This roasted broccoli with prosciutto is the kind of dish that feels fancy but takes almost no effort. Roasting transforms the broccoli into crispy, caramelised perfection, while the prosciutto turns irresistibly crunchy. Toss it all with juicy cherry tomatoes, briny capers, and toasted almonds, then finish with a bright squeeze of lemon for a dish that’s bursting with flavour.
So, what makes it so good? It’s all about contrast—crispy meets tender, salty meets fresh, rich meets bright. Every bite is layered with texture and bold, balanced flavours. Best of all, it comes together in just 25 minutes, making it the ultimate easy weeknight meal or a light, satisfying side.
What You’ll Need for this Roasted Broccoli Recipe
This roasted broccoli recipe is all about simple ingredients coming together for maximum flavour.
- Broccoli. Roasting brings out its natural sweetness and makes it deliciously crispy.
- Prosciutto. Thin slices crisp up beautifully in the oven, adding a rich, salty crunch.
- Cherry tomatoes & red onion. A fresh, slightly sweet contrast to the roasted goodness.
- Capers. Just the right amount of briny, salty punch.
- Toasted almonds. For that irresistible crunch. Need a nut-free option? Swap almonds for toasted pumpkin seeds!
- Lemon & olive oil. The easiest way to bring it all together.
Can I use bacon instead of prosciutto?
Absolutely! Cook the bacon separately until crispy, then crumble it over the dish before serving. If you want something closer to prosciutto, try pancetta—just roast it alongside the broccoli for a similar crispy, savoury bite.
How to Make This Roasted Broccoli with Proscuitto Recipe
This roasted broccoli recipe is as easy as it gets—just a few simple steps for big, bold flavours.
- Roast the broccoli & prosciutto. Toss the broccoli with olive oil, garlic, lemon zest, salt, and pepper. Spread it out on a baking sheet with the prosciutto and roast until everything is golden and crisp.
- Mix the salad. While the oven does its thing, toss the cherry tomatoes, red onion, parsley, and capers in a bowl.
- Assemble & serve. Pile the roasted broccoli and crispy prosciutto over the fresh salad. Drizzle with lemon juice and olive oil, then finish with toasted almonds.
Get the exact ingredient quantities in the printable recipe card below!
Why This Roasted Broccoli Recipe is a Must-Try
If you’re looking for a dish that’s easy, flavourful, and endlessly versatile, this roasted broccoli recipe checks all the boxes. Here’s why you’ll love it:
- Quick & easy. Just 25 minutes from start to finish.
- Packed with flavour. Crispy, salty, tangy, and fresh—all in one bite.
- Light yet satisfying. Nutrient-rich but still feels indulgent.
- Versatile. Enjoy it as a meal, a side dish, or even over grains.
- Great for meal prep. Roast everything ahead and assemble when ready to eat.
If you love this roasted broccoli recipe, try these next: Za’atar Roasted Cauliflower with Lemon-Parsley Dressing or my recipe for Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon. Or simply check out more easy recipes on the blog!
Roasted Broccoli with Prosciutto
Roasted broccoli with prosciutto, cherry tomatoes, capers, and toasted almonds, finished with a bright lemon dressing. A quick, flavourful meal ready in just 25 minutes!
Ingredients
For the roasted broccoli:
- 1 medium head of broccoli, cut into florets (300-400 g)
- 1 tablespoon olive oil divided
- zest of 1 organic lemon freshly grated
- 2 small garlic cloves crushed
- Sea salt and freshly ground black pepper, to taste
- 100 g Prosciutto di Parma (thinly sliced), roughly chopped
For the salad:
- 200 g cherry or mini Roma tomatoes, halved
- 1 small red onion, thinly sliced
- 1 small bunch of flat-leaf parsley, roughly chopped
- 2 teaspoons capers (in brine), drained and roughly chopped
- 2 tablespoons slivered almonds, lightly toasted
- Juice of 1 lemon, freshly squeezed
- 2 teaspoons extra-virgin olive oil
Method
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Roast the broccoli and prosciutto: Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. In a bowl, toss the broccoli with 1 tablespoon of olive oil, lemon zest, garlic, salt, and pepper. Spread it out on the prepared baking sheet along with the prosciutto. Roast for 10–15 minutes, until the broccoli is tender and golden brown at the edges, and the prosciutto is crisp.
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Prepare the salad: While the broccoli and prosciutto are roasting, combine the cherry tomatoes, red onion, parsley, and capers in a medium bowl.
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Assemble the dish: Transfer the tomato mixture to a serving plate and top with the roasted broccoli and prosciutto.
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Finish and serve: Drizzle with lemon juice and two teaspoons of olive oil, then sprinkle with the toasted almonds. Serve and enjoy!
Notes
- Make it a meal: Enjoy this dish on its own or pair it with grilled chicken, fish, or a warm quinoa bowl for a more filling option.
- Store leftovers properly: Keep everything in an airtight container in the fridge for up to 2 days. The prosciutto may lose some crispiness, but the flavours will still be delicious!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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