Charred Broccoli with Parmesan (Print Version)

Smoky roasted broccoli combined with lemon, garlic, Parmesan, and toasted nuts for a vibrant salad experience.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 425°F or air fryer to 400°F.
02 - Toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, sea salt, and black pepper until evenly coated.
03 - Arrange broccoli in a single layer on a baking sheet or in the air fryer basket. Roast or air-fry for 12 to 15 minutes, turning once, until edges are charred and broccoli is tender.
04 - If using, add sliced red onion to the tray or basket during the last 5 minutes of cooking.
05 - Whisk together remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining lemon zest in a large bowl.
06 - Add hot roasted broccoli and red onions (if used) to the bowl. Toss thoroughly to coat with the dressing.
07 - Transfer to a serving platter, top with shaved Parmesan, toasted nuts, and chopped parsley if desired. Serve warm or at room temperature.

# Additional Tips::

01 -
  • The broccoli gets smoky and charred, trading that boiled-vegetable taste for something bold and nutty.
  • It comes together in under 30 minutes, which means weeknight dinner without the stress.
  • Works equally well warm from the oven or at room temperature, making it perfect for meal prep or last-minute entertaining.
02 -
  • Don't skip the high heat or you'll end up with steamed broccoli instead of roasted, which defeats the entire purpose and won't give you those crispy edges that make this dish special.
  • Toss the broccoli with the dressing while it's still hot so it actually absorbs the flavor instead of just sitting on top, which is the difference between a good salad and one that tastes like nothing.
03 -
  • If your oven runs cool, roast a minute or two longer rather than opening the door repeatedly, which drops the temperature and keeps the broccoli from charring properly.
  • Toast your own nuts in a dry skillet for a minute or two before using them, because the smell alone will make you remember why you're cooking this in the first place.
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