Roasted Broccoli with Lemon and Pecorino-Romano Cheese
Roasted Broccoli with Lemon and Pecorino-Romano Cheese is an easy low-carb and gluten-free side dish, and this is perfect for a holiday dinner because it only needs about 15 minutes in the oven! Use Thanksgiving Recipes to find more holiday recipes like this one!
Yesterday I mentioned that the Thanksgiving Countdown was starting, so for the next month I’ll be giving you lots of options for healthier Thanksgiving Recipes. This Roasted Broccoli with Lemon and Pecorino-Romano Cheese is easy and delicious, and it’s perfect when you don’t want a richer broccoli dish like Broccoli Gratin with Swiss and Parmesan. And due to the generous amount of lemon juice that’s tossed with the broccoli before it’s roasted, plus the always-a-wow flavor of Pecorino-Romano Cheese cheese, this roasted broccoli is incredibly flavorful even though it’s a very healthy recipe.
I love everything about the flavors in this dish, and since I first made this ten years ago I’m so happy to finally have better photos to show you how tasty it is! But besides being healthy and delicious, what really makes this a perfect Thanksgiving side dish is the way the broccoli cooks at high heat in only about 15 minutes, so you could roast the broccoli in the oven while you’re carving the turkey and making gravy.
Through the years I’ve also made this recipe more Thanksgiving-friendly by tossing the olive-oil lemon mixture with the broccoli before it cooks, which eliminates a last-minute step and could be done a little bit in advance if you’d like. Of course you’ll want to serve it on a fancy serving dish for Thanksgiving, but I bet the family would gobble it up off the sheet pan if you made this for a week-night dinner!
When I try a recipe with an ingredientlike Pecorino-Romano cheese that I don’t use often, I’m thankful for my FoodSaver, which allows me to vacuum-seal things and keep them from going bad. The FoodSaver is one of the most used items in my kitchen! I buy Pecorini-Romano Cheese at Costco, but this would also be delicious with Parmesan if you don’t want to buy a special cheese for one recipe. But if you have Pecorino-Romano this is a great way to use it!
Preheat oven to 450F/220C. Cut up enough broccoli to make about 6 cups of small broccoli pieces. Whisk together the olive oil, salt, and fresh-squeezed lemon juice and toss the broccoli with that mixture. Spread broccoli out on a large roasting pan that you sprayed with a little non-stick spray, spacing it so pieces are not touching each other as much as possible and put it in the oven.
While broccoli cooks, use a large grater to grate some Pecorino-Romano cheese. Start to check broccoli after about 10 minutes. (You can turn it at that point, but it’s not essential and if you’re busy making gravy and carving turkey don’t worry about the turning!) Cook until the broccoli is starting to get browned on the edges, about 15 minutes, or slightly longer if you prefer your broccoli more done.
When broccoli is done to your liking, put on a serving plate and sprinkle with the grated cheese (or just serve right from the baking sheet for a more casual meal!)
More Roasted Vegetables for Thanksgiving:
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Sweet Potatoes Rounds with Goat Cheese, Cranberries, and Pecans ~ Well Plated
Roasted Butternut Squash with Rosemary and Balsamic Vinegar ~ Kalyn’s Kitchen
Parmesan Roasted Carrots ~ Your HomeBased Mom
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan ~ Kalyn’s Kitchen
Roasted Fennel and Onion Gratinati ~ A Family Feast
Roasted Brussels Sprouts with Pecans and Gorgonzola ~ Kalyn’s Kitchen
Roasted Broccoli with Lemon and Pecorino-Romano Cheese
This Roasted Broccoli with Lemon and Pecorino-Romano Cheese can go into the oven when you take the turkey out, making it so perfect for Thanksgiving or any special meal.
- 1 lb. broccoli pieces, cut so flower ends are not over an inch across (about 6 cups cut broccoli)
- 2 T extra virgin olive oil
- 2 T fresh squeezed lemon juice (see notes)
- sea salt to taste (I used a sea salt grinder)
- 1/2 cup freshly grated Pecorino-Romano or Parmesan cheese
- Preheat oven to 450F/220C. Spray a large metal baking sheet with olive oil or non-stick spray.
- Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough. Cut apart broccoli flowerets so pieces are the same size and each flower end is about an inch across. (To avoid the mess from trimming broccoli, cut through the stem part, then pull flowerets apart. I don’t remember where I learned this trick, but it really works!)
- Whisk together the olive oil and lemon juice, with a little sea salt to taste. Toss the cut broccoli with that mixture.
- Spread out broccoli pieces out on the baking sheet so they aren’t touching each other. Roast broccoli until pieces are bright green and starting to get browned edges.
- While broccoli cooks, use a large grater to grate the Pecorino-Romano cheese. (
- I would check the broccoli after 10 minutes, and then again after 5 minutes. You may want to cook it a few minutes longer if you prefer your broccoli quite well-done. You can turn it if you prefer, but if you’re making this for a busy holiday meal, no need to turn!
- Sprinkle the hot broccoli with Pecorino-Romano or Parmesan cheese and serve.
I used my fresh-frozen lemon juice for this recipe.
This recipe adapted from one that appeared in Fine Cooking Annual 2008, one of my favorite cookbooks of all time!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Broccoli with Lemon and Pecorino-Romano Cheese would be a perfect holiday side dish for any low-carb or low-glycemic eating plan, including Keto. I’d eat this for the South Beach Diet, but if you’re following the letter of the law for South Beach you’d want to use a bit less cheese!
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