The most delicious roasted broccoli with parmesan and lemon. With only a few simple ingredients and 10 minutes of your time you will create the most amazing side dish that your whole family will enjoy.
Lemon zest from one lemonuse an organic or unwaxed variety
Freshly-squeezed lemon juice of 1/2 lemonuse the one you grated the zest from, reserve the other half.
1/2tspsea salt
Instructions
Preheat your oven to 200°C (400°F).
Combine grated parmesan, lemon zest, lemon juice, olive oil, and salt in a large mixing bowl. Stir well to combine.
Combine the broccoli florets with the zesty lemon-parmesan mix, ensuring each piece is thoroughly coated
Arrange broccoli florets on a baking tray lined with baking paper or a silicone sheet. Bake for 15 minutes or until broccoli is slightly browned at the edges.
Sprinkle the reserved parmesan and lemon juice over the roasted broccoli. Toss gently to combine.
Serve and enjoy your flavorful Roasted Lemon Parmesan Broccoli!
Notes
Dry the Broccoli: Ensure the broccoli florets are completely dry before mixing them with the lemon-parmesan mixture. Excess moisture can make the broccoli soggy instead of crispy during roasting.
Uniform Size: Cut the broccoli into similar-sized florets. This ensures even cooking, allowing all pieces to roast evenly.
Proper Mixing: Toss the broccoli thoroughly in the lemon-parmesan mixture. Use your hands or a spatula to ensure each floret is well coated.
Preheated Oven: Make sure your oven is fully preheated before placing the broccoli inside. A hot oven ensures a quick roast, giving the broccoli that desired crispiness while keeping it tender inside.
Avoid Overcrowding: Spread the broccoli out in a single layer on the baking tray. Overcrowding can lead to steaming instead of roasting. If necessary, use two baking trays to maintain a single layer.
Storage: Store any leftover Lemon Parmesan Roasted Broccoli in an airtight container in the refrigerator for up to 2-3 days; reheat briefly in the oven to maintain its crispy texture before serving.