Lemony Roasted Broccoli with Parmesan




Yield: 4 servings

Lemon is the perfect complement to almost any green vegetable, if you ask me.  Roasting intensifies the flavor of just about anything, and you can almost bet that if I’m having a vegetable side dish, it’s spent some part of the cooking time in the oven.  I love the crispy brown edges that roasting provides to broccoli.  Da Vero makes a great Meyer lemon olive oil, if you can get your hands on it (it’s expensive) but it can be used in some many dishes (vegetables, pasta, salad dressings, even baked goods).  And here’s yet another use for my favorite Toasted Sesame Ginger Spice Mix!


1 pound trimmed broccoli florets, cut into bite-sized pieces

1 small shallot, thinly sliced into rings

2 to 3 tablespoons Meyer lemon extra-virgin olive oil (or 3 tablespoons extra-virgin olive oil plus juice of 1/2 lemon)

2 teaspoons Toasted Sesame Ginger Spice Mix

Kosher salt and freshly ground black pepper, to taste


1/4 cup Parmesan cheese, finely grated

Zest of 1 lemon

Meyer lemon olive oil, for drizzling

1/2 teaspoon Toasted Sesame Ginger Spice Mix


Preheat the oven to 425°.  Line a large baking sheet with aluminum foil and spread the broccoli florets and shallot rings in a single layer.  Drizzle the olive oil and sprinkle with the spice mix, salt and pepper.  Roast for 16 to 18 minutes, until the broccoli is tender-crisp and the edges are lightly browned.  Place a serving dish or bowl and drizzle with a little olive oil.  Mix the Parmesan, lemon zest and spice mix together and sprinkle over the broccoli.  Season to taste with salt.

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