Roasted Broccoli Garlic Parmesan (Printable)
Tender roasted broccoli florets tossed with garlic and Parmesan for a tasty side dish.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh broccoli florets
→ Aromatics
02 - 3 cloves garlic, finely minced
→ Seasonings
03 - 2 tbsp olive oil
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 Steps:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine broccoli florets, olive oil, minced garlic, sea salt, and black pepper. Toss to coat evenly.
03 - Spread the broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, turning once halfway, until edges are crisp and broccoli is tender.
05 - Remove from oven and immediately sprinkle grated Parmesan over the broccoli. Toss gently to combine and allow cheese to melt slightly.
06 - Drizzle fresh lemon juice and sprinkle lemon zest over the broccoli before serving to enhance brightness.
# Expert Advice:
01 -
- The broccoli edges caramelize into crispy, almost burnt bits that you'll find yourself picking off first.
- It comes together in 30 minutes with just one pan and no fussy techniques.
- A vegetable side that actually tastes like comfort food rather than obligation.
02 -
- Don't skip the halfway turn because the bottom side needs direct heat to crisp properly, not just ambient warmth.
- The Parmesan goes on immediately after roasting while the broccoli is still hot, which is how it melts and clings instead of just sitting on top.
- Fresh garlic matters more here than in most dishes because it gets so prominent, and I've learned the hard way that burnt garlic tastes bitter and ruins the whole thing.
03 -
- Buy your broccoli a day or two before you plan to use it and store it in the crisper drawer uncovered so it stays firm and the florets don't get mushy.
- If your oven runs hot or cold, start checking at 15 minutes so you don't overcook it or end up with pieces that are still too tender.
- Grate your own Parmesan from a wedge if you can because it melts into the broccoli better than the pre-shredded kind, which sometimes stays separate and chalky.