Crispy parmesan roasted broccoli with lemon
32 min · 7 g protein · 104 cals / serving
Broccoli roasted in a very hot oven until the florets brown and turn nutty, then showered with parmesan for the last few minutes so the cheese melts onto the florets and crisps into lacy golden edges on the tray. Garlic and a squeeze of lemon finish it. The crunchy bits stuck to the tray are the best part.
Ingredients
- 2 large heads (1 1/2 lb) broccoli, cut into florets, stems peeled and sliced
- 2 tsp olive oil
- 1/3 tsp salt
- a few grinds black pepper
- 2 cloves garlic, thinly sliced
- 3 tbsp finely grated grated parmesan
- 1 tsp lemon zest
- 1 tbsp lemon juice
Steps
- Heat the oven to 450°F with a large baking tray inside. Make sure the broccoli is completely dry, then toss it with the olive oil, salt and pepper. Tip it onto the hot tray in one layer, cut sides down where you can, and roast for 12 minutes.
- Turn the pieces, scatter over the garlic and roast for 4 minutes more.
- Take the tray out, push the florets close together and scatter the parmesan evenly over them, letting some fall on the tray between them. Roast for 5–6 minutes, until the cheese has melted and turned golden and lacy at the edges.
- Let the tray sit for 2 minutes so the cheese crisps as it cools, then lift everything off with a thin spatula, crispy bits and all. Grate over the lemon zest, squeeze over the lemon juice and serve at once.
Good to know
Why does mine steam instead of brown?
Wet broccoli, a crowded tray or a cool oven. Dry it well after washing, preheat the tray, and use two trays if the pieces touch. They need space to brown.
Which parmesan crisps best?
Finely grated hard cheese, freshly grated if you can: Parmigiano Reggiano, Grana Padano or pecorino. Lining the tray with baking paper makes the crisp cheese easy to lift off.
Can I use more parmesan?
Doubling it gives a thicker cheesy crust and a saltier side, at about 62 instead of 69.
Alternative
Per
- Calories
- 75
- Protein
- (24%)
- 5 g
- Fat
- (36%)
- 3 g
- Carbohydrates
- (40%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 242 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 417 kcal goes into the pot and 755 g of ingredients comes out as about 560 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.