Easy, healthy, bright and delicious, this recipe for Lemon Parmesan Roasted Broccoli is an amazing healthy veggie side dish. Veggie side dish recipes aren't something we all have to suffer through. This recipe is super simple and goes great with tons of dinner recipes! Learn how to make lemon parmesan roasted broccoli with this super easy and great recipe!
What is Lemon Parmesan Roasted Broccoli?
There are, like, a million ways to cook broccoli, most of them bland. This is definitely not one of those. In just a few, quick easy steps, you'll have a simple, every night of the week veggie side dish that is totally full of flavor. Heck, even my four-year-old likes it. Broccoli. Did I just cook a side dish or conduct a miracle? Parenting win, ya'll!
Why I love Lemon Parmesan Roasted Broccoli
Listen, I know I need to eat veggies. And while I'm not a child, I'm not super great at making them tasty while keeping them healthy. Douse them in bacon or bury them in cheese? That I've got down, pat. But, like most everyone, there comes a day when I can't eat like a teenager anymore. So, I need to eat veggies, and it needs to not be a laborious thing.
That's where Lemon Parmesan Roasted Broccoli comes in. The zest keeps the taste light while the garlic and parm adds one of my favorite savory flavor combos. Plus, it's just throw it in the oven, take it out, season it lightly and put it on a plate. It's so simple!
Lemon Parmesan Roasted Broccoli Tips and Tricks
- The main key here is to try your best to cut your broccoli into as equally sized florets as possible. I cut them straight off the stem, then half the larger pieces for maximum roasting surface area. Small florets are kept whole for uniformity. You don't want some to burn while other undercook.
- Freshly grated parm works best here. I very rarely use the canned powder parmesan. I don't know what's going on there, it can rarely be trusted. The freshly shaved stuff over a microplane grater (affiliate) simply tastes better, too. Stick to the good stuff.
- Serving each bit with a lemon wedge is my favorite way to go here. It gives you two things. First, each eater can control how much lemon they want. Secondly, the burst of color simply draws the eye a bit on the plate too. Hey, I can be artsy!
Let's make Lemon Parmesan Roasted Broccoli
Preheat oven to 425°.
Cut broccoli fresh from steam into florets of equal size. I cut my larger ones in half down the middle, and keep the smaller ones whole. You want to keep them the same size for the sake of consistent cooking. Scatter broccoli and sliced garlic cloves on baking sheet. Season with salt and pepper and drizzle with olive oil. Mix together on pan and place in center of oven.
Roast broccoli for 15-18 minutes, just until they are easily fork tender. Remove from oven and zest lemon over, then grate parmesan cheese lightly over. Place and plate and grate with a touch more parmesan. Serve with a lemon wedge so that each person can squeeze their desired amount of lemon over.
What to serve with Lemon Parmesan Roasted Broccoli
This really goes great with just about any protein. Chicken, beef, fish, you name it, this is the perfect side dish for just about anything. Maybe add some rice on the side as well for a fully rounded plate.
Lemon Parmesan Roasted Broccoli
- Total Time: 23 minutes
- Yield: 4 people 1x
Description
Easy, healthy, bright and delicious, this recipe for Lemon Parmesan Roasted is an amazing healthy veggie side dish. Veggie side dish recipes aren't something we all have to suffer through with delicous Lemon Parmesan Roasted Broccoli
Ingredients
- 1 broccoli head (large)
- 2 cloves garlic (thily sliced)
- 1 lemon (for juice and zest)
- kosher salt (to taste)
- freshly ground black pepper (taste)
- 2 tbsp olive oil (extra virgin preferred)
- ¼ cup parmesan cheese (freshly grated)
Instructions
- Preheat oven to 425°.
- Cut broccoli fresh from steam into florets of equal size. Scatter broccoli and sliced garlic cloves on baking sheet. Season with salt and pepper and drizzle with olive oil. Mix together on pan and place in center of oven. Roast broccoli for 15-18 minutes, just until they are easily fork tender.
- Remove from oven and zest lemon over, then grate parmesan cheese lightly over. Plate and grate with a touch more parmesan. Serve with a lemon wedge so that each person can squeeze their desired amount of lemon over.
Notes
- The main key here is to try your best to cut your broccoli into as equally sized florets as possible. I cut them straight off the stem, then half them for maximum roasting surface area. Small florets are kept whole for uniformity. You don't want some to burn while other undercook.
- Freshly grated parm works best here. I very rarely use the canned powder parmesan. I don't know what's going on there. The freshly shaved stuff over a microplane grater (affiliate) simply tastes better, too. Stick to the good stuff.
- Serving each bit with a lemon wedge is my favorite way to go here. It gives you two things. First, each eater can control how much lemon they want. Secondly, the burst of color simply draws the eye a bit on the plate too. Hey, I can be artsy!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 62
- Sugar: 1g
- Sodium: 674mg
- Fat: 5g
- Saturated Fat: 0
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 4mg
Keywords: Roasted Veggie, Healthy Side Dish, Family Dinner