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Parmesan Roasted Broccoli + Lemon Aioli
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Parmesan Roasted Broccoli + Lemon Aioli

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
Calories: 102.1kcal


  • 4 cups broccoli florets approx. 1 lb. head of broccoli
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 3 Tbsp grated Parmesan cheese

For the Lemon Aioli

  • 2 Tbsp mayonnaise or plain Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ¼ tsp lemon zest
  • Dash garlic powder
  • Salt & pepper to taste


  • Preheat oven to 350° F. Line a baking tray with aluminum foil or parchment paper. Set aside.
  • Cut broccoli florets lengthwise so they lay flat. Place cut florets into a large bowl ( or ziplock bag) and add olive oil, mix to thoroughly coat broccoli. Place broccoli on prepared baking sheet, making sure to leave room between easy floret so they can properly roast. Generously sprinkle with salt and course ground black pepper.
  • Place broccoli in oven and roast for 20 minutes( flipping half way through if you like). Sprinkle Parmesan cheese over broccoli and return to oven for 5 minutes.
  • While broccoli is cooking, prepare the lemon aioli by mixing all ingredients (mayonnaise, lemon juice, Dijon mustard, lemon zest, garlic powder and salt & pepper) together in a small bowl. Set aside.
  • Remove broccoli from oven and sprinkle with additional Parmesan cheese if desired.Serve with a dollop of lemon aioli on top or on the side( for dipping).


Nutritional Info is for Broccoli only- see below for Lemon Aioli nutritional info:
Nutritional Info for Lemon Aioli ( per serving (1/4 of recipe) Calories: 46.6, Fat: 5.0 g, Sat. Fat: 0.8 g., Cholesterol: 2.5 mg, Sodium: 75.0 mg, Potassium: 1/7 mg, Carbs: 0.1 g, Sugar: 0 g, Protein: 0 g
Recipe Notes:
1) The recipe works best with fresh (vs. frozen) broccoli. Frozen broccoli has a higher water content and I find the broccoli gets more “steamed” vs. “roasted” and you just don’t get as much of that great charred smoky, caramelized goodness .
2)Make sure to spread broccoli out (flat side down) on roasting pan and leave space around each floret, so they can roast evenly.
3) Brown edges are good! Those crispy charred edges of the broccoli are what make roasted broccoli so amazing! Note: broccoli will be a bit more brown than shown in my photos which is what you want! brown is better for eating but not quite as pretty for photos:)
4) Flip broccoli half-way through cooking.. or not. Most people will tell you to flip the broccoli over half way through the cooking process. I usually don’t. I like that the flat side of the broccoli gets extra caramelized by remaining on the pan for the whole time. Either way works, it’s up to you.
5) You can make this recipe with or without the Parmesan cheese. If omitting, roast broccoli for a total of 25 minutes (on 350F).


Serving: 1serving | Calories: 102.1kcal | Carbohydrates: 4.1g | Protein: 4.6g | Fat: 8.1g | Saturated Fat: 1.7g | Cholesterol: 3mg | Sodium: 94.8mg | Fiber: 2.6g | Sugar: 2g