Lemon Parmesan Roasted Broccoli – Best Supporting Actor (Simple Side Dish)

Like the Oscar acceptance speeches, I am going to keep this one short.  The past few days, I have posted the pot roast and mashed potatoes from my Oscar Night meal for some of my leading men.  I made them happy, but being a good granddaughter, daughter, wife, and mother, I also want to keep them all healthy.  So I knew that I had to work a green vegetable into the meal.  Since they were being my guinea pigs for the other parts of the meal, I figured I would stick with a tried and true recipe.  I’ll call this the Best Supporting Actor of the evening, since it complemented, but didn’t but didn’t stand in the way of the Lead Actor and Actress.  And, for The Bug, it was a scene stealer.  He loves broccoli, and usually eats it like it is candy, especially when it is roasted.  I think it has something to do with my insane cravings for Wendy’s Broccoli Cheese Baked Potatoes and Panera’s Broccoli Cheese Soup when I was pregnant.

The Bug and The Hubby (and most of my family), like their broccoli fairly soft, so you’ll see that I steam it a bit before roasting it.  If you like it a little firmer, you can just skip the steaming part, and maybe just roast it a bit longer.  Mmm, the browned cheese and edges of the broccoli give it a toasty, nutty flavor, and the lemon adds a bit of tang.  It is simple enough veggie side dish to make any day of the week, but special enough for a Sunday dinner.  And it is one of our faves, so I hope you like it too.

This recipe shared with:

Lemon Parmesan Roasted Broccoli


5-6 cups fresh broccoli florets (about 3 heads, a little less than a pound)Lemon Parmesan Roasted Broccoli Prep

1 lemon

1/2 T olive oil

1/2 t salt

freshly ground pepper

3 T parmesan cheese (I like to use a good parmigiano reggiano – ugh!  I sound like the Barefoot Contessa!)


1.  Preheat the oven to 450ºF.  Lemon Parmesan Roasted Broccoli

2.  Steam the broccoli until it is slightly tender.

3.  Zest the lemon and set aside about 1/2 T of the zest.

4.  Toss the broccoli with the juice from the lemon, olive oil, salt, and pepper, and put in a glass or ceramic baking dish that has been sprayed with olive oil or cooking spray.

5.  Sprinkle the parmesan and lemon zest over the broccoli.

6.  Roast in the oven for 15-20 minutes, or until the broccoli is as soft as you like it, and the cheese and edges of the broccoli are browned and crispy.

7.  Enjoy!

Lemon Parmesan Roasted Broccoli Close-Up


8 responses

  1. 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!

    • 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.

  2. 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!”

    • 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.

  3. 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!).

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