Roast Broccoli with Lemon Garlic Parmesan

Roasted broccoli is one of the best ways to eat broccoli. When roasted they come out crisp on the edges, tender inside, and oh so delicious. It is hard not to eat them all straight off the sheet pan, but they’re fabulous in bowls, side to other proteins and snack directly off the sheet pan.

How to Roast Broccoli

Making perfect roasted broccoli is easy to make! Here’s what you need to do:

1. First, preheat the oven to 400°F, line a baking sheet with parchment paper.
2. While the oven preheats, chop the broccoli head into even sized florets. Lay them on the baking sheet in a single layer.
3. Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 20 minutes, until the florets are browned and crisp around the edges.
4. Once done with the inital roasting sprinkle lemon parmesan and roast further for a few more minutes until the cheese has melted and turned slightly golden.

That’s it! Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of freshly cracked black pepper or red pepper flakes. Serve warm, and enjoy!

My Best Tips

• Season well: there are very few ingredients in this recipe so the simple seasoning like salt, pepper, lemon zest become very important, so season well. 
• Even sized florets: Similar-sized pieces will cook at the same time, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender, a little extra crisping is fine.
• Spacing: Make sure to spread your florets in an even layer with a little space between each one. If the florets are too close together, they steam instead of getting crisp the oven.
• Don’t toss the stalk: Food prices are skyrocketing like crazy, use nervy bit possible. Chop the stalks and roast it right along with the florets, or save it to make veg stock or shred to add to salads.