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Roasted Broccoli with Parmesan and Lemon

Roasted Broccoli with Parmesan and Lemon

Crispy, golden-edged roasted broccoli with nutty parmesan and a bright hit of lemon. A generous toss of High Phenolic Extra Virgin Olive Oil gives the florets clean caramelization, and a raw finishing drizzle brings a fresh, peppery lift to this easy Mediterranean side.

By Olivea Kitchen | Published July 01, 2026

Jump to Recipe
Prep 10 min
Cook 22 min
Total 32 min
Easy

Why We Love This Recipe

We love this recipe because it is genuinely good for you. Broccoli is one of the most nutrient-dense vegetables you can roast, rich in vitamin C, vitamin K, folate, and fiber, and high-heat roasting keeps it whole and fresh while concentrating its flavor. A squeeze of raw lemon adds a little more vitamin C right at the end, and the parmesan brings calcium and protein to round out a simple, wholesome side.

The olive oil is what carries this dish into the Mediterranean-diet pattern. We toss the broccoli in High Phenolic Extra Virgin Olive Oil, a fresh, single-origin oil from Messinia, Greece that is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol. That peppery catch you taste when you finish the plate with a raw drizzle of Ultra High Phenolic is the polyphenols themselves, so flavor and freshness travel together. Our oils are USDA Certified Organic, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens, developed with Harvard-trained cardiologists who set the polyphenol target for each line. If you are curious about the research on olive-oil polyphenols, it is worth a read. You can also explore the evidence on our science page.

Because polyphenols are highest in a fresh, high-phenolic oil and fade with time, light, and heat, using a generous amount to roast and then a raw drizzle to finish is how the most of them reach the plate. As olive oil is the cornerstone fat of the Mediterranean diet and rich in monounsaturated fats, this is a side dish that tastes like a treat and eats like one of the good habits.

View Nutrition Facts

Recipe Success Tips

Dry the broccoli completely before roasting.

Surface water steams instead of roasting and you lose the crisp edges. After washing, spin or pat the florets bone dry, then toss with oil so every cut face can caramelize against the hot pan.

Cut flat sides on the florets.

Halve or quarter larger florets through the stem so each piece has a flat face. Those flat surfaces sit flush on the sheet pan and brown into deep, nutty, lightly charred edges.

Roast hot and give them room.

A 425F oven and a single, uncrowded layer are the difference between roasted and steamed. Use two pans if you need to rather than piling the broccoli on top of itself.

Use enough High Phenolic Extra Virgin Olive Oil.

A generous coat of High Phenolic Extra Virgin Olive Oil is what conducts the heat into each floret and gives that clean golden edge. Its smooth, balanced character holds up beautifully to roasting heat without turning sharp.

Add parmesan in the last stretch.

Scatter the grated parmesan over the broccoli for the final five to seven minutes so it melts and crisps into lacy, savory bits instead of scorching. Freshly grated from a block melts far better than the pre-shredded kind.

Finish raw, off the heat.

Lemon and a drizzle of Ultra High Phenolic Extra Virgin Olive Oil go on after the broccoli leaves the oven. Adding them raw keeps the lemon bright and lets the peppery, grassy finish of a fresh high-phenolic oil come through.

Ingredients

4
servings
  • 3 tbsp High Phenolic Extra Virgin Olive Oil
  • 1.5 lb broccoli, cut into florets
  • 3 garlic cloves, minced
  • 1/3 cup parmesan, freshly grated
  • 1 lemon (zest and juice)
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Sheet Pan
Chef's Knife
Cutting Board
Large Mixing Bowl
Microplane or Grater

How to Cook Roasted Broccoli with Parmesan and Lemon

PREP

1
Heat the oven to 425F and set a large sheet pan inside to preheat. A hot pan gives the broccoli an immediate sear and crisper edges.
2
Cut the broccoli into evenly sized florets, halving or quartering the larger ones through the stem so each piece has a flat side. Make sure the florets are completely dry.

ROAST

3
In a large bowl, toss the broccoli with the High Phenolic Extra Virgin Olive Oil, minced garlic, kosher salt, and black pepper until every floret is well coated. Roasting at high heat, the High Phenolic stays smooth and mellow and gives the broccoli a clean golden edge.
4
Carefully spread the broccoli cut side down in a single, uncrowded layer on the hot pan. Roast for 15 minutes, until the undersides are deeply browned.
5
Scatter the grated parmesan over the broccoli and return it to the oven for 5 to 7 minutes, until the cheese is melted and crisp and the florets are tender with charred tips.

FINISH

6
Transfer the broccoli to a serving platter. Add the lemon zest, squeeze the lemon juice over the top, and finish with a drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift. Taste and add a pinch of flaky salt if needed, then serve warm.

Recipe Notes

This bright, savory side fits almost any Mediterranean table. Serve it alongside easy pasta al limone for a vegetarian dinner, or set it next to a sheet pan of roasted asparagus with lemon for a green, citrusy spread.
Add a pinch of red pepper flakes with the garlic for gentle heat, or swap in broccolini for a more tender, elegant result. For a fuller vegetable platter, roast a tray of classic ratatouille alongside and let the two share the oven.
Reach for the smooth, balanced High Phenolic Extra Virgin Olive Oil for the roasting itself, since it is suited to cooking heat and gives a clean golden edge. Save the bold, intensely peppery Ultra High Phenolic for the raw finishing drizzle, where its grassy, throat-catching character lands fresh on the plate.
Roasted broccoli keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to bring back the crisp edges, and add a fresh squeeze of lemon and a drizzle of olive oil just before serving. Store your olive oil itself in a cool, dark cupboard, tightly capped, to protect its fresh flavor.

Nutrition Facts per Serving

Nutrition Facts
Serving size about 1.5 cups
Calories 210
% Daily Value*
Total Fat 16g21%
Saturated Fat 3g15%
Trans Fat 0g
Unsaturated Fat 12.5g
Monounsaturated Fat 11g
Polyunsaturated Fat 1.5g
Cholesterol 6mg2%
Sodium 560mg24%
Total Carbohydrate 13g5%
Dietary Fiber 5g18%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 8g16%
Vitamin C 135mg150%
Vitamin A 95mcg11%
Vitamin K 155mcg129%
Calcium 160mg12%
Iron 1.3mg7%
Potassium 480mg10%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

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Frequently Asked Questions

Roast at 425F. The high heat caramelizes the cut faces into crisp, browned edges. Preheating the sheet pan and keeping the florets in a single, uncrowded layer makes the biggest difference.
Dry the florets completely, use enough olive oil, and do not crowd the pan. Excess moisture and crowding cause the broccoli to steam instead of roast, which is what makes it soft and limp.
Add the grated parmesan in the last 5 to 7 minutes of roasting so it melts and crisps without scorching. Freshly grated parmesan from a block melts more evenly than pre-shredded cheese.
Add the lemon after roasting. A raw squeeze of juice and a little zest at the end keeps the flavor bright, where roasting it would dull the citrus and make it bitter.
A fresh, high-phenolic extra virgin olive oil is ideal. The smooth, balanced High Phenolic Extra Virgin Olive Oil is suited to roasting heat and gives a clean golden edge, while a raw drizzle of the bolder Ultra High Phenolic adds a peppery finish.
It is a wholesome, vegetable-forward side. Broccoli is high in vitamin C, vitamin K, and fiber, and the extra virgin olive oil adds monounsaturated fats and polyphenols in line with the Mediterranean-diet pattern.
Yes. Roast it up to a day ahead and refrigerate in an airtight container for up to 3 days. Reheat in a hot oven or air fryer to revive the crisp edges, then add fresh lemon and a drizzle of olive oil before serving.
Fresh broccoli roasts best because frozen florets release a lot of water. If you only have frozen, thaw it fully, pat it very dry, and roast at high heat, accepting that the edges will be a little less crisp.
Yes, it is naturally gluten-free and vegetarian. For a vegan version, leave out the parmesan or use a plant-based hard cheese, and lean on the lemon and finishing olive oil for flavor.
It pairs with almost anything, from roast chicken and seared fish to a vegetarian bowl of pasta al limone. Its bright lemon and savory parmesan make it especially good next to other Mediterranean dishes.

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