Roasted Broccolini and Lemon With Parmesan

Name: Roasted Broccolini and Lemon With Parmesan
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lemon, halved crosswise, seeds removed; 4 garlic cloves, smashed; 2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all); 3 to 4 tablespoons olive oil; Kosher salt and freshly ground pepper; ½ cup finely grated Parmesan

By Alison Roman

Updated August 18, 2026

Armando Rafael for The New York Times. Food Stylist: Monica Pierini.

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Total Time: 20 minutes
Rating: 5(4,196)
Comments: Read comments

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

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Ingredients

Yield:4 servings

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
Step 2
Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
Step 3
Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

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Ratings

5 out of 5

4,196 user ratings

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Comments

Lynda H.8 years ago

This is delicious. I used a large Meyer lemon, as the rind and flesh is tasty roasted. Halved lengthwise any large broccolini stalks (thanks for the comments . . . love you guys!). Muddled the smashed garlic with 3 tbsp. olive oil (to get a bit more garlic flavor into the dish) before tossing with the broccolini and lemon in a large bowl. Spread everything out on a half sheet pan. Used all the Parmesan (1/2 cup = 50 grams). Roasted for 20 minutes. Perfect, IMHO.

Gabriel8 years ago

My 12-year-old asked for seconds and then thirds. Case closed: Jury finds recipe delicious as charged.

joanhc7 years ago

This IS genius. Don’t skimp on the lemon! I’ve made this three times. The last time I parboiled the broccolini for just a minute and dried it in a towel quickly before seasoning and roasting—vastly improved the texture and flavor.

citymombt5 days ago

8-10 min...add parm very near the end or it will just disappear. no need for extra lemon slices besides those which roasted

Dylan7 days ago

Loved it. Be careful if you have a convection oven not to use the convection setting, will crisp up the edges way too much.

David21 days ago

Followed instructions to the letter. After 10 minutes it was burnt.

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