Parmesan Roasted Broccoli


  • 2 bunches broccoli
  • 2 garlic cloves, peeled and thinly sliced
  • 5 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp fresh grated lemon zest
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • 1 Tbsp julienned fresh basil leaves (about 6 leaves)


  1. Preheat the oven to 425 degrees F.
  2. Cut the broccoli florets from the stem and separate into small pieces (save the stems and make some broccoli slaw!)
  3. Toss the florets with the sliced garlic cloves and spread evenly on a sheet pan.
  4. Drizzle approx. 3 Tbsp olive oil over the mixture, then sprinkle with the salt and pepper.
  5. Bake for 20-25 minutes until crisp-tender and some of the tips of the florets are browned
  6. Place pine nuts in a non-stick frying pan and toast lightly
  7. Mix lemon zest, Parmesan cheese, pine nuts and basil in a small bowl
  8. Remove the broccoli from the oven and immediately toss with the cheese mixture. 
  9. Drizzle the lemon juice and remaining 2 Tbsp olive oil over the mixture, serve and enjoy!

Thank you to for this recipe!