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Roasted Broccoli with Lemon & Pecorino


Serves 4

  • 1-1/2 lb. broccoli
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 2 Tbs. fresh lemon juice; more to taste
  • 1/3 cup freshly grated Pecorino Romano

Position a rack in the center of the oven and heat the oven to 450ºF.

Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. 

Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 280, Fat (kcal): 24, Fat Calories (g): 210, Saturated Fat (g): 4.5, Protein (g): 6, Monounsaturated Fat (g): 16, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 2, Sodium (g): 460, Cholesterol (g): 5, Fiber (g): 4,

Photo: Scott Phillips

This recipe is amazing, very easy to follow and the broccoli tastes like candy. Delicious!!!! Made it as a side for Thanksgiving dinner, put shredded cheese separately on a side, and ended up eating it without the cheese. Everybody was raving about how good this broccoli came out. Thank you!!!! Will make it again many times!!!!!!!

This was very easy and delicious. I followed the recipe and it turned out great!

We like this recipe, very easy and fast. We added lemon zest beside the lemon juice and cheese. The recipe works well with Parmesan Cheese. I definetively will make it again

I love this recipe. Not only is it quick and easy, the combination of the Parmesan cheese and lemon juice really enhance the rich flavor of the roasted broccoli. I make this at least once a week and serve it often for company.

We really enjoyed this dish. It was really easy to make. At first when I tossed the roasted broccoli with the lemon juice, it tasted too citrusy. However after letting it sit for a few minutes with the pecorino, the lemon juice mellowed out and the broccoli tasted great. We will be making this regularly from now on.

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