Lemon Parmesan Roasted Broccoli

broccoli on a baking dish with lemon wedges and parmesan

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4.62 from 94 votes

The flavors of lemon and Parmesan brighten up this healthy roasted broccoli for an easy side dish.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

24 ounces broccoli florets (1½ pounds)
2-3 tablespoons olive oil
2 cloves garlic minced
½ cup freshly grated Parmesan cheese divided
2 tablespoons lemon juice (from 1 lemon)
2 whole lemons cut into wedges

Instructions

Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside for now.
In a large bowl, combine the broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the Parmesan cheese. Toss to combine all the flavors.
24 ounces broccoli florets, 2-3 tablespoons olive oil, 2 cloves garlic, ½ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice
Arrange the broccoli in a single layer on the prepared baking sheet and place the lemon wedges around as you see fit.
2 whole lemons
Bake for 12-14 minutes, or until tender
Remove from oven and sprinkle with the rest of the Parmesan. Squeeze lemon wedges over broccoli if desired.

Video

Notes

If using frozen broccoli florets, separate the florets as much as possible before tossing in oil and bake at 450°F instead of 425°F.
In place of fresh garlic, you can use ½ teaspoon of garlic powder.

Storage: Store lemon Parmesan roasted broccoli in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition