Garlic Parmesan Roasted Broccoli (Print version)

Tender broccoli with garlic and Parmesan, roasted to a crispy, flavorful finish in under 30 minutes.

# What you'll 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 - 0.33 cup freshly grated Parmesan cheese
07 - Zest of 0.5 lemon (optional)
08 - 1 tbsp fresh parsley, chopped (optional)

# Directions:

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

# Expert Tips:

01 -
  • It turns boring broccoli into something you actually crave, with crispy edges that taste almost like chips.
  • The whole thing comes together in one bowl and one pan, so cleanup is painless.
  • Garlic and Parmesan make everything better, and this is proof.
02 -
  • Crowding the pan traps steam and makes the broccoli soggy instead of crispy, so give each floret its own space.
  • Add the Parmesan after roasting, not before, or it will burn and turn bitter in the high heat.
03 -
  • Use a garlic press or microplane to mince the garlic finely so it roasts evenly and doesnt burn.
  • Toss the broccoli with Parmesan while its still hot so the cheese melts into all the nooks and crannies.
  • If your florets have long stems, peel and slice them too, they roast beautifully and taste just as good.
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