5.0 from 6 votes
Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)
Tuscan Roasted Broccoli Recipe (Parmesan and Lemon)- combines the earthy flavor of roasted broccoli with the brightness of lemon vinaigrette and the richness of Parmesan cheese, with the optional addition of pine nuts for extra texture and flavor. It's an easy recipe you'll love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 323 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
Broccoli:
- 1 large head broccoli 1 1/2 pounds, cut into 1 1/2-inch florets, stems peeled and sliced 1/4-inch thick
- 2 tablespoon extra virgin olive oil
- kosher salt
- freshly ground black pepper
Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon shallot minced
Topping:
- ⅓ cup freshly grated Parmigiano-reggiano cheese
- Lemon wedges for garnish
- ¼ cup toasted pine nuts optional
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss the broccoli florets and sliced stems with half of the extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.
- Spread the broccoli evenly on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes. Cook broccoli until it is tender and slightly crispy at the edges.
- While the broccoli is roasting, prepare the vinaigrette. In a small bowl, whisk together the fresh lemon juice, lemon zest, and minced shallot. Whisk in the extra-virgin olive oil until well combined.
- Once the broccoli is roasted, transfer it to a serving platter. Drizzle the lemon vinaigrette over the roasted broccoli. Gently toss to combine.
- Sprinkle freshly grated Parmigiano-Reggiano cheese over the broccoli as a topping. You can add more cheese for garnish and toasted pine nuts if desired.
- Serve the Tuscan Roasted Broccoli warm, garnished with lemon wedges.
Cup of Yum
Notes
- Even Slicing: Slice broccoli crowns into uniform-sized florets for even cooking.
- Proper Roasting Temperature: Preheat the oven to 400°F for optimal roasting.
- Generous Olive Oil Coating: Ensure the broccoli is well-coated in olive oil for flavor and to prevent drying.
- Balanced Seasoning: Season with kosher salt and freshly ground black pepper for a well-balanced taste.
- Fresh Lemon Vinaigrette: Make the vinaigrette with fresh lemon juice for a zesty kick.
- Timing Matters: Roast until broccoli is tender with crispy edges, usually around 25-30 minutes.
- Immediate Drizzling: Drizzle the lemon vinaigrette immediately after roasting for absorption.
- Freshly Grated Parmesan: Use freshly grated Parmigiano-Reggiano cheese for the best flavor.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Cholesterol
6mg
(2%)
Sodium
184mg
(8%)
Potassium
544mg
(16%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1015IU
(20%)
Vitamin C
137mg
(152%)
Calcium
173mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 6mg | 2% |
| Sodium | 184mg | 8% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 137mg | 152% |
| Calcium | 173mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.