Roasted Parmesan Broccoli with Lemon

By Becky Hardin

Updated Jan 22, 2026

ShareJump to Recipe

Roasted Parmesan broccoli with lemon is one of my favorite ways to turn a humble vegetable into a crispy, flavor-packed side dish everyone actually wants to eat. Fresh broccoli florets are roasted at high heat until the edges are golden and tender, then finished with salty Parmesan and bright lemon zest for the perfect balance of savory and fresh. It’s an easy, healthy oven-roasted broccoli recipe that fits right in with busy weeknights, holiday spreads, or anytime you need a fast, reliable vegetable on the table.

This is the kind of side dish I make when I want a vegetable that actually feels exciting to eat, or when I need to convince my kids to eat some veggies. The crispy edges, the nutty Parmesan, and that pop of lemon make it hard to stop picking at straight from the pan. I serve this with everything from roasted chicken to pasta dinners, and it’s one of those recipes I come back to because it’s simple, dependable, and always disappears fast. If you like your broccoli extra crispy or still a little tender in the center, let me know in the comments how you prefer it.

Tips for Beginners

• Don’t overcrowd the pan. Give the broccoli space so the hot air can circulate. If the florets are touching, they’ll steam instead of roast, and you’ll miss out on those crispy, browned edges.
• Cut the florets into similar sizes. Smaller pieces cook and brown faster, so keeping everything close in size helps the broccoli roast evenly without some pieces burning while others stay underdone. Save any leftover broccoli stalks, cut them into coins, and roast them up with the rest of the broccoli.
• Roast at high heat. A 425°F oven is the sweet spot for caramelization. Lower temperatures soften the broccoli before it has a chance to get those golden, crispy edges.
• Add the lemon at the end. Lemon juice adds moisture, and adding it too early can cause the broccoli to steam. Finish with lemon zest and juice after roasting to keep the texture crisp and bright.

Recipe Card

Roasted Parmesan Broccoli with Lemon

4.62 from 94 votes

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

The flavors of lemon and Parmesan brighten up this healthy roasted broccoli for an easy side dish.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Baking Sheet

Ingredients 

1x2x3x

• ▢ 24 ounces broccoli florets (1½ pounds)
• ▢ 2-3 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ ½ cup freshly grated Parmesan cheese divided
• ▢ 2 tablespoons lemon juice (from 1 lemon)
• ▢ 2 whole lemons cut into wedges

Video

Instructions 

• Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside for now.
• In a large bowl, combine the broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the Parmesan cheese. Toss to combine all the flavors.
  24 ounces broccoli florets, 2-3 tablespoons olive oil, 2 cloves garlic, ½ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice
• Arrange the broccoli in a single layer on the prepared baking sheet and place the lemon wedges around as you see fit.
  2 whole lemons
• Bake for 12-14 minutes, or until tender
• Remove from oven and sprinkle with the rest of the Parmesan. Squeeze lemon wedges over broccoli if desired.

Becky’s Tips

• If using frozen broccoli florets, separate the florets as much as possible before tossing in oil and bake at 450°F instead of 425°F.
• In place of fresh garlic, you can use ½ teaspoon of garlic powder.
• If you like your broccoli super tender, or if you’re short on time, you can blanch it for about 2 minutes before roasting, but there’s really no need.

Serving: 6ouncesCalories: 176kcalCarbohydrates: 14gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 275mgPotassium: 575mgFiber: 4gSugar: 3gVitamin A: 1169IUVitamin C: 155mgCalcium: 194mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Roasted Parmesan Broccoli with Lemon Step by Step

Gather the ingredients. Gather all the ingredients together. Preheat the oven to 425°F and lightly spray a baking sheet with nonstick spray. Set aside.

Season the broccoli. In a large bowl, toss 24 oz (1½ lbs) of broccoli florets with 2-3 tbsp olive oil, 2 minced garlic cloves, 2 tbsp lemon juice, salt and pepper to taste, and ¼ cup of the freshly grated Parmesan cheese until the broccoli is evenly coated.

Spread the broccoli. Spread the seasoned broccoli in a single layer on the prepared baking sheet and arrange 2 lemons cut into wedges around the florets.

Roast the broccoli.  Roast for 12-14 minutes, until the broccoli is tender and the edges begin to brown.

Top and serve. Remove the pan from the oven, sprinkle the broccoli with the remaining ¼ cup Parmesan cheese, and squeeze the roasted lemon wedges over the top before serving, if desired.

Easy Flavor Variations for Roasted Broccoli

• Drizzle with balsamic reduction for a sweet and tangy contrast.
• Swap the Parmesan for another hard, salty cheese like Asiago or Pecorino Romano for a slightly sharper flavor.
• Make it dairy-free by replacing the cheese with a sprinkle of nutritional yeast.
• Add extra seasoning before roasting. Italian seasoning or ranch seasoning are some of my favorites.
• Try tossing the warm broccoli with browned butter for a rich finish.
• Spoon over chimichurri for a fresh, herby twist.
• Add a drizzle of Buffalo sauce if you like a little heat.
• Finish with pesto for a bright, savory boost.

How to Store and Reheat Parmesan Roasted Broccoli

Store leftover lemon Parmesan roasted broccoli in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments or in a 350°F oven for about 10 minutes, until warmed through.

Freeze lemon Parmesan roasted broccoli in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This roasted broccoli is the perfect side dish for any meal. It’s fresh, light, and flavorful. Pair it with our creamy tuscan chicken or a complete weeknight meal, or add it as a side to our air fryer steak bites. I also love it served alongside oven-fried chicken breast or turkey meatloaf.

More Roasted Vegetable Side Dishes

Roasted Honeynut Squash

Roasted Baby Potatoes

Roasted Maple Bacon Brussels Sprouts

Roasted Vegetables