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Easy • Sides

Crispy Parmesan Broccoli with Lemon Aioli

Transform humble broccoli into a crispy, cheesy sensation, perfectly complemented by a bright and zesty lemon aioli.

Prep
10 min
Cook
15 min
Servings
4
Level
Easy
Crispy Parmesan Broccoli with Lemon Aioli

Who said eating your greens had to be boring? This Crispy Parmesan Broccoli with Lemon Aioli will completely change your mind! Roasting broccoli at a high temperature with a generous sprinkle of Parmesan creates irresistibly crispy, flavorful florets. The homemade lemon aioli is the perfect bright, creamy dip to elevate this simple side dish to star status.

Ingredients

Yield: 4 servings

For the Broccoli

  • 1 ½ lbs broccoli florets (from about 2 heads)
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • Salt and black pepper to taste

For the Lemon Aioli

  • ½ cup mayonnaise
  • 1 clove garlic, minced or grated
  • 1 tbsp fresh lemon juice
  • ¼ tsp salt
  • Pinch of black pepper

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, toss broccoli florets with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the broccoli in a single layer on the prepared baking sheet.

  3. Step 3

    Sprinkle the Parmesan cheese evenly over the broccoli. Roast for 15-20 minutes, or until the broccoli is tender-crisp and the Parmesan is golden brown and crispy at the edges. (Cooking time may vary based on florets size).

  4. Step 4

    While the broccoli roasts, prepare the lemon aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and well combined.

  5. Step 5

    Remove broccoli from the oven and serve immediately with the lemon aioli for dipping.

Tips

  • Ensure broccoli florets are roughly the same size for even cooking. Smaller florets get crispier!
  • Don't overcrowd the baking sheet; use two if necessary, to ensure the broccoli roasts rather than steams.
  • For a spicier aioli, add a pinch of cayenne pepper.

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