Lemon Roasted Broccoli with Parmesan Crisps

Lemon Roasted Broccoli with Parmesan Crisps

Charred broccoli florets meet crispy baked Parmesan rounds for a bright, savory side.

Total 40 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Broccoli florets roast until the edges turn deeply browned and crisp, then get tossed with fresh lemon juice and zest for brightness. Separately baked Parmesan crisps add a crunchy, salty contrast that pairs well with the tender-charred vegetable. Serve alongside roasted meats or as a vegetable-forward appetizer.

Ingredients

  • 1 1/2 pounds broccoli, cut into florets
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 cup Parmesan cheese, finely grated
  • 1/4 teaspoon red pepper flakes

Method

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

  2. On one baking sheet, toss the broccoli florets with olive oil, salt, pepper, and minced garlic until evenly coated.

  3. Spread the broccoli in a single layer and roast until the edges are deeply browned and crisp, 18 to 22 minutes, stirring once halfway through.

  4. While the broccoli roasts, drop level tablespoons of grated Parmesan onto the second parchment-lined baking sheet, spacing them 2 inches apart, and flatten each slightly into a round.

  5. Bake the Parmesan rounds until golden and lacy, 5 to 7 minutes.

  6. Let the Parmesan crisps cool on the baking sheet for 2 minutes until firm, then transfer to a plate.

  7. Remove the broccoli from the oven and toss with lemon zest, lemon juice, and red pepper flakes.

  8. Arrange the lemon roasted broccoli on a serving platter and tuck the Parmesan crisps around and over the top. Serve immediately.

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    Lemon Roasted Broccoli with Parmesan Crisps

    Broccoli florets roast until the edges turn deeply browned and crisp, then get tossed with fresh lemon juice and zest for brightness. Separately baked Parmesan crisps add a crunchy, salty contrast that pairs well with the tender-charred vegetable. Serve alongside roasted meats or as a vegetable-forward appetizer.

    40 min 4 servings 210 cal

    Ingredients

    • 1 1/2 pounds broccoli, cut into florets
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3 cloves garlic, minced
    • 1 lemon, zested and juiced
    • 1 cup Parmesan cheese, finely grated
    • 1/4 teaspoon red pepper flakes

    Method

    1. 1

      Preheat the oven to 425°F. Line two baking sheets with parchment paper.

    2. 2

      On one baking sheet, toss the broccoli florets with olive oil, salt, pepper, and minced garlic until evenly coated.

    3. 3

      Spread the broccoli in a single layer and roast until the edges are deeply browned and crisp, 18 to 22 minutes, stirring once halfway through.

    4. 4

      While the broccoli roasts, drop level tablespoons of grated Parmesan onto the second parchment-lined baking sheet, spacing them 2 inches apart, and flatten each slightly into a round.

    5. 5

      Bake the Parmesan rounds until golden and lacy, 5 to 7 minutes.

    6. 6

      Let the Parmesan crisps cool on the baking sheet for 2 minutes until firm, then transfer to a plate.

    7. 7

      Remove the broccoli from the oven and toss with lemon zest, lemon juice, and red pepper flakes.

    8. 8

      Arrange the lemon roasted broccoli on a serving platter and tuck the Parmesan crisps around and over the top. Serve immediately.