Save The first time I accidentally charred broccoli instead of roasting it gently, I was annoyed at myself—until I tasted it. The crispy, smoky edges paired with that bright lemon dressing created something so much better than what I'd planned. Now I chase that char intentionally, and it's become one of those dishes I make when I want something that feels both effortless and a little bit special.
I served this at a casual weeknight dinner when a friend was visiting, worried it seemed too simple. But watching everyone go back for thirds, scraping the last bits of lemon and Parmesan off the platter, I realized sometimes the simplest dishes are the most memorable. It became our thing after that.
Ingredients
- Broccoli florets: One large head gives you plenty of surface area to catch that beautiful char. Cut them roughly the same size so they cook evenly.
- Extra-virgin olive oil: Use the good stuff here—it's doing most of the flavor work alongside the lemon.
- Lemon: Both zest and juice matter. The zest adds a subtle citrus note early on, while the juice in the dressing brings everything alive.
- Garlic: Mince it fine so it dissolves into the dressing rather than sitting in chunky bits.
- Sea salt and black pepper: These aren't afterthoughts. They season the broccoli before roasting and wake up the dressing.
- Parmesan cheese: Shave it with a vegetable peeler or microplane for delicate curls that melt slightly from the heat.
- Toasted nuts: Pine nuts are traditional, but almonds work beautifully too and cost less. Toast them yourself if you have time—it deepens their flavor.
- Fresh parsley: A small handful scattered on top adds color and a fresh, grassy note.
- Red onion: Thinly sliced and roasted alongside the broccoli, it becomes sweet and tender. Skip it if raw onion isn't your thing.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) if using a regular oven, or 200°C (400°F) for an air fryer. A hot oven is your secret weapon for achieving those crispy, charred edges.
- Season the broccoli:
- In a large bowl, toss your florets with 2 tablespoons of olive oil, half the lemon zest, salt, and pepper. Make sure every piece gets coated—this is where the flavor begins.
- Spread and roast:
- Lay the broccoli in a single layer on your baking sheet or in the air fryer basket. Roast for 12 to 15 minutes, turning everything over halfway through so the undersides get golden and charred too.
- Add the red onion (if using):
- In the last 5 minutes of cooking, toss your thinly sliced onion onto the tray. It will soften and caramelize slightly from the residual heat.
- Make the dressing:
- While the broccoli roasts, whisk together the remaining 1 tablespoon of olive oil, minced garlic, fresh lemon juice, and the rest of the zest in a large bowl. Taste and adjust the seasoning—this dressing should be bright and bold.
- Bring it together:
- Pull the hot broccoli straight from the oven and add it to the bowl with the dressing. Toss everything together so the warm florets soak up all that lemony goodness.
- Plate and finish:
- Arrange the salad on a platter or individual plates. Top with shaved Parmesan, scattered toasted nuts, and a sprinkle of fresh parsley. Serve warm or at room temperature—both are equally delicious.
Save There's something almost meditative about watching broccoli transform in a hot oven. The kitchen fills with this wonderful roasted vegetable smell, and by the time it comes out all golden and charred, you know you're about to eat something good. It's the kind of dish that reminds you how little you need to make something feel special.
Why the Char Matters
Charring isn't burning—it's the magical moment when the natural sugars in the broccoli caramelize and the edges turn crispy and dark. This creates depth of flavor that steaming or gentle roasting can never achieve. The contrast between the charred edges and tender florets is what makes this salad sing, and it's why I'll never go back to soft, pale broccoli.
Building Your Own Variations
Once you master the basic recipe, this salad becomes a canvas. A pinch of chili flakes or smoked paprika in the dressing adds warmth and complexity. Swapping Parmesan for Pecorino Romano gives it a sharper, saltier edge. I've even added roasted chickpeas for protein, or tossed in crispy breadcrumbs for extra crunch. The beauty is that the charred broccoli and bright lemon dressing stay the hero no matter what you add.
Serving and Storage Tips
This salad is forgiving in the best way. Serve it straight from the oven while everything's still warm, or let it cool to room temperature for a lighter feel. It even works as part of a grain bowl or alongside grilled chicken if you want to stretch it into a more substantial meal. Leftovers keep well in the refrigerator for a day or two, though I find the texture is crispest on the day you make it.
- If you're making this ahead, dress the broccoli just before serving so it doesn't sit and get soggy.
- Toast your own nuts a few minutes before serving for the best flavor and crunch.
- Extra lemon zest makes a wonderful finishing touch if you want an extra pop of brightness.
Save This is the kind of recipe that slips into regular rotation because it asks so little and gives so much. Once you've made it a few times, you'll find yourself reaching for it whenever you need something nourishing and delicious.
Recipe Guide
- → How do you achieve the charred texture on the broccoli?
Toss broccoli florets with olive oil, lemon zest, salt, and pepper, then roast at high heat or air-fry until edges are blackened and broccoli is tender.
- → Can I substitute Parmesan with another cheese?
Yes, Pecorino Romano works well as a sharp, nutty alternative to Parmesan in this dish.
- → Is it possible to make this dish vegan?
Swap Parmesan for a plant-based hard cheese or omit cheese altogether, and use nuts for added flavor and texture.
- → What nuts complement the salad best?
Toasted pine nuts or slivered almonds add a pleasant crunch and nutty flavor that complements the broccoli.
- → How can I enhance the dressing's flavor?
Adding a pinch of chili flakes or smoked paprika to the lemon-garlic dressing introduces a subtle spicy or smoky depth.