charred broccoli with parmesan (Printable)

Smoky charred broccoli tossed with lemon, garlic, and Parmesan for a bright, satisfying dish.

# What You Need:

→ Vegetables

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

→ Dressing

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

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)
09 - 2 tbsp 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.
03 - Spread 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 - In the last 5 minutes of cooking, add sliced red onion to the tray or basket if desired.
05 - Whisk remaining 1 tablespoon olive oil with minced garlic, lemon juice, and remaining lemon zest in a large bowl.
06 - Add hot broccoli (and onion if used) to the bowl and toss well to coat with dressing.
07 - Arrange salad on a serving platter. Top with shaved Parmesan, toasted nuts, and parsley if desired. Serve warm or at room temperature.

# Expert Hints:

01 -
  • The char brings out a nutty, almost caramelized depth that makes broccoli taste nothing like what you think broccoli tastes like.
  • It comes together in 25 minutes, tastes elegant enough for guests, and works hot or at room temperature.
  • One bowl, one sheet pan, no fuss, and somehow it feels like you've done something impressive in the kitchen.
02 -
  • Crowded broccoli steams instead of roasts. Give it space on the pan, and don't skip turning it halfway.
  • The lemon juice goes in the dressing, not on the raw broccoli. Raw lemon will make the oil separate, but hot broccoli absorbs it like it's meant to be there.
  • Make the dressing while the broccoli roasts so it's ready the moment everything comes out of the oven. The warm florets will meld with the dressing in a way cold broccoli never will.
03 -
  • Zest the lemon before you juice it. Once you've cut it in half, zesting is twice as hard.
  • If your Parmesan is cold straight from the fridge, let it sit for a few minutes before shaving it. Cold cheese shatters; room-temperature cheese shaves into ribbons.
  • Make extra and eat the leftovers for lunch. Cold charred broccoli is just as good as warm, and sometimes it tastes even better the next day as the flavors settle.
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