Broccoli has long been one of my favorite vegetables. As a child I would happily eat large portions, and as an adult I still crave its bright flavor and satisfying texture. While filming a video with the United Fresh Produce Association, I tried the roasted broccoli at The Purple Pig and was inspired to develop my own version. Many people default to steaming or boiling broccoli, but roasting is simpler and allows the florets to soak up a flavorful sauce while keeping a pleasant bite.
The Purple Pig serves roasted broccoli with garlic and an anchovy vinaigrette, which is delicious. For my version I wanted a little heat, so I created Sriracha Parmesan Roasted Broccoli with lemon, garlic, and olive oil. The combination is bright, slightly spicy, and savory from the Parmesan — so good I finished the entire bowl two days running.
This recipe takes only a few minutes to prepare and scales easily for a family meal or a dinner party. You can roast it alongside your main course to save time. I use just enough Sriracha to add a kick without overpowering the lemon, garlic, and cheese. Roasting softens the broccoli while allowing it to remain slightly al dente and a touch crisper than steamed or boiled florets. The sauce clings to the broccoli as it roasts, concentrating the flavors.
Broccoli is widely regarded as a nutritious vegetable, offering dietary fiber, vitamins A and C, and a higher protein content than many other vegetables. If you enjoy broccoli, try roasting it — the method elevates the taste and texture. Have you tried roasted broccoli before?
Roasted Sriracha Parmesan Broccoli
Ingredients
- 2 Heads of Broccoli
- 2 tablespoons Lemon Juice
- 1 tablespoon Olive Oil
- ½ teaspoon Sriracha
- 1 clove of Garlic minced
- ¼ teaspoons Salt
- dash of Black Pepper
- ¼ cup Parmesan
Instructions
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Preheat the oven to 350°F (175°C). Chop and rinse the broccoli, then pat it dry.
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In a medium bowl, whisk together lemon juice, olive oil, Sriracha, minced garlic, salt, and black pepper until combined.
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Add the broccoli to the bowl and toss thoroughly so each floret is coated in the sauce.
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Transfer the broccoli and any remaining sauce to a baking pan, spreading the florets in a single layer. Sprinkle the Parmesan evenly over the top.
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Bake for about 25 minutes, until the broccoli is tender and the edges are lightly browned. Serve warm.