Garlic Parmesan Roasted Broccoli (Printable)

Tender broccoli roasted with garlic and Parmesan for a savory, easy side dish with a vibrant finish.

# What You Need:

→ Vegetables

01 - 1.5 lbs fresh broccoli florets
02 - 2 tbsp olive oil

→ Seasonings

03 - 3 cloves garlic, finely minced
04 - 0.5 tsp sea salt
05 - 0.25 tsp freshly ground black pepper

→ Toppings

06 - 1/3 cup freshly grated Parmesan cheese
07 - Zest of 1/2 lemon (optional)
08 - 1 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, sea salt, and black pepper; toss to coat evenly.
03 - Spread the broccoli mixture in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, stirring halfway, until tender with crisped edges.
05 - Remove from oven; immediately sprinkle with grated Parmesan and toss gently to coat.
06 - Transfer to a serving dish, garnish with lemon zest and chopped parsley if desired, and serve warm.

# Expert Suggestions:

01 -
  • The edges get crispy and golden while the stems stay tender, giving you two textures in every bite.
  • Garlic roasts right alongside the broccoli so it gets sweet and mellow instead of harsh.
  • Parmesan melts into the hot florets and clings to every surface, making even picky eaters ask for seconds.
  • You only need one pan and about five minutes of actual work before the oven does everything else.
02 -
  • Crowding the pan traps steam and you'll end up with soft, pale broccoli instead of crispy, so use two pans if you need to double the recipe.
  • Add the Parmesan only after roasting or it will burn and turn bitter instead of melting into a savory coating.
  • Stir halfway through or the pieces on the edges will char while the center stays undercooked.
03 -
  • Use a silicone brush to coat the florets with oil if you want to use less and still get even coverage.
  • Toss in a handful of toasted pine nuts or slivered almonds right before serving for extra crunch and richness.
  • Try swapping Parmesan for Pecorino Romano if you want a sharper, saltier bite that stands up to bold main dishes.
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