Roasted Broccoli with Lemon and Parmesan
Recipe by Sarah Copeland @edibleliving
If you’ve been high-heat roasting broccoli (or broccolini) for years, you’re in for a surprise—the broiler works just as well, and faster. Think of it like an indoor grill, but with the heat coming from the top instead of the bottom. A sheet pan or cookie sheet makes quick work of broiling a large bunch all at once, with a swish of the spatula midway through to make sure everything is getting the right amount of heat so it cooks evenly.
You’ll know this charming side dish is ready to serve when you see a good mix of bright green with hits of char on the florets. Finish with lemon and red pepper flakes for the perfect flavor companion.
1 large bunch broccoli (or broccolini), trimmed and cut into pieces
2 large garlic cloves, thinly sliced
½ teaspoon red pepper flakes
⅓ cup extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 lemons, one sliced, the other cut in half
Flaky sea salt, such as Maldon, for sprinkling
⅓ cup Parmigiano-Reggiano, freshly grated or shaved
1. Heat the broiler with a rack about 8 inches from the heat. In a large bowl, toss together the broccoli, garlic, red pepper flakes, olive oil, black pepper, and sliced lemons until the broccoli is completely coated.
2. Spread the broccoli on a sheet pan and broil, tossing halfway through, until tender and charred, 5 to 7 minutes.
3. Transfer to a large bowl and squeeze the lemon halves over the broccoli, then sprinkle with flaky sea salt and the cheese. Serve warm.
