Parmesan Roasted Broccoli

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Parmesan Roasted Broccoli goes beyond basic broccoli, infusing it with a deliciously toasty flavor using the magic of the high heat of the oven. Add a bright punch of lemon juice and a dusting of cheese and you’ll watch this easy side dish disappear fast, with even picky eaters devouring it.

A bowl of parmesan roasted broccoli.

Why You’ll Love This Recipe

  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free, Vegetarian
  • Skill Level: Easy

Roasted parmesan broccoli is such a quick and easy way to get even the most vegetable unfriendly diner to eat their greens! I’ve served this to kids who have refused to eat veggies, and they have cleaned their plates. Parents sing the praises of this simple side dish!

I attribute the success of broccoli parmesan roasted to the Parmesan cheese and zippy lemon – you’ll use both lemon juice and lemon zest for extra flavor – which saves the dish from being bland. And, if you’ve never roasted broccoli you’re in for a treat. The high heat of the oven turns the broccoli nice and crisp, with a slight toastiness you won’t find when you steam it. Here’s why you’ll love this broccoli recipe:

  • Picky-eater friendly. I don’t know about your kids, but it can be tough to get mine excited about eating green vegetables. Not so with parmesan roasted broccoli! The cheese adds just enough
  • Short ingredients list. You’ll need just five simple ingredients to make this easy roasted broccoli recipe! It’s a naturally gluten free veggie side to pair with your meals.
  • A new way to make broccoli. A side dish of broccoli is a go to when I need to make a last-minute green vegetable. Steaming or sauteing broccoli is just fine, but I like mixing it up every so often. Roasted parmesan broccoli makes something old new again and is also very easy to make!
A rimmed baking sheet holds lemon wedges and parmesan roasted broccoli.

What You’ll Need

I’ve outlined what you’ll need for this recipe below. Check the recipe card lower down for the full ingredient amounts.

  • Broccoli Florets: Choose firm broccoli without any brown spots.
  • Olive Oil: I like to extra-virgin olive oil in my recipes.
  • Salt and Pepper: I use kosher salt and ground black pepper.
  • Parmesan Cheese: Use fresh Parmesan cheese for this broccoli parmesan roasted recipe. You can grate it yourself or buy a package of grated parmesan from the refrigerated cheese section.
  • Lemon: You’ll need both lemon zest and juice in this recipe.
Labeled ingredients for parmesan roasted broccoli: broccoli, lemon, olive oil, salt and pepper, parmesan.

Can I Use Frozen Broccoli?

You can use frozen broccoli to make parmesan roasted broccoli, although I prefer to use fresh broccoli because it contains less water. But, you can certainly use frozen broccoli if needed. If you roast frozen broccoli, make sure to spread the broccoli out in an even layer on the baking sheet with plenty of room in between each piece so that there is less chance that the broccoli will get soggy in the oven as it cooks. In addition, frozen broccoli may need slightly less time to cook than fresh broccoli because it’s been blanched before being frozen. Note that the texture of roasted, frozen broccoli will not be as crisp as if you used fresh broccoli.

How To Make Parmesan Roasted Broccoli

Here’s a look at how you’ll make this easy side dish. Find the detailed instructions in the recipe card lower down.

  • Prep. Preheat the oven to 450ºF and coat a baking sheet with oil.
  • Season the broccoli. Season the broccoli florets with olive oil and salt and pepper, then toss the broccoli to coat.
  • Add to pan. Spread the broccoli in an even layer on the prepared baking sheet.
  • Roast. Cover the broccoli with foil and roast it for 10 minutes.
  • Add more cheese. Uncover the broccoli and sprinkle it with parmesan cheese.
  • Finish roasting. Return the pan to the oven and roast it for another 10-20 minutes.
  • Add lemon zest and juice. Zest the lemon and squeeze the lemon juice over the broccoli.
  • Finish with cheese. Sprinkle the broccoli with the last of the parmesan.

Tips & Variations

You can roast the broccoli to al dente (my preference) or cook it slightly softer (my family’s preference). Or, you can make it in the air fryer. See a few more tips and suggestions below:

  • Make it soft or firm. If you like your roasted broccoli on the softer side, make sure to cover the pan with foil for the first 10 minutes. This allows it to steam a bit. Then you’ll remove the foil and roast it uncovered for a few minutes to get that lovely toasted flavor. However, if you prefer firmer broccoli, omit the foil altogether.
  • Try other cheese. You can use this basic method with other cheeses. I like to add feta cheese crumbles instead of the Parmesan, or you can try soft goat cheese.
  • Use the air fryer. Try the air fryer to make roasted parmesan broccoli: Prepare the recipe following the instructions, then transfer the broccoli to an air fryer set to 375°F and cook it for about 8-10 minutes, until the broccoli is crisp.
  • Add more lemon. I love lemon and often add the juice of the entire lemon. Or, serve the broccoli with lemon wedges on the side for easy squeezing if you want extra.
  • With protein. To round out this dish a bit more, consider adding a can of drained white beans or chickpeas. The beans will cook along with the broccoli, and you can serve them with a pot of brown rice or quinoa for a vegetarian dinner.
A serving fork mixes a tray of parmesan roasted broccoli.

Proper Storage

  • Fridge – Place cooled leftover parmesan roasted broccoli in an airtight container and store it in the fridge for up to 3 days.
  • Reheat – To reheat it, place it in a microwave-safe dish and heat for about 1 minute or until heated through.
A dish of roasted broccoli with lemon slices.

Make It A Meal

I could eat parmesan roasted broccoli as my main meal, it’s that good! But I mostly serve it as a side dish, and it goes so well with so many dishes from meat to fish and more. Here are some of our favorite ways to enjoy roasted broccoli parmesan:

Lemon wedges are served alongside parmesan roasted broccoli in a bowl.
5 from 1 vote

Parmesan Roasted Broccoli

Parmesan Roasted Broccoli goes beyond basic broccoli, infusing it with smoky-salty flavor, lemon juice, and cheese.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8 servings

Ingredients

  • 6 cups fresh broccoli florets (about 3 heads, a little less than a pound)
  • ½ tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground balck pepper
  • 3 tablespoons grated parmesan cheese, divided
  • 1 lemon

Instructions

  • Preheat the oven to 450ºF. Coat a baking sheet with oil or cooking spray, or line it with parchment paper.
  • In a bowl, drizzle the broccoli florets with olive oil, and sprinkle with salt and pepper. Toss to coat the florets thoroughly with the oil and seasonings.
  • Spread the broccoli in an even layer on the prepared baking sheet. Cover with aluminum foil and roast at 450°F for 10 minutes.
  • Remove the pan from the oven and remove the foil. Sprinkle the broccoli with 2 Tablespoons of parmesan cheese. Return the pan to the oven and roast for another 10-20 minutes, or until the edges are browned and crispy, and it has reached your desired tenderness.
  • Remove the broccoli from the oven, zest the lemon over the top of the broccoli, and sprinkle with the remaining 1 Tablespoon parmesan cheese and the juice from about half of the lemon.
Nutrition Facts
Parmesan Roasted Broccoli
Amount Per Serving (0.75 cup)
Calories 42 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 196mg8%
Potassium 234mg7%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 440IU9%
Vitamin C 68.1mg83%
Calcium 56mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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22 Comments
  1. Beverly Copelan

    I crave this dish often!! Even by itself for a meal- It is also yummy with thinly sliced garlic cloves thrown in while roasting 🙂

  2. Gwen @SimplyHealthyFamily

    Ugh, my first photos are so embarrasing, I even used the flash several times!
    This parmesan broccoli will go perfect with the grilled fish I’m making tonight, I even have all the ingredients on hand! Thanks for sharing!

  3. Yep, your photos now are worlds better than years ago. I think most all food bloggers are the same in that respect. Awful doesn’t even describe my first ones.

  4. This sounds amazing…and easy to do too! I love broccoli (I posted about it today too!)…it’s so great with cheese, and I bet the lemon is a great complement! Thanks for sharing 🙂
    I bet all of your men appreciate the greens (even if it’s a subconscious appreciation!).

    1. Brianne @ Cupcakes & Kale Chips

      Funny that broccoli is on the brain 🙂 I am about to head over and check out your post for today.

  5. That looks so good! Growing up I only ate two veggies – carrots and cucumbers. Turns out my Mom overcooked veggies and that’s why I didn’t like them. I prefer a crisp/tender consistency. The first time I tasted good broccoli I thought “I’ve missed out for so long!”

    1. Brianne @ Cupcakes & Kale Chips

      Haha! Growing up, I only ate corn and candied carrots. I try not to way overcook the veggies, but just make sure they are a bit soft.

  6. bananaoats

    I was reading this in bed this morning as I was waking up. I love your tip, to steam it first! I’ve roasted cauliflower once and found it dry, so I haven’t tried it with broccoli but I think this tip will work perfectly. Thanks!

    1. Brianne @ Cupcakes & Kale Chips

      Let me know how it works out for you! I’ve done cauliflower just in the oven, but did it at super high heat, covered for about 20 minutes (this essentially steams it), then uncovered for, I think another 20-30 minutes, until it was really soft and toasty. I haven’t tried doing this with the broccoli yet, but it will probably work, just put on the cheese after uncovering it.

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