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Listen up friends, because we need to talk about this charred broccoli ASAP! I never knew I could love broccoli this much, but I swear, I make it at home at least twice a week. With lots of lemon, garlic, red pepper flakes, and a sprinkle of parmesan, it’s bright, a tad spicy, and has the loveliest crispy edges. This is one of my go-to sides for dinner parties, holidays, and casual weeknight dinners!

A cream-colored plate of charred broccoli on a tan counter next to white and brown bowls of parmesan, lemon, salt, red pepper flakes, oil, and more broccoli.

Roasted broccoli is one of the best things on the planet. This is a hill I’m willing to die on. A lot of people aren’t into veggies, and I get that, but I’m also of the opinion that they probably haven’t had them made them correctly.

Because when you roast broccoli until it’s super tender and crisp on the edges, it has the crunchiness and saltiness of a potato chip but the nutrients of…not a potato chip. It’s honestly life-changing.

I actually make this broccoli, no joke, at least three times a week when I’m not making lemon garlic green beans or these sticky hot honey Brussels sprouts. I can and will eat it every day if given the chance. And ok, I know this all sounds kind of desperate but I really do love this recipe that much. 🤷‍♀️

Honestly, I’ve always been a fan of broccoli but it wasn’t until I was in culinary school that I learned about roasting it. And now I pretty much don’t make it any other way. The combo of garlic, red pepper flakes, and lemon is just too good. Honestly, you could put those three ingredients on anything and I would eat it up. And the crispy edges? Yes please, always and forever.

I use broccoli crowns

A board and brown bowl of broccolini on a tan counter next to lemons and brown bowls of salt, lemon zest, parmesan, and red pepper flakes.

I prefer broccoli crowns for this recipe because I’m not a huge fan of the stems. But if you like the crunch, feel free to use the crowns and stems. You’ll also need olive oil, fresh garlic, red pepper flakes, lemon zest and juice, freshly-grated parmesan, Morton’s Kosher salt, and freshly-ground black pepper.

Cutting the broccoli

I know cutting broccoli seems obvious, but there’s actually a secret trick to getting those caramelized, crispy edges. Here’s how I prep the broccoli! So easy.

Three steps to cutting broccoli. In photo 1, broccoli crowns and florets are on a wood board next to a bowl of broccoli, lemons, and brown bowls of oil, salt, and pepper flakes. In photo 2, the stems are cut off of the crowns. In photo 3, the crowns are sliced.
Slice any florets on the outside of the crowns. Then, cut off the tough bottom part of the stem and thinly slice it. Cut the crowns into 1/2-inch slices.
Three steps to cutting broccoli. In photo 1, a hand is slicing broccoli on a wood board next to a bowl of broccoli, lemons, and brown bowls of oil, salt, lemon zest, and pepper flakes. In photo 2, the broccoli is sliced. In photo 3, the broccoli is in a brown bowl.
Cut the broccoli crown slices into bite-size pieces. Lastly, slice the leftover broccoli florets in halves or thirds depending on how big they are.

How to roast broccoli

Three steps to making charred broccoli. In photo 1, a white bowl of broccoli with oil, lemon zest, garlic, & pepper flakes is on a tan counter next to lemons, and brown bowls of oil, salt, lemon zest, and pepper flakes. In photo 2, the broccoli is mixed together. In photo 3, the broccoli is spread on a sheet pan.
Place two sheet pans in the oven & heat it to 425°F (218°C). Toss the broccoli with olive oil, garlic, red pepper flakes, lemon zest, salt, & pepper. Roast for 20-25 minutes until tender & caramelized.

For those crispy edges, make sure you’re placing the broccoli on the pan cut-side down. More surface area = more caramelization. Also, don’t crowd the pan! Give the broccoli space so it crisps up instead of steaming. You can use tongs to help if needed.

Two steps to seasoning vegetables. In photo 1, a hand is squeezing lemon juice over a sheet pan of greens on a tan counter next to brown bowls of oil, red pepper flakes, and parmesan. In photo 2, the hand is sprinkling parmesan over the greens.
Lastly, drizzle the broccoli with lemon juice & sprinkle it with parmesan. Enjoy!

Hot sheet pan

Maybe I’m overthinking burnt broccoli here, but there really is a secret to taking it from good to great. Here it is: a very hot pan. Yep, that’s it!

I like to place the sheet pans in the oven as it’s heating. When you spoon the broccoli onto the hot, oiled pans, it’ll quickly “sear” the edges of broccoli, giving us those crispy, browned edges and centers that are tender but not mushy.

Lemony charred broccoli with parmesan on a tan plate next to brown bowls of red pepper flakes, oil, salt, parmesan, and garlic with a tan background.

Storing & reheating leftovers

To store the leftover broccoli, let it cool to room temperature. Then, spoon the leftovers into an airtight container. Store the container in the fridge for up to 4 days.

To reheat the leftovers, I highly recommend using the oven! While you can always microwave the leftover broccoli for 30-60 seconds, it usually ends up being soggy. Instead, try reheating in the oven!

  1. Preheat the oven to 425°F (218°C). Spread the leftover broccoli evenly over a sheet pan.
  2. If the broccoli is dry, toss it with just a small drizzle of olive oil.
  3. Next, bake the broccoli for 5-6 minutes, until warmed through. Keep a close eye on it so it doesn’t burn.
A tan plate of burnt broccoli on a tan counter next to white and brown bowls of parmesan, salt, lemons, oil, and pepper flakes.

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5 from 2 votes

Lemony Charred Broccoli with Parmesan

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Listen up friends, because we need to talk about this charred broccoli ASAP! I never knew I could love broccoli this much, but I swear, I make it at home at least twice a week. With lots of lemon, garlic, red pepper flakes, and a sprinkle of parmesan, it's bright, a tad spicy, and has the loveliest crispy edges. This is one of my go-to sides for dinner parties, holidays, and casual weeknight dinners!
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Ingredients

  • 1 1/2 pounds broccoli crowns, sliced into bite-sized florets (680 grams)
  • 2 Tablespoons olive oil (30 milliliters)
  • 1 Tablespoon minced garlic (2 large cloves)
  • 1/2 teaspoon red pepper flakes + more to taste
  • 1 teaspoon lemon zest (about 1 small lemon)
  • 1/4 cup freshly-grated Parmesan (25 grams)
  • Juice of 1 lemon
  • Kosher salt and freshly-cracked black pepper, to taste

Equipment

  • Chef's knife
  • Cutting board
  • large mixing bowl
  • 2 sheet pans (preferably seasoned)

Instructions 

  • Place two sheet pans in the oven, and set the oven to 425°F (218°C).
  • Place the broccoli florets in a large bowl. Drizzle the olive oil over the broccoli. Then, add the minced garlic, red pepper flakes, and lemon zest. Add salt and pepper, to taste. Toss until the broccoli is well-coated in the oil and seasonings.
  • Next, carefully grease the hot sheet pans with neutral oil or cooking spray. Then, spoon the broccoli florets evenly between the pans and spread the florets out so they are not overcrowding the pans. Do your best to place the broccoli florets cut-side down to get the most amount of char and caramelization. Bake for 15 minutes.
  • Toss the broccoli and bake for another 5-10 minutes, until the florets are tender, browned, and charred on the edges. Then, squeeze the lemon juice over the broccoli and toss. Sprinkle the parmesan over the top. Bake for another 1-2 minutes until the cheese is melted. Enjoy!

Notes

Cut the florets to a similar size to make sure that everything cooks evenly. I like bite-sized pieces (about 1-inch).
If you’re sensitive to spice, start with a pinch of red pepper flakes and add more to taste. Or, leave them out all together.
Placing the sheet pans in the oven is the secret to perfectly charred, caramelized broccoli. Don’t skip this step!
Don’t crowd the pan. Otherwise the veggies will steam instead of caramelize! Make sure that broccoli has room to “breathe” in the oven.
I like a lot of crispiness to my broccoli so I usually bake for a few extra minutes. If you want less char, cook closer to 2o minutes or cut the broccoli florets larger.
Cuisine: American
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 114kcal, Carbohydrates: 7.1g, Protein: 5.3g, Fat: 8.6g, Saturated Fat: 1.9g, Cholesterol: 4mg, Sodium: 143mg, Potassium: 392mg, Fiber: 2.6g, Sugar: 1.7g, Calcium: 106mg, Iron: 1mg
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Originally posted on March 23, 2022.