Roasted Broccoli with Parmesan (Print Version)
Tender broccoli florets tossed with garlic and Parmesan for a flavorful, simple side dish.
# Recipe Ingredients:
→ Vegetables
01 - 1.5 pounds broccoli florets
02 - 3 cloves garlic, minced
→ Oil & Seasonings
03 - 3 tablespoons extra-virgin olive oil
04 - 0.5 teaspoon sea salt
05 - 0.25 teaspoon freshly ground black pepper
→ Cheese
06 - 1/3 cup freshly grated Parmesan cheese
→ Garnish (Optional)
07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges for serving
# Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, sea salt, and freshly ground black pepper. Toss until evenly coated.
03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet.
04 - Roast in the preheated oven for 18 to 20 minutes, flipping halfway through, until crisp-tender with slightly browned edges.
05 - Remove from oven and immediately sprinkle Parmesan cheese over the hot broccoli. Toss gently to combine.
06 - Transfer broccoli to a serving dish, garnish with chopped parsley if desired, and serve with lemon wedges.
# Expert Advice:
01 -
- The edges turn crispy and caramelized while the insides stay tender, making it impossible to stop eating.
- It takes just 30 minutes from start to table, yet tastes like you fussed over it.
- The garlic becomes mellow and sweet in the heat, not sharp or overpowering.
02 -
- Flip or shake the pan halfway through—broccoli that sits still burns on one side while staying pale on the other.
- Add the cheese while the broccoli is still hot so it clings and gets a little melty instead of sitting on top like confetti.
03 -
- If you like things sharper, swap Parmesan for Pecorino Romano—it has more bite and funk.
- Toast the garlic separately in the oil for 30 seconds before tossing it with broccoli if you want it mellow and nutty instead of raw and sharp.