Could roasted lemon parmesan broccoli be the best broccoli side dish there is? It is very possible. And I'm willing to say yes. The texture and flavour of roasted broccoli are something enjoyable and unexpected.
Some friends and family members may turn up their noses when you say you're having broccoli with dinner. But, when you serve them this, they will change their tune. If they don't, you can always get new friends and family. Alright, let's get cooking!
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Why Roasting Transforms Broccoli
If you've spent your whole life eating steamed or boiled broccoli, I understand why you might not be excited about it. Steaming is fine, but it doesn't really do anything to develop flavour. It just makes broccoli softer and a bit greener.
Roasting, on the other hand, completely changes the game. When broccoli hits a hot oven, the high heat causes the natural sugars in the florets to caramelize, turning what was once a mild-tasting vegetable into something nutty, sweet, and deeply savoury. The edges get crispy while the centres stay tender, and those little charred bits on the tips? That's where the magic lives.
What's happening is something chefs call the Maillard reaction -- it's the same process that gives a steak its crust or bread its golden colour. Essentially, the heat causes sugars and proteins to react and create hundreds of new flavour compounds that didn't exist before.
You don't need to remember the science, but you should know that this is why roasted broccoli tastes nothing like the boiled stuff you had as a kid. It's also why I keep my oven at 400 degrees for this recipe. You need that intensity to get proper browning without turning the broccoli to mush.
How To Make Roasted Lemon Parmesan Broccoli
Usually, at this point in the post, I would list all the ingredients in the recipe but do I really need to? I mean, it's all kind of there in the name. The only additional ingredients are olive oil, crushed red pepper flakes and salt. So, that's it.
Now, the first step to making this dish is optional. You don't have to do it. It will just speed up the roasting time. The benefit of not doing it is that the finished broccoli will be crisper. So, do you want a quicker cooking time or more crispy broccoli? That is a decision you'll have to make for yourself. And this first step I'm talking about is, of course, blanching.
How to cut broccoli
First things first, you need to cut the broccoli into florets. Cut the bottom inch or two off the stem and discard it. You don't need it. Now, cut the broccoli from the bottom up. Cut the stem, not through the florets. This will keep most of the broccoli intact and will make less of a mess than if you cut it from the top down. In total, you want between four and five cups of broccoli.
A quick word on picking broccoli at the store: you want heads that are tight, compact, and uniformly dark green. Avoid any that have yellow spots or flowers starting to open -- that means the broccoli is past its prime and will taste more bitter and less sweet when roasted.
The stems should feel firm, not rubbery or bendy. Good broccoli should feel heavy for its size, which tells you it still has plenty of moisture inside. I also prefer broccoli with thinner stems because the florets tend to be more tender and roast more evenly.
How to blanch broccoli
Before you start cutting the broccoli, fill a large pot with water. Add a teaspoon of salt and bring it to a boil on high heat. Also, get a medium or large mixing bowl, and add some ice and water to it.
Put the cut broccoli in the boiling water for one minute. Drain the broccoli and immediately add it to the ice water. Gently stir the broccoli until it has completely cooled. Next, drain the broccoli again. This time, drain as much water off of it as possible.
Then pat it dry with a clean kitchen towel or a paper towel. The more dry the broccoli, the more roasted it will be. Blanching has the added effect of helping to keep the broccoli bright green rather than turning brown in the oven.
Seasoning the broccoli
The broccoli is cut, blanched, and dried. Now it's time to season and roast it. To make the seasoning grab another mixing bowl and put in it the crushed red pepper flakes, olive oil, and salt. Put the broccoli in the bowl and stir to coat it.
Next, zest the lemon into the bowl and grate the parmesan in as well. Mix the broccoli really well. Rather than doing this the way that I did, which was kind of dumb, you can zest the lemon and grate the parmesan into the oil, mix it up, then toss in the broccoli. I'm not sure why I did it the way I did.
Also, if you choose not to blanch the broccoli, don't add the parmesan until the broccoli is almost cooked, or it will burn.
How to roast broccoli
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and spread the seasoned broccoli out onto the sheet pan in a single layer. Put the broccoli in the oven on the middle rack for 15 minutes.
Then, take the broccoli out of the oven, flip the pieces, and put it back in the oven for another 12 to 15 minutes or until the broccoli is golden brown. If you didn't blanch the broccoli, roast it for 22 minutes, flip and roast it for another 18 to 22 minutes, adding the parmesan 10 minutes after flipping it.
When the broccoli comes out of the oven, finish it with a little more parmesan cheese and a squeeze of fresh lemon juice. Then, you can eat it as is for a snack, serve it as a side dish, or put it in a salad.
One thing I'll stress: don't overcrowd the baking sheet. If the florets are piled on top of each other, they'll steam instead of roast, and you won't get that beautiful browning. Use two sheet pans if you need to. It's a small extra step that makes a big difference.
Also, don't be afraid to let the edges get a bit dark. That's not burning -- that's flavour. The slightly charred tips of the florets are honestly my favourite part. They get almost chip-like in texture, and they're addictive.
Storage, Reheating, and Serving Ideas
Roasted broccoli is best eaten fresh from the oven, but life doesn't always work that way. If you have leftovers, store them in an airtight container in the fridge for up to three days.
To reheat, spread the broccoli on a baking sheet and pop it back in the oven at 375 degrees for about five to seven minutes. The microwave will work in a pinch, but it will make the broccoli soft and you'll lose that crispy texture that makes it so good. If you can, always go with the oven for reheating roasted vegetables.
As for serving, this broccoli is versatile enough to go way beyond a simple side dish. I love tossing it into a grain bowl with some rice, a protein, and a drizzle of tahini. It's also fantastic chopped up and stirred into pasta -- it adds a roasted depth that steamed broccoli just can't deliver.
You can pile it on top of a flatbread with some ricotta and a drizzle of hot honey, or toss it into a steak salad for some crunch. And if you're serving it alongside a main course, it pairs well with just about anything: chicken, fish, steak, pork chops -- you name it. It also goes beautifully next to my Perfect Roasted Carrots if you want a colourful roasted vegetable spread on the table.
Wrap Up
It is no secret that I love roasted vegetables, but roasted broccoli has to be one of my absolute favourites. It always reminds me of my first job working in a Chinese Restaurant. Not because that restaurant served roasted broccoli, but because when broccoli was stir-fried in those super hot commercial woks, it took on that same roasted flavour.
If you've never had roasted broccoli, you are missing something special from your life. You don't even need to add the lemon and parmesan to enjoy it. It will be delicious no matter what. If you're looking for another great way to use broccoli, try my Broccoli Parmesan Rice Side Dish or pair this with Pasta Con Broccoli for a broccoli-lover's dream meal.
If roasted broccoli becomes a regular in your kitchen, let me know in the comments. And if you've got a favourite way to season it, I want to hear about it!
Recipe
Equipment
- 2 mixing bowls
- 1 cutting board
- Measuring Spoons
- 1 Large Pot
- 1 Colander
- 1 sheet pan
- parchment paper
- 1 clean kitchen towel
- 1 spoon
- 1 spatula
Ingredients
- 4 - 5 cups broccoli florets
- 2 tablespoon olive oil
- 1 pinch crushed red pepper flakes
- 1 ½ teaspoon salt split
- ¼ cup grated parmesan split
- 1 tablespoon lemon zest
- ½ lemon, juiced
Instructions
- Heat your oven to 400°f.
- Cut the stem off the broccoli and discard. Next, cut the broccoli into florets.
- Fill a large pot with water and 1 teaspoon of salt. Bring to a boil. Fill one medium mixing bowl with ice water.
- Put the broccoli florets in the boiling water for 1 minute, then drain and put in the ice water. Stir until cooled. Drain well and pat dry with a clean kitchen towel.
- In another mixing bowl, combine the olive oil, ½ teaspoon of salt, crushed red pepper flakes, lemon zest, and 2 tablespoon of parmesan cheese. Mix. Add the broccoli and stir to coat.
- Line a sheet pan with parchment paper and spread the broccoli out onto it in a single layer. Put the broccoli in the oven on the middle rack and roast for 15 minutes.
- Remove the pan from the oven, flip the broccoli pieces, and roast for an additional 12 to 15 minutes or until the broccoli is golden brown. Then, remove the broccoli from the oven.
- While still hot, season the broccoli with lemon juice and the remaining 2 tablespoon of parmesan. Serve.
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