Roasted Broccoli with Lemon, Walnuts, and Parmesan
This roasted broccoli recipe transforms broccoli into a crispy side dish with bright lemon, walnuts, and parmesan. It’s easy, full of flavor, and the kind of simple side dish that makes eating your greens much more enjoyable!
This Roasted Broccoli with Lemon Parmesan is a simple side dish that comes together fast but somehow manages to make dinner feel much more complete. It stars broccoli, a lemony dressing to brighten everything up, and a sprinkle of parmesan for a savory finish. Throw in some chopped walnuts for an extra crunch and suddenly you have a side dish that might just steal the spotlight on your plate!
You can serve this side dish with your favorite mains — it goes great with everything from casseroles to veggie burgers and beyond! You can also make it vegan by using dairy-free cheese, or even just skip the parmesan and finish it off with a little extra lemon and sea salt instead.
No matter how you make it, this Roasted Broccoli with Lemon Parmesan is a quick and easy side that brings big, bold flavors to the dinner table. Enjoy!
Why you’ll love this Roasted Broccoli with Lemon Parmesan
Roasted Broccoli with Lemon Parmesan ingredients
How to serve this Roasted Broccoli with Lemon Parmesan
Substitutions & variations
Quick recipe tips
- Don’t overcrowd the baking sheet; giving the broccoli space helps it caramelize.
- Roast until the edges are lightly browned for the best flavor and crisp texture.
- Toss in the walnuts and parmesan just before serving to keep the nuts crunchy and the cheese fresh.
Step-by-step instructions
- Prep the broccoli: Preheat the oven to 400°F and add the broccoli to a parchment-lined baking sheet. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Roast: Roast for 30 minutes, tossing halfway through, until tender and golden brown around the edges.
- Make the dressing: Whisk the remaining olive oil, lemon juice, salt, pepper, and red chili flakes in a small bowl or jar.
- Finish: Drizzle the lemon dressing over the roasted broccoli, then toss with walnuts and parmesan. Serve warm.
Make ahead & storage
This Roasted Broccoli with Lemon Parmesan is best right out of the oven, but you can do some of the prep ahead of time. Here are some tips for making it ahead, storing leftovers, and reheating.
Meal prep
- Prep the broccoli: Cut the broccoli into florets up to 2 days ahead and store it in an airtight container in the fridge.
- Make the dressing: Whisk together the lemon dressing up to 3 days ahead and refrigerate until ready to use.
- Chop the walnuts: Chop the walnuts ahead of time and keep them in an airtight container at room temperature.
Storing leftovers
- Fridge: You can store leftover roasted broccoli in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer to help bring back some of the crispiness.
- Add toppings after reheating: For the best texture, add the walnuts and parmesan after reheating.
Freezing
- Freeze the broccoli: Roasted broccoli can be frozen in an airtight container for up to 2 months.
- Skip the toppings: Freeze the roasted broccoli without the walnuts, parmesan, or lemon dressing, then add them after reheating.
FAQ
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Roasted Broccoli with Lemon, Walnuts, and Parmesan
Ingredients
- 2 medium heads broccoli cut into florets
- 4 tablespoons olive oil divided
- ½ cup walnuts chopped
- 2-3 tablespoons parmesan cheese grated
- 4 tablespoons lemon juice (about 1 large lemon)
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon red chili flakes optional
Instructions
- Preheat oven to 400°F.
- Add broccoli florets to a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper, and then toss until evenly coated.
- Roast for 30 minutes, tossing halfway through, until the broccoli is tender and lightly browned on the edges.
- While the broccoli roasts, make the dressing. In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, and red chili flakes (if using).
- When the broccoli is finished roasting, transfer to a serving bowl or leave in the baking dish. Drizzle with the lemon dressing.
- Add chopped walnuts and parmesan cheese, toss to combine, and serve warm.
Great side dish! It was surprisingly easy to get my kids to eat this, and they aren’t usually fans of broccoli or vegetables in general lol.
What can I use instead of walnuts?
Most types of nuts or seeds would work here, like almonds, pistachios, sunflower seeds, pumpkin seeds, etc. You can also skip the walnuts altogether if you prefer!