Ingredients (~6-8 servings)
- 2 1/4 lbs broccoli crowns, sliced into bite-sized florets
- 3 Tbsp olive oil
- 1 1/2 Tbsp minced garlic (~3 large cloves)
- 3/4 tsp red pepper flakes
- 1 1/2 tsp lemon zest (~1 large lemon)
- 1/3 cup freshly-grated Parmesan
- Juice of 1 1/2 lemons
- Kosher salt and freshly-cracked black pepper, to taste
Preheat Two Sheet Pans in the Oven
Place 2 sheet pans in the oven and set to 425F.
This step is key – the hot pans help create that char we’re after instead of just steaming the broccoli.
Season the Broccoli
Place the 2 1/4 lbs broccoli florets in a large bowl. Drizzle the 3 Tbsp olive oil over the broccoli.
Add the 1 1/2 Tbsp minced garlic, 3/4 tsp red pepper flakes, and 1 1/2 tsp lemon zest. Season with salt and pepper to taste.
Toss until the broccoli is well-coated in the oil and seasonings.
Roast Cut-Side Down for Maximum Char
Carefully grease the hot sheet pans with neutral oil or cooking spray.
Spoon the broccoli florets evenly between the 2 pans; spread them out so they’re not overcrowding.
Do your best to place the broccoli florets cut-side down – this is where you get the most char and caramelization.
Bake for 15 minutes.
Toss and Finish with Lemon and Parmesan
Toss the broccoli and bake for another 5-10 minutes, until the florets are tender with browned, charred edges.
Squeeze the juice of 1 1/2 lemons over the broccoli and toss. Sprinkle the 1/3 cup parmesan over the top.
Bake for another 1-2 minutes until the cheese melts slightly.
The broccoli should be tender but still have some bite, with crispy edges that are deeply caramelized.
Lemony Charred Broccoli with Parmesan
Ingredients
Ingredients (~6-8 servings)
- 2 1/4 lbs broccoli crowns sliced into bite-sized florets
- 3 Tbsp olive oil
- 1 1/2 Tbsp minced garlic ~3 large cloves
- 3/4 tsp red pepper flakes
- 1 1/2 tsp lemon zest ~1 large lemon
- 1/3 cup freshly-grated Parmesan
- Juice of 1 1/2 lemons
- Kosher salt and freshly-cracked black pepper to taste
Instructions
- Preheat oven to 425F with 2 sheet pans inside.
- Toss 2 1/4 lbs broccoli florets with 3 Tbsp olive oil, 1 1/2 Tbsp minced garlic, 3/4 tsp red pepper flakes, 1 1/2 tsp lemon zest, salt, and pepper in a large bowl.
- Grease hot sheet pans and spread broccoli evenly between them, placing florets cut-side down.
- Bake 15 minutes.
- Toss broccoli and bake 5-10 minutes more until tender with charred edges.
- Squeeze juice of 1 1/2 lemons over broccoli and toss.
- Sprinkle 1/3 cup Parmesan over top and bake 1-2 minutes until cheese melts.
