Lemon Parmesan Roasted Broccoli
Broccoli florets roasted at high heat until the tips are crisp and charred, then tossed with sharp Parmesan and bright lemon. A fast, crowd-pleasing side for any weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Preheating the pan and drying the florets are what give you crisp, charred edges instead of steamed broccoli. Cut the florets to about the same size so they cook evenly, and do not crowd the pan or they will steam. Leftovers are good cold in salads or folded into scrambled eggs.
Method
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Place a large rimmed baking sheet on the middle rack and heat the oven to 450 F, letting the pan preheat for .
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Dry the broccoli well. Toss with the olive oil, salt and pepper in a large bowl until evenly coated.
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Carefully spread the florets in a single layer on the hot pan, with the cut sides facing down.
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Roast for , until the stems are tender and the edges are deeply browned.
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Sprinkle with the Parmesan and roast for more, until the cheese melts and turns golden.
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Transfer to a serving dish and toss with the lemon zest, lemon juice and red pepper flakes, if using. Serve hot.
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