Parmesan Roasted Broccoli
Crisp-edged, deeply browned broccoli with a lacy parmesan crust, garlic and a hit of lemon zest.
Nutrition per serving
1 cup- Net carbs
- 5.3g
- Calories
- 128kcal
- Protein
- 5.7g
- Fat
- 8.9g
- Total carbs
- 8.5 g
- Fiber
- 3.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (toasted almonds): Sliced almonds toast on the pan in place of the parmesan for the same nutty crunch, with lemon juice for brightness.
- Scatter the almonds and garlic over the broccoli for the final 5–7 minutes instead of the parmesan. Watch closely — sliced almonds go from golden to burnt quickly.
- Finish with the lemon zest and juice.
Parmesan cauliflower: The same treatment for cauliflower, which needs longer in the oven but turns deeply golden and sweet.
- Roast the cauliflower for 20–25 minutes before adding the garlic and parmesan, then 5–7 minutes more, until browned and a knife slides easily into the stems.
Bacon & cheddar: Sharp cheddar melted over the roasted florets and crumbled bacon on top — a family-friendly favorite.
- Scatter the garlic and cheddar over the broccoli for the final 3–5 minutes, just until the cheese melts. Top with the bacon and skip the lemon zest.
- Also add
-
1 tsp lemon zestleave out - Also add
Estimated cost $5.86 for 4 servings ($1.46 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with a rack in the middle.
-
Cut the broccoli into bite-size florets with a flat side by halving the larger ones lengthwise through the stem. Peel any thick stem and slice it into ¼-inch (6 mm) coins — it roasts up sweet. If you washed the broccoli, dry it thoroughly.
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On a large rimmed sheet pan, toss the broccoli with the oil, salt, pepper and pepper flakes. Turn the pieces cut side down with space between them.
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Roast 15 minutes, until the undersides are well browned and the tips are starting to char.
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Scatter the garlic and parmesan over the broccoli, toss lightly and roast 5–7 minutes more, until the cheese is melted and golden and the stems are tender when pierced.
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Finish with the lemon zest and serve hot.
Tips for success
-
Bone-dry broccoli is the key to browning. Any water on the florets turns to steam — spin them in a salad spinner or roll them in a towel first. - Garlic and parmesan go on for the last few minutes only; at 425°F (220°C) both scorch and turn bitter if added at the start.
- Serve with lemon garlic roast chicken or steak bites, and fold any leftovers into a frittata.
Nice to have, not needed
- A salad spinner dries washed florets fastest — rolling them in a clean towel works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in a 400°F (200°C) oven or air fryer for 4–5 minutes; the microwave softens it.
Prep tip: Leftovers are good cold, too — chop them into salads or fold them into a frittata.
Refrigerate up to 4 days. Re-crisp in a hot oven or air fryer for 4–5 minutes; the microwave makes it soft.
Variations
3 variations, each with its own ingredients and macrosDairy-free (toasted almonds)
DietSliced almonds toast on the pan in place of the parmesan for the same nutty crunch, with lemon juice for brightness.
- Parmesan → sliced almonds
- + 1 tbsp lemon juice
6 g net · 143 kcal · 4.8 g protein · 11 g fat · ≈$1.36 per serving (+0.7 g net carbs vs the original)
Parmesan cauliflower
SwapThe same treatment for cauliflower, which needs longer in the oven but turns deeply golden and sweet.
- broccoli florets → cauliflower
4.2 g net · 118 kcal · 4.7 g protein · 8.8 g fat · ≈$1.07 per serving (−1.1 g net carbs vs the original)
Bacon & cheddar
FlavorSharp cheddar melted over the roasted florets and crumbled bacon on top — a family-friendly favorite.
- Parmesan → shredded sharp cheddar
- + 4 slices cooked bacon
- no lemon zest
5.7 g net · 204 kcal · 9.9 g protein · 15 g fat · ≈$1.52 per serving (+0.4 g net carbs vs the original)
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