Roasted Broccoli with Lemon, Walnuts, and Parmesan
Roasted broccoli with crisp golden edges, tossed in a fresh lemon vinaigrette and finished with crunchy walnuts and rich Parmesan for a bright and savory side dish.
Servings 4 servings
Ingredients
- 4 cups broccoli florets (about 1 large head of broccoli)
- 4 tbsp olive oil divided
- 1/2 cup walnuts chopped
- 2-3 tbsp Parmesan cheese grated
- 4 tbsp lemon juice (about 1 large lemon)
- salt and pepper to taste
- pinch of red chili flakes optional
Instructions
- Preheat oven to 400° F.
- Add broccoli florets to a 9x13-inch baking dish. Drizzle with 2 tbsp olive oil, season with salt and pepper, and 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, whisk together the remaining 2 tbsp olive oil, lemon juice, salt, 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.
Notes
Nutrition Facts (per serving)- Calories: 250; Fat: 23g; Carbohydrates: 9g; Fiber: 3g; Protein: 5g; Sodium: 75mg