Roasted Broccoli with Garlic Parmesan (Printable)
Tender-crisp broccoli roasted with sliced garlic and finished with melted Parmesan for a simple, flavorful Italian side dish.
# What You’ll Need:
→ Vegetables
01 - 1½ lbs broccoli florets, trimmed and washed
→ Seasoning & Oil
02 - 3 tbsp olive oil
03 - 4 garlic cloves, thinly sliced
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper
→ Topping
06 - ½ cup freshly grated Parmesan cheese
07 - 1 tbsp lemon juice (optional)
08 - Zest of ½ lemon (optional)
09 - 2 tbsp chopped fresh parsley (optional)
# Steps:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the broccoli florets with olive oil, sliced garlic, salt, and black pepper until evenly coated.
03 - Spread the broccoli in a single layer on the prepared baking sheet, ensuring the florets are not overcrowded.
04 - Roast for 18–20 minutes, stirring halfway through, until the broccoli is tender and the edges are golden brown.
05 - Remove from the oven and immediately sprinkle with Parmesan cheese. Toss gently so the cheese melts slightly over the hot broccoli.
06 - If desired, drizzle with lemon juice, sprinkle with lemon zest, and garnish with parsley before serving.
# Expert Advice:
01 -
- The high heat creates irresistible crispy edges while keeping centers tender
- Garlic slices turn into golden chips that taste like savory candy
- Parmesan melts into salty pockets that make every bite exciting
02 -
- Overcrowding the pan is the fastest way to soggy broccoli, give them space to breathe
- The garlic slices can burn quickly, so keep them thin and toss halfway through
- Wait until the very end to add parmesan so it melts but doesn't turn into a hard crust
03 -
- Dry your washed broccoli thoroughly with towels for the crispest results
- Cut florets into similar sizes so everything finishes cooking at the same time