This Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan has so much flavor! Broccoli is tossed with chili flakes infused oil and roasted, then topped with fresh lemon and Parmesan cheese.

When I was a kid, we never had the option to dislike vegetables. I never got to say “no thanks, I don’t like that.” Let alone spit it out in front of my parents! How is it that I have one child who will scarf down her veggies first before anything else on her plate and one who refuses to eat them, and pretends to gag on them? It is a mystery that one day I hope to solve. But that doesn’t discourage me from serving it up on their plate dinner after dinner. One day she will thank me… I just know. Right?

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So I found this Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan recipe on a blog I follow called Pinch My Salt and it looked and sounded really really yummy! I was searching or something to go along with a tilapia recipe, but it had to be simple and fast since tilapia takes a short time to cook. Lemme tell you this was just the ticket! I am not kidding you! It’s broccoli and who could possibly get excited over a vegetable, but you just wait and see. I didn’t change a thing to it because I thought it sounded great to begin with. The bottom gets all golden and crispy… oh my goodness! Who wouldn’t love a recipe for the fact it only has a few ingredients, and simple ingredients always equals a darn good recipe!

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

To Make This Roasted Broccoli with Lemon You Will Need:

  • broccoli
  • garlic
  • lemon
  • olive oil
  • Parmesan cheese
  • red pepper flakes
  • kosher salt
  • freshly ground black pepper

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Start by prepping the broccoli. Bring a large pot of water to a boil and cut the broccoli into florets, I like to leave a little more stem… I think extra long stems make them look kind of fancy.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Rinse with water to clean any dirt off the broccoli. Set aside for now.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Now just smash and peel two cloves of garlic.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Add the olive oil and garlic to a small sauce pan and heat together over low to medium-low heat.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

After 5-8 minutes when the garlic is turning golden, add the red pepper flakes and give it one more minute.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Drain the chili-garlic oil into a strainer and into a heat safe bowl.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Once the broccoli has boiled for about 3 minutes, remove, drain and rinse with ice cold water (to stop it from cooking). Then just drop them back into the pot they were just in. You could also dump them into an ice bath. But that would require another dirty bowl and I have enough dishes to do already!

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Then squeeze the half of lemon over the broccoli and toss.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Next pour over the chili-garlic infused oil and toss.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Then spread out onto a sheet pan and then sprinkle them with a little kosher salt and black pepper. Because later on there will be some Parmesan going on the broccoli so make sure to go easy with the salt.

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Then roast in your preheated 425° oven for 10-15 minutes depending how you like it. I went for the whole 15 minutes and it was perfect!

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Next sprinkle with however much parmesan cheese you want and then toss.

And if you roast it right you should have…

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Crispy caramelized bottoms…

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Toasty tops…

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

And cheesy deliciousness! Because this roasted broccoli with lemon, chili-garlic oil and parmesan is one of my favorite ways to make broccoli, you should definitely try it. The flavor is out of this world. I had seconds, okay I had thirds but hey it’s broccoli, so whatever!

Enjoy! And if you give this Roasted Broccoli with Lemon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan l SimplyScratch.com

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan
Yield: 4 servings

Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan

This Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan is a healthy flavorful side dish. In it fresh broccoli is tossed with chili-infused oil, lemon juice and Parmesan cheese before being roasted.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 bunch of broccoli, cut into florets
  • juice of 1/2 a lemon
  • 2 smashed and peeled garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • small pinch of kosher salt
  • freshly ground black pepper
  • Freshly grated parmesan cheese, to taste

Instructions

  1. Preheat oven to 425° and bring a large pot of water to a boil.
  2. Once the water is boiling, add the broccoli and cook for 3 minutes. Remove and rinse under cold water and drain. Place back into pot.
  3. Meanwhile heat the oil and garlic in a small saucepan over low to medium-low heat. Make sure the heat is low enough that the garlic is not cooking too fast. After the oil and garlic has heated for 5 to 8 minutes; the garlic should be turning golden brown, but not burning, then add the crushed chili pepper flakes and heat for an additional minute then turn off the burner and strain chili-garlic oil into a small heat-proof bowl.
  4. Squeeze the juice of half a lemon over top of the par-cooked broccoli and then drizzle with the chili and garlic infused oil. Toss everything together well so that each piece of broccoli has a thin coating of oil. Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer. Sprinkle with kosher salt and black pepper.
  5. Place broccoli in a preheated oven for about 15 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer.
  6. After the broccoli has roasted for 15 minutes, remove and grate some fresh Parmesan cheese over top and place back in the oven for 2-3 more minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 131mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g
All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.