Name: Sheet Pan Roasted Broccoli with Lemony Garlic Parmesan Cream
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 large bunch broccoli; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt, divided use; 2 large garlic cloves; zest from 1 lemon; Juice from ½ lemon; ¼ cup freshly grated parmesan cheese; ¼ plain Greek yogurt or sour cream

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Sheet Pan Roasted Broccoli with Lemony Garlic Parmesan Cream

Prep Time 10

Cook Time 20

There's a pizza place near me that cooks their broccoli in the wood burning pizza oven, then drizzles the most delicious garlic lemon sauce over top as soon as it comes out, smoking hot. I've tried to recreate that amazing, and simple dish in my own kitchen, and am happy to say the results are equally as good. This is a lemony sauce, but is balanced by the salty parmesan and piquant garlic.

5 from 1 vote

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Course Side Dish

Servings

Ingredients

1 large bunch broccoli
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, divided use
2 large garlic cloves
zest from 1 lemon
Juice from ½ lemon
¼ cup freshly grated parmesan cheese
¼ plain Greek yogurt or sour cream

Instructions

Preheat your oven to 375 F.
Trim the broccoli: cut the florets to medium-sized pieces, and the stems into bite-sized pieces. Place on a baking sheet and toss with ½ teaspoon salt and olive oil. Roast for 15-20 minutes, shaking the pan occasionally, until cooked but still crisp, and nicely browned.
Meanwhile, use a fine rasp grater or microplane to zest the lemon into a small bowl, then grate the garlic clove into the bowl. Add the lemon juice and lemon zest, and let it sit for 5-10 minutes, during which the acid from the lemon juice will mellow out the sharp garlic flavor. Add the yogurt, parmesan cheese, and remaining ½ teaspoon salt and mix well. Taste for seasoning, and add more salt if necessary.
Place the broccoli in a serving bowl and drizzle the sauce over top. Pass extra grated cheese and pepper flakes at the table if desired.

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