Parmesan Lemon Crispy Broccoli

January 25, 2017

Parmesan Lemon Crispy Broccoli

Let’s talk about broccoli, shall we?
My favorite way to cook it — and the word “favorite” doesn’t do enough justice to this addictive broccoli recipe — came about mostly by accident, also known in my kitchen as “I’m so distracted by Candy Crush I forgot about the broccoli in the oven...”
But to my own surprise they came out halfway charred and very crisp and looked much better than I though. So I took ‘em one step further and I sprinkled them with Parmesan cheese and lemon zest.
One word: uh-mazing.
What started as an accident became an intentional practice, and now it’s my favorite way to make broccoli.
Not only mine, as it’s pretty much the surest guarantee that Nephew and Niece will polish off an entire head of broccoli with dinner.

Parmesan Lemon Crispy Broccoli

Look, I don’t mean to oversell this to you, but this Parmesan Lemon Crispy Broccoli is like 100% addictive, savory, and crunchy.
Every time I make this side dish I end up eating all of it before dinner is even ready. I can’t restrain myself from keeping my hands off.
If you’re kids are picky eaters or your friends are skeptics about broccoli, you have to try this method. It will turn any broccoli hater into a broccoli lover.

Parmesan Lemon Crispy Broccoli

Parmesan Lemon Crispy Broccoli                                                                                                     Print this recipe!

Serves 4 as a side

2 large head of broccoli, cut into bite-size florets
1 teaspoon fine grain salt
¼ teaspoon ground black pepper
¼ teaspoon sweet paprika
3 tablespoons olive oil, divided
4 garlic cloves, skin on smashed with the side of a knife
1 lemon, sliced into wedges
Juice of 1 lemon
4 tablespoons grated Parmesan cheese


Preheat oven to 425°F (220°C) and place a rack in the middle.
Lightly grease a baking sheet and set aside.
In a large bowl combine broccoli florets, salt, pepper, paprika, and 2 tablespoons of olive oil.
Toss to combine.
Spread broccoli on the baking sheet in one layer. Arrange smashed garlic cloves and lemon wedges on the baking sheet.
Roast for 15 minutes.
Remove from the oven, drizzle with lemon juice, sprinkle with the Parmesan cheese, and bake for 3 more minutes.
Remove from the oven, adjust seasoning if needed, and serve!

Nutrition facts

One serving yields 173 calories, 13 grams of fat, 11 grams of carbs, and 7 grams of protein.


  1. Broccoli is by far my favourite vegetable. I usually only boil it plain but this is such a fun way to spruce things up!

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Got my husband on a keto diet and one of his favorites has been broccoli with seasoned breadcrumbs but he can't have it right now! DEFINITELY going to try this. Looks amazing!

  3. Love me some roasted broccoli, I am going to have to try with lemon and parmesan!

  4. Roasted broccoli is one of our absolute favorite sides, but I haven't done it with Parm and lemon yet! I usually just do olive oil, s/p, crushed red pepper, and garlic :) thanks, Mike!

  5. This was great! Crispy and very different for broccoli! My husband, not a huge broccoli fan, really liked it -- had two helpings! But the garlic didn't seem to do much -- I think next time I will chop it up and sprinkle it on ... not sure what the point of it is with this presentation -- leaving it unpeeled and just smashed? I scooped some of the garlic out of the skin and ate it with the broccoli, but that's a little too much trouble. :-) Otherwise, loved it; thanks!

  6. I would suggest 1/2 a lemon at most. A full juicy lemon was waaaaaay too sour here. Might try again with no lemon roasted, and simply sprinkling the parmesan broccoli with lemon rind while cooking.