Roasted broccoli with lemon and parmesan

By Kayb
January 9, 2010

Author Notes: This is based on a recipe from one of the Ina Garten cookbooks, but I've played with it a little bit. It's just about the only way I prepare broccoli any more, unless it's in a salad.Kayb

Serves: 4


  • 2 bunches broccoli, florets only
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup pecan pieces
  • juice and zest of one lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated parmigiano reggiano
In This Recipe


  1. Separate broccoli florets into bite-sized pieces. Toss with olive oil and spread on baking sheet. Roast at 400 degrees for about 20 minutes, until brown in a few spots.
  2. Remove to a bowl and toss with remaining ingredients. Serve immediately.

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Reviews (6) Questions (0)

6 Reviews

Betsy November 26, 2013
I made this for dinner last night. It was superb, and it far out-performed the main dish!!
gingerroot November 15, 2010
Yum! I will be making this at Thanksgiving since my five year old daughter is boycotting green beans, any dish with corn, sweet potatoes and yams (thankfully, she requested broccoli, tomatoes, and lima beans).
Rhonda35 January 15, 2010
I love broccoli cooked this way - I usually do a mix of broccoli and cauliflower - yours is much "fancier" than my version - I just toss the veg. with olive oil, kosher salt and freshly ground pepper and roast it for 15 minutes - then we devour it!
AntoniaJames January 11, 2010
Yum, yum, yum. So simple, so beautiful. I'm making this tomorrow night -- to serve with Merrill's meatloaf! Honestly, if this site keeps going at the rate it's been, I'll never need another cookbook again!
mrslarkin January 11, 2010
Sounds wonderful! I love roasted broccoli.
Author Comment
Kayb January 11, 2010
Thanks. It's just SO easy and really the best cooked broccoli I've had.