Recipe

Crispy Lemon Parmesan Broccoli

Rustic, homestyle roasted broccoli with crisp edges, lemony brightness, and a cozy parmesan crunch. Easy enough for weeknights, good enough for seconds.

By Matt Campbell

•

4.8

A sheet pan of roasted broccoli florets with crisp browned edges, sprinkled with grated parmesan and lemon zest on a rustic wooden table

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Broccoli has two personalities. There is the steamed, well-meaning version that tastes like a compromise. And then there is roasted broccoli, which is basically broccoli that decided to show off.

This rustic, homestyle take is all about crisp edges, tender stems, and a simple seasoning that hits the sweet spot: olive oil, garlic, a little heat if you want it, and a bright lemon finish. I add parmesan near the end so it melts and toasts instead of disappearing. The result is the kind of side dish that mysteriously becomes the first thing gone.

Fresh broccoli florets on a cutting board with olive oil, lemon, and garlic nearby in a home kitchen

Why It Works

Crisp-tender texture: High heat plus lots of surface area gives you browned edges without turning the middle mushy.
Big flavor with pantry basics: Garlic, lemon, salt, pepper, and parmesan do the heavy lifting.
Low drama: One bowl, one sheet pan, and you are done.
Flexible: Make it kid-friendly and mild, or go bold with chili flakes and extra lemon.

Pairs Well With

Storage Tips

Refrigerate: Cool broccoli fully, then store in an airtight container for up to 4 days.

Reheat for crisp edges: Best in a 425°F oven or toaster oven for 6 to 10 minutes. An air fryer works great too. Microwave is fine, but you will lose the crunch.

Freeze: You can freeze it, but the texture softens. If you do, freeze on a parchment-lined sheet pan first, then transfer to a bag for up to 2 months.

Leftover upgrade ideas:

Toss into mac and cheese or pasta with extra lemon.
Chop and fold into scrambled eggs or a breakfast burrito.
Build a grain bowl with rice, chickpeas, and a quick yogurt sauce.

Common Questions

Why is my baked broccoli soggy?

Usually it is one of three things: the pan is crowded, the oven is not hot enough, or the broccoli is wet. Use a large sheet pan (or two), leave space between florets, and roast at 425°F. Dry the broccoli really well after washing.

Should I use parchment paper or foil?

Parchment is my go-to for easier cleanup and it often helps with even roasting and prevents sticking. If you want maximum browning, a bare metal pan can brown a little more aggressively, just keep an eye on sticking.

Can I use frozen broccoli?

Yes, but expect a softer texture and more moisture. Roast frozen florets straight from the freezer at 450°F, spread wide (use two pans if needed), and add a few extra minutes. Do not thaw first. If you see lots of ice crystals, shake off what you can before roasting.

When do I add the parmesan?

Add it near the end, once the broccoli is already browned in spots. That way the cheese melts and gets toasty without turning bitter.

How do I make it dairy-free?

Skip the parmesan and finish with extra lemon zest plus a sprinkle of nutritional yeast, toasted breadcrumbs, or chopped nuts for crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (half-sheet, about 18x13 inches, is ideal)
Parchment paper (optional, for easier cleanup)
Large mixing bowl
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest and parmesan)
Spatula (for flipping and stirring)

I started making broccoli like this when I got tired of “healthy side dish” meaning “sad green thing.” The first time I roasted it hot enough to actually brown, I kept stealing florets off the pan like they were fries. Now it is my default whenever dinner needs a win: chicken, pasta, soup night, you name it. The vibe is homestyle and a little messy, and the lemon at the end makes everything taste like you tried harder than you did.

Crispy Lemon Parmesan Broccoli

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25–27 minutes

Total Time 35–40 minutes

Servings 4

Ingredients

2 large heads broccoli (about 1 1/2 to 2 pounds), cut into bite-size florets, stems peeled and sliced
3 tablespoons olive oil
1 teaspoon kosher salt (use 3/4 teaspoon if using fine table salt). Note: parmesan is salty, so you can start at 3/4 teaspoon kosher and adjust at the end.
1/2 teaspoon black pepper
3 cloves garlic, finely grated or minced (see instructions for when to add so it does not burn)
1/2 teaspoon smoked paprika (optional, adds cozy depth)
Pinch to 1/4 teaspoon red pepper flakes (optional)
1/3 cup finely grated parmesan
1 lemon, zested and juiced
1 tablespoon butter (optional, for extra homestyle richness)

Optional rustic topping: 2 tablespoons toasted breadcrumbs or chopped walnuts.

Instructions

Heat the oven. Set oven to 425°F. Use a large rimmed sheet pan (a half-sheet, about 18x13 inches, is perfect). Line with parchment if you want easy cleanup. If your pan is smaller, use two pans so the broccoli is not crowded.
Prep the broccoli and dry it well. Cut broccoli into florets. Peel the tougher outer layer of the stems and slice them into thin pieces so they roast at the same pace. If you washed your broccoli, dry it thoroughly. Wet broccoli steams.
Season like you mean it. In a big bowl, toss broccoli with olive oil, salt, pepper, smoked paprika, and red pepper flakes. Keep tossing until the florets look evenly glossy, not puddled.
Spread it out. Pour onto the sheet pan and spread into a single layer. Give the florets space. Crowding equals steaming.
Roast, then add garlic. Roast for 15 minutes, then flip or stir with a spatula. Now add the garlic, tossing it through so it is well-coated in oil and tucked against the broccoli (this helps keep it from scorching). Roast another 5 minutes, or until the broccoli is tender and deeply browned in spots.
Add parmesan (and the rustic topping, if using). Once the broccoli is already browned, sprinkle parmesan over the top (and add toasted breadcrumbs or walnuts if you want extra crunch). Return to the oven for 3 to 5 minutes, just until the cheese is melted with a few golden spots. Watch closely. Parmesan goes from toasty to bitter fast.
Finish bright. Off the heat, add lemon zest and a squeeze of lemon juice. If using butter, add it now and toss so it melts into a glossy, homestyle coating.
Taste and adjust. Add another pinch of salt or another squeeze of lemon if it needs a pop. Serve hot, ideally right off the pan while the edges are still crisp.

Roasted broccoli being tossed on a sheet pan with lemon zest and parmesan just before serving

Nutrition information is estimated.

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