Light Roasted Broccoli Recipe

I grew up loving broccoli, probably because it was a regular on Sunday dinner at my grandmother’s house, steamed and finished with melted butter and a squeeze of lemon. Now that my family gathers on Sundays, I often serve a roasted version that is bright, flavorful and simple to prepare: fresh broccoli tossed with a little olive oil and Montreal steak seasoning, then finished with lemon, garlic and Parmesan. It’s quick enough for a weeknight yet attractive enough for company, and it’s a favorite of my son-in-law and most everyone who tries it.

This recipe is adapted from Ina Garten’s popular preparation, but I’ve slimmed it down for fewer calories, a lower cost and less hands-on time. Ina’s iteration uses more oil and is topped with pine nuts; I cut the oil and use sliced almonds instead. I also use Montreal steak seasoning — a blend of garlic, salt, pepper and dried herbs — so you don’t have to measure each spice separately. The result is a crisp-tender roasted broccoli with bright lemon, a touch of savory seasoning and a nutty, cheesy finish.

Start with two pounds of fresh broccoli. After trimming and removing most of the stems, you should end up with roughly 1 1/4 pounds of florets. Rinse well, drain in a colander and dry the florets thoroughly on a clean kitchen towel so they roast rather than steam. Spread the broccoli in a single layer on a foil-lined baking sheet, drizzle with a modest amount of extra-virgin olive oil and sprinkle with Montreal steak seasoning. Toss the pieces by hand until they are evenly coated. A single layer on the pan promotes even browning and a crisp edge.

Broccoli on Baking Sheet

Roast at 425°F (220°C) for about 20 minutes, or until the florets are browned at the edges and tender when pierced with a fork. While the broccoli roasts, prepare the finishing touches. Toast 3 tablespoons of sliced almonds in a dry skillet over medium-high heat until golden and fragrant, about 2–3 minutes, stirring frequently to avoid burning. Zest and juice one lemon — you will need about 2 teaspoons of finely chopped zest and roughly 3 tablespoons of fresh lemon juice. Finely grate 3 to 4 tablespoons of Parmesan cheese; Parmigiano-Reggiano works beautifully if you have it, but any good-quality Parmesan is fine.

Four bowls containing broccoli ingredients

When the broccoli comes out of the oven, transfer it to a serving bowl while still hot. Toss gently with the lemon juice, lemon zest and grated Parmesan so the heat helps the cheese melt lightly and the lemon flavor distribute evenly. Sprinkle the toasted almonds over the top for a pleasant crunch. Serve immediately as a bright, satisfying vegetable side.