Roasted Lemon Parmesan Broccoli

Roasted broccoli tossed in a lemon infused oil with Parmesan cheese, spicy red pepper flakes and toasted almonds.

This is one of the best ways to doctor up broccoli that I know of. Other than smothering it in cheese. And bacon.

Every bite is bursting with fresh lemon. The bright flavor of sunshine dominates followed closely by the salty cheese and the kick of the red pepper.

Roasted broccoli is kind of smoky and earthy with all those lovely charred bits. Hundreds of little nooks and crannies soak up the luscious lemon oil and give the parmesan cheese something to cling to.

Almonds add a welcome crunch but if you chose to skip them they wouldn’t be missed. Not one single bit.

Lemon is the shining star.

Roasted Lemon Parmesan Broccoli

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings

Roasted Lemon Parmesan Broccoli

Roasted broccoli tossed in a lemon infused oil with parmesan cheese, spicy red pepper flakes and toasted almonds.


2-3 tablespoons extra virgin olive oil
8-10 cups broccoli florets
3 big garlic cloves, thinly sliced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes or 1/8 teaspoon ground cayenne, optional
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts or almonds, toasted (crush up the almonds)
1/3 cup freshly grated Parmesan cheese


  1. Preheat the oven to 425 degrees F. Grease a large, rimmed baking (not a heavy-duty one)sheet lightly with oil. In a large mixing bowl toss the florets and garlic with 2-3 tablespoons of oil. Spread out on baking sheet and sprinkle with salt and pepper. Roast until fork tender 25-35 minutes. If they start turning black turn the temperature down to 400 degrees F.
  2. Meanwhile in a small bowl whisk 1 tablespoon olive oil with the lemon zest, juice and red pepper if using.
  3. When broccoli is cooked add it back to the large mixing bowl. Toss with the lemon oil, Parmesan and nuts. Serve immediately.


Adapted from Ina Garten

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  1. Debra Kapellakis says

    We usually steam our broccoli until semi-crunchy, then pour on olive oil, lemon juice, salt and pepper. This sounds and looks much tastier!

  2. says

    I usually just eat my roasted broc plain but I love the lemon and parm and almonds to fancy it up! Definitely a nice change from my usual!

  3. says

    Can I live with you??? OMG I’m always starving after visiting your blog Reeni! I would definitely opt for the pepper flakes. The combo of lemon zest and pepper, fabulous!

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