Roasted Broccoli with Parmesan (Printable)
Tender broccoli florets roasted with garlic and Parmesan cheese for a savory side dish.
# What You Need:
→ Vegetables
01 - 1 1/2 pounds broccoli florets
02 - 3 cloves garlic, minced
→ Oil & Seasonings
03 - 3 tablespoons extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 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, to serve
# Steps:
01 - Set the oven to 425°F and line a large 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 the coated broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, flipping once halfway through, until crisp-tender and lightly browned at the edges.
05 - Remove from oven, immediately sprinkle Parmesan cheese over hot broccoli, and toss gently to combine.
06 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve with lemon wedges.
# Expert Hints:
01 -
- The florets get caramelized and nutty in the oven, which is nothing like steamed broccoli.
- It comes together in 30 minutes flat, so you can pair it with almost anything for dinner.
- Parmesan melts slightly on the hot broccoli, creating tiny pockets of umami that make you reach for more.
02 -
- Don't overcrowd the baking sheet—the broccoli needs breathing room to roast instead of steam, which is the difference between crispy and soggy.
- Add the Parmesan right after it comes out of the oven so the cheese melts slightly from the residual heat instead of remaining cold and grainy on top.
03 -
- Pat the broccoli florets dry before tossing with oil—any excess moisture will steam them instead of roasting them.
- Toast your pine nuts or breadcrumbs separately in a dry skillet first, so they stay crispy and don't absorb oil from the broccoli.