Easy Roasted Broccoli with Pecorino and Lemon

Need a quick side dish for dinner tonight? Look no further than this quick and delicious roasted broccoli. The zesty lemon and sharp Pecorino Romano cheese will have you craving this broccoli recipe.

sheet pan with Roasted Broccoli, Pecorino and Lemon
Photo: Blaine Moats
Prep Time:
15 mins
Roast Time:
25 mins
Total Time:
40 mins
4 1/2 cups


  • 1 ¼ pound broccoli florets, halved if large

  • ¼ cup extra-virgin olive oil

  • ¾ teaspoon kosher salt

  • ¼ teaspoon Black pepper

  • 1 lemon

  • 1 ounce Pecorino Romano cheese, finely shredded*


  1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil. Add broccoli and olive oil to the pan; toss to coat, arranging larger pieces near the edges of pan. Season with salt and pepper. Roast 15 minutes. Turn and roast about 10 minutes more or just until broccoli is tender and nicely charred.

  2. Zest the whole lemon over the broccoli, then squeeze juice from half of the lemon over the broccoli. Sprinkle with cheese.


Pecorino Romano is a firm, sharp-tasting sheep's milk cheese. It's similar to Parmesan, which makes a fine substitute.

Nutrition Facts (per serving)

197 Calories
16g Fat
10g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 197
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 359mg 16%
Total Carbohydrate 10g 4%
Total Sugars 3g
Protein 6g
Vitamin C 129.9mg 650%
Calcium 144mg 11%
Iron 1.2mg 7%
Potassium 463mg 10%
Folate, total 91.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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