Growing up we never ate roasted broccoli. Sure, we had steamed broccoli, aka the worst way to eat broccoli in the entire world. Hey, can we possibly cook this broccoli in the blandest way possible? Yeah! Let’s steam it.
Roasted broccoli with lemon, sliced almonds, and parmesan cheese is a crispy, citrusy, savory broccoli recipe. Broccoli transforms to gold (no pun intended) when you roast it in the oven. There is nothing better than crispy cooked parmesan cheese and fresh lemon juice. It will fill your kitchen with the smell of euphoria and adds a fresh spin on traditional roasted broccoli.
Seasoning (Marinating) Broccoli
Combine broccoli florets, olive oil, parmesan cheese, sliced almonds, garlic, the juice from an entire lemon, salt, and pepper in a bowl. Toss until evenly broccoli is evenly coated and bake on a greased baking sheet.
If you have time, let the broccoli soak in the flavors before roasting. This is not critical, but if you let the broccoli sit in the oil, garlic, and lemon for 45 minutes it will allow the flavors to soak in a little more.
A Tip on Lemon Juice
A tip on squeezing juice from lemons. I use a handheld citrus squeezer in 99% of my recipes. You can extract ALL the juices out of a lemon or lime when you use one. A lot more juice than just squeezing with your hands. Unless you’re Thor, I would snag one.
My roasted broccoli has a nice lemon kick you may not be able to replicate unless you extract enough juice out of your lemons.
How Long to Roast Broccoli
20 minutes at 425 °F with the oven rack in the middle position is the sweet spot for tender and slightly crispy broccoli. If you want more crispy, I’d shoot for 25 minutes.
Lemon and parmesan broccoli goes a step above boring broccoli and is worthy of any fancy dinner or special occasion.
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- Orange cauliflower
Roasted broccoli with lemon, almonds, and parmesan cheese is baked in the oven with olive oil, parmesan cheese, garlic, fresh lemon juice, salt, and pepper.
- 1 1/2 pounds broccoli, cut into florets
- 1/4 cup parmesan cheese
- 1/4 cup thinly sliced almonds
- 1 lemon, juice squeezed
- 3 tablespoons olive oil
- 1–2 garlic cloves, minced
- salt and pepper to taste
- Preheat oven to 425 °F.
- Combine all ingredients in a large bowl and toss until broccoli is fully coated. Let sit/soak for 45 minutes if you have time to spare, if not, you can bake right away.
- Transfer to a greased baking sheet and evenly distribute. Bake for 20 min until golden and crisped. Bake for 25 minutes if you prefer crispier broccoli.
I use a handheld citrus squeezer in 99% of my recipes. You can extract all the juices out of a lemon when using one.
- Serving Size: 1 cup of broccoli
- Calories: 143
- Sugar: 3.7g
- Sodium: 269mg
- Fat: 6.3g
- Saturated Fat: 2g
- Carbohydrates: 15.3g
- Fiber: 5.9g
- Protein: 10.4g
- Cholesterol: 7mg
Keywords: roasted broccoli