Roasted Lemon and Parmesan Broccoli makes a delicious snack or side dish for any meal. Roasted broccoli takes on a different flavour and texture than steamed broccoli that will surprise and delight your family and friends.
Course Side Dish, Snack
Cuisine Canadian, Italian
Keyword broccoli, parmesan, Roasted Vegetables, Side Dish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Chef Ben Kelly
Equipment
2 mixing bowls
1 cutting board
Measuring Spoons
1 Large Pot
1 Colander
1 sheet pan
parchment paper
1 clean kitchen towel
1 spoon
1 spatula
Ingredients
4 - 5 cupsbroccoli florets
2tbspolive oil
1pinchcrushed red pepper flakes
1 1/2tspsalt split
1/4cupgrated parmesan split
1tbsplemon zest
1/2lemon, juiced
Instructions
Heat your oven to 400°f.
Cut the stem off the broccoli and discard. Next, cut the broccoli into florets.
Fill a large pot with water and 1 tsp of salt. Bring to a boil. Fill one medium mixing bowl with ice water.
Put the broccoli florets in the boiling water for 1 minute, then drain and put in the ice water. Stir until cooled. Drain well and pat dry with a clean kitchen towel.
In another mixing bowl, combine the olive oil, 1/2 tsp of salt, crushed red pepper flakes, lemon zest, and 2 tbsp of parmesan cheese. Mix. Add the broccoli and stir to coat.
Line a sheet pan with parchment paper and spread the broccoli out onto it in a single layer. Put the broccoli in the oven on the middle rack and roast for 15 minutes.
Remove the pan from the oven, flip the broccoli pieces, and roast for an additional 12 to 15 minutes or until the broccoli is golden brown. Then, remove the broccoli from the oven.
While still hot, season the broccoli with lemon juice and the remaining 2 tbsp of parmesan. Serve.