before serving.
• For best results, use fresh broccoli rather than frozen.
• Parmigiano-Reggiano can be substituted with Grana Padano or a good quality Pecorino Romano for a sharper taste.
• To make this recipe vegan, omit the cheese or use a plant-based Parmesan alternative.
• For a milder garlic flavor, use roasted garlic instead of raw.
• This recipe is naturally gluten-free and low-carb.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve hot as a side dish or as part of a vegetarian main course.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes to restore crispiness.
Start preheating the oven before preparing the broccoli to save time. Zest and juice the lemon while the broccoli is roasting.
- For extra crispy broccoli, make sure the florets are completely dry before tossing with oil
- Don't overcrowd the baking sheet; use two if necessary for even roasting
- Adjust roasting time based on the size of your florets; smaller pieces will cook faster
For a nuttier flavor, add 1/4 cup toasted pine nuts or sliced almonds before serving. For a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. This dish goes well with grilled chicken or fish, or as part of a vegetarian spread.
This dish is best in fall and winter when broccoli is in peak season, but can be enjoyed year-round.
This recipe contains dairy (Parmigiano-Reggiano cheese). It may contain traces of tree nuts if pine nuts or almonds are added as a variation.
