Roasted Baby Broccoli

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!


  • 1 lb baby broccoli
  • 1 lemon
  • ⅛ teaspoon red pepper flakes
  • ¼ cup grated Parmigiano-Reggiano

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt


mixing bowl

Brava metal tray

Nutrition Information

Allergens: Milk


  • Chef's Picks
  • Lunch
  • Dinner
  • Vegetarian
  • Gluten Free
  • Italian
  • Keto
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Serves 4
  • Sides
  • Vegetables
  • Weeknight

  1. step

    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.

  2. step

    Slide metal tray into top shelf

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

  3. step

    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.

  4. step

    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.