A quick and easy recipe for roasted broccoli tossed in freshly squeezed lemon juice, parmesan cheese and toasted almonds. With just 5 ingredients (plus salt & pepper) this is simply my most favourite way to prepare broccoli as a side dish.
The best roasted broccoli – quick, easy, healthy!
Perfectly roasted broccoli is so easy to achieve and it is incredibly quick to prepare. For simple dishes like this, I find roasting is the way to go. Roasting broccoli brings out its flavor and you can’t beat those crispy, caramelized edges. So good! And easy!
Florets of broccoli are tossed in olive oil, sprinkled with salt and pepper and roasted in a hot oven for a total of 15 minutes. That alone makes the broccoli really tasty, but I definitely recommend a squeeze of lemon juice. And well, to jazz it up even further, grated parmesan or pecorino are a great choice. But of course, I also love a little crunch which is why I like to add almonds. And for anyone who like a little kick, feel free to add a sprinkle of chili flakes. Seriously good stuff.
A few tips for preparing broccoli in the oven
My very best tip for roasting broccoli is a hot oven. I like to roast the florets at 425°F / 220°C as the heat carmelizes the tips of the broccoli while not overcooking it. Here are a few tips:
- Prep: I rinse off the head of broccoli and then give it a shake before cutting into it, but if you are the type who prefers to wash or soak the cut forets before preparing a dish, then its best to pat them dry with a kitchen towel before tossing them in oil. If they are too wet when they go in the oven, then they won’t brown and crisp as much as they should.
- Coat: Toss the broccoli directly on the lined baking sheet until well coated (no need to dirty a bowl) and then spread out in an even layer, cut/flat-side down, with some space between each one. They definitely should not be be touching otherwise they will steam rather than roast. Season with salt and pepper.
- Roast. Transfer the baking sheet to the oven and roast, on the middle rack, on high heat for about 15 minutes, turning over the pieces halfway through, until the edges of the florets are slightly charred.
- Season. Add your seasonings. Whether it’s just salt and pepper, or the whole Schbang. Toss everything together, serve and enjoy!
Looking for other ways to enjoy broccoli?
Try one of these delicious and easy recipes:
- Broccoli Pasta Salad with Buttermilk Dressing
- Asian-Style Broccoli Salad
- Broccoli Tabbouleh with Toasted Nuts
- Super Easy Broccoli Salad
Roasted Broccoli with Lemon, Parmesan & Almonds
Oven roasted broccoli with lemon, parmesan and toasted almonds, is so tasty. Best broccoli recipe! It's quick, easy, and so very delicious.
- 2 small to medium heads of broccoli (ca. 800 g), cut into florets, larger florets halved lengthwise
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 30 g almonds, toasted and chopped (large handful)
- 15 g or more freshly grated parmesan cheese (2–3 tablespoons)
- pinch of red pepper flakes (optional)
Preheat the oven to 425°F / 220°C (200°C Umluft) and line a baking sheet with parchment paper.
On the baking sheet, toss the broccoli florets with the olive oil. Arrange the broccoli, cut-side down, spaced apart without crowding. Season with salt and pepper.
Roast the broccoli in the oven for 8 minutes, then remove and turn over the florets. Roast for another 5-7 minutes, or until lightly browned edges and tender (13-15 minutes in total).
Meanwhile, toast the almonds in dry skillet over medium heat, stirring occasionally, until aromatic (3-4 minutes). Transfer to cutting board and coarsely chop.
Transfer the roasted broccoli to a serving bowl or platter, add the lemon juice, parmesan cheese and almonds and toss well to combine. Sprinkle with a pinch of chili flakes, (optional), taste and if desired, adjust seasoning to taste (a little more lemon juice and salt, to taste).
Serve warm or at room temperature. Enjoy!
- For roasting vegetables, I also use my favourite go-to olive oil (Farchioni Olii S.p.A). It is heat resistant so works really well for roasting, frying and tastes great in salad dressings (affiliate link).
- I like to use raw whole almonds for this recipe. They can be toasted in a dry skillet or you can do a larger batch in the oven and store them once fully cooled in an air tight container. As a time and effort saver, you can also buy already roasted almonds (organic food stores). Blanched, slivered almonds are also a great choice for this recipe.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes or Lounge Kitchen Tunes Playlist on Spotify.
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