Roasted Baby Broccoli narrow display Roasted Baby Broccoli wide display

Roasted Baby Broccoli

Lemon and Parmigiano-Reggiano


Serves 4
Active Time:
~3 min
Total Time:
~13 min

About this Recipe

In 2013, there was a campaign centered around the slogan “Eat Fad Free: Broccoli vs. Kale.” Today, there is a countertop oven that brought broccoli out of the shadows and onto your plate. Broccoli: meet your maker!



Prep baby broccoli

  • Trim bottom ½ inch off baby broccoli stems and discard. If stalks are wider than your pinky finger, cut in half lengthwise.
  • In large bowl, toss together baby broccoli, 2 tablespoons cooking oil and a pinch of salt.
  • Place baby broccoli in Zones 1, 2 and 3 of Brava metal tray.
  • Pro Tip: Be sure to arrange baby broccoli in a single layer; if stacked too high, it will burn. Place broccoli florets toward the outside edge of the tray, with stems facing the middle.


Slide metal tray into top shelf

  • Select “Roasted Baby Broccoli” on your Brava touchscreen and follow instructions.
  • While food cooks, prepare vinaigrette.


Make vinaigrette

  • Squeeze juice of ½ lemon into same large bowl you used in Step 1; save remaining lemon half for finishing the dish.
  • Add red pepper flakes and 2 teaspoons extra-virgin olive oil; stir well. Stir in half of Parmigiano-Reggiano; save the rest for finishing the dish.


Finish baby broccoli & serve

  • When your food is done, transfer baby broccoli to bowl with vinaigrette and toss to coat. Taste and season with salt or more lemon juice, if desired.
  • Sprinkle baby broccoli with remaining Parmigiano-Reggiano.