Broccoli has never tasted better. Truly, I have never been this excited about broccoli, and I’m a big broccoli fan! Broccoli florets are roasted until they’re irresistibly caramelized and crackly on the edges, with golden, bubbling Parmesan on top. A drizzle of tangy balsamic vinegar and a sprinkle of lemon zest rounds it out.
This delicious side dish recipe looks sophisticated and it’s easy to make, too. The only hard part about making this recipe is not eating it all straight off the pan! Make this simple side dish recipe on busy weeknights and special holidays. No matter the occasion, this broccoli will disappear quickly.
This Parmesan and balsamic broccoli is a delicious variation on my perfect roasted broccoli recipe. This recipe would pair beautifully with your favorite Italian or Mediterranean entrées. It would be lovely with eggs, too, for brunch or a simple breakfast-for-dinner situation.
Looking for recipes to pair with this broccoli side dish?
You can roast this broccoli in the oven while you cook pasta on the stove. Here are a few of my favorite pasta dishes that would play well with this roasted broccoli:
Spring Pea and Asparagus Pasta Vegan Spaghetti alla Puttanesca Basil Pesto Creamy Pumpkin Marinara
You could also roast this broccoli while you’re baking hearty Italian casseroles. Just bake the broccoli on the rack below. Here are my picks:
Favorite Vegetable Lasagna Lentil Baked Ziti Italian Eggplant Parmesan
Let me know how you like this recipe in the comments! Your feedback and ratings are so important to me, and I’m eager to hear what you think of this broccoli.
*Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. **Balsamic vinegar note: For the vinegar to stick to the broccoli, you’ll want to use a high-quality, thick balsamic vinegar (I love Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $7, make sure you get the bottle with “25 stars” on it) or store-bought balsamic glaze/reduction (DeLallo and Alessi make them). You can use regular runny balsamic for less beautiful results, or make your own balsamic reduction by following the note below. How to make balsamic reduction: Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, Caprese and green salads, and more.
