Roasted Broccoli Garlic Parmesan (Printable)

Tender broccoli florets roasted with garlic and Parmesan deliver a flavorful and easy side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh broccoli, cut into florets
02 - 2 tbsp olive oil

→ Aromatics

03 - 3 cloves garlic, finely minced

→ Seasonings

04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Cheese

06 - 1/3 cup grated Parmesan cheese

→ Optional Garnish

07 - 1 tbsp fresh lemon juice
08 - Zest of 1/2 lemon

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss broccoli florets with olive oil, minced garlic, sea salt, and black pepper until evenly coated.
03 - Spread broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, turning once halfway through, until edges are crisp and broccoli is tender.
05 - Remove from oven and immediately sprinkle with grated Parmesan. Toss gently to combine and allow cheese to melt slightly.
06 - Drizzle with fresh lemon juice and sprinkle with lemon zest before serving.

# Expert Hacks:

01 -
  • Takes 30 minutes from start to finish, perfect for those nights when you want something better than a side salad.
  • The broccoli actually tastes like broccoli, not like something you're forcing yourself to eat for health reasons.
  • Leftovers (if there are any) taste just as good cold the next day, straight from the fridge.
02 -
  • Wet broccoli won't crisp properly, so pat your florets dry with a kitchen towel before tossing them in oil. This one thing changed my roasted broccoli game entirely.
  • Don't skip turning the pan halfway through. It sounds like a small detail, but uneven roasting means some florets are charred while others are barely cooked.
  • Add the Parmesan while everything is still hot, or you'll end up with cold cheese on warm broccoli, which just doesn't melt right.
03 -
  • Keep your oven temperature consistent by not opening the door mid-roast. Peeking is tempting but it drops the temperature and extends cooking time.
  • If your Parmesan is coming out of the fridge cold, let it sit on the counter for a minute so it melts faster when it hits the hot broccoli.

Go Back