Parmesan Roasted Broccoli is an easy side dish that accompanies so many main dishes. Everyone in the family will love this delicious roasted broccoli recipe.
The other night we had this delicious Parmesan Broccoli with my Easy Top Round Roast and my Roasted Baby Potatoes. It was so easy to make!
You guys. One of my kids had three helpings of this amazing broccoli recipe. It’s absolutely delicious.
So good, can’t stand it. Kind of eating that has stripped 30 lbs off of me since summer and it’s so good, earthly eating.
How to Make Parmesan Roasted Broccoli
This is just a brief overview so you can see how easy this delicious recipe is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post or click the “jump to the recipe button” above.
- Prep the broccoli. Get my tips for cutting broccoli below.
- Season the broccoli. Add the broccoli florets, minced garlic, olive oil, salt and pepper to a large bowl.
- Toss to combine. Toss it two more times than seems necessary to ensure it is fully coated.
- Pour everything onto a parchment lined baking sheet. Use a spatula to scrape out the bowl and get all the oil and seasonings onto the broccoli.
- Roast for 20 to 25 minutes. Toss with parmesan and enjoy.
Picking out Broccoli at the Store
Here are a few things that you want to look for and keep in mind when you are buying broccoli.
- Look for broccoli that is even in green color. You want to see a similar shade of green throughout the top of the florets. Avoid bunches that have patches of yellow or brown.
- Keep an eye out for plump stems. If you see any wrinkles on the stems you want to pass and look for stems that are perkier.
- Reach for broccoli with compact florets. The looser the florets are the closer they are to blooming.
Storing Broccoli
Broccoli should be stored in the refrigerator. You want to keep it in the bag that it was purchased in so that it doesn’t dry out. That being said, give it some space to breath and allow air to circulate around it, so the bag should remain loose and unsealed.
Best Baking Sheets
How to Cut Broccoli
Broccoli is a staple in our house. So I’m always cutting up a head of it. Buying pre-cut broccoli can be a time saver but it does tend to go bad more quickly and can be more expensive.
- Cut off the thick stem, we are just using the florets. I love peeling off the thick skin, cut it into sticks and snacking on it as I make dinner.
- Now cut the florets so they have minimal stems to them. You want the stems no longer than about an inch or an inch and a half.
- Cut big florets in half. Or break them apart into smaller florets.
Fresh Parmesan
I’m going to get back on that old soap box of mine and ask you to please use freshly grated parmesan. The difference between freshly grated parmesan and what you can get in the can are huge in terms of both texture and flavor.
That said, if having to buy a block of parmesan means you can’t make this because it isn’t in the budget, please make it and use what you do have! You will still really like it.
Additions to Roasted Broccoli
There are a lot of great ways that you can mix up this recipe.
- Toss it with a little Italian Dressing. This was my very favorite way to eat broccoli growing up. Cut the olive oil in half here, add a few tablespoons of dressing after it roasts and skip the cheese.
- Throw in some crushed red pepper flakes when you are tossing it with the olive oil. I would start with about 1/4 teaspoon.
- Add some lemon zest. I love this on other roasted vegetables and it is great here too. A teaspoon will work great, there is so much flavor in lemon zest.
Make it in the Air Fryer
If you love the idea of this recipe but your oven is currently occupied by that beautiful roast chicken, then pull out the air fryer! This recipe works great in the air fryer. You can find the instructions for that in the link below.
Air Fryer Broccoli
What to Pair with Roasted Broccoli
In addition to the easy round roast and baby potatoes that I linked in the first paragraph of the post, here are a few other recipes that I really love to serve this great side dish with.
If you try this roasted broccoli or any of my other recipes, leave me a comment and let me know what you think.
Parmesan Roasted Broccoli
Ingredients
- 8 cups broccoli florets (about four medium heads of broccoli)
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese 25 grams (freshly grated is best)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the broccoli with garlic, olive oil, salt, and pepper. Pour it onto the prepared pan, making sure to use a spatula to get all the excess oil and seasonings onto the pan.8 cups broccoli florets, 2 cloves garlic, 3 tablespoons olive oil, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Roast for 20 to 25 minutes or until the broccoil is soft and begins to brown. Toss once with a spatula during roasting.
- While still hot, toss the broccoli with the cheese. Serve and enjoy.1/4 cup parmesan cheese
Gail Brownfield says
Hi, I am going to make this as a side for Christmas. The recipe has no quantity for the parmesan cheese. My guess would be 1/4 cup of cheese. Thank you and have a good day. Merry Christmas !
Oh geez. Sometimes I wonder how I got so far. Yes! 1/4 cup. I just fixed it now.
Anthony says
So good, can’t stand it. Kind of eating that has stripped 30 lbs off of me since summer and it’s so good, earthly eating. I even leave meat off of dinner since it only me sometimes. Love raw fresh broccoli, and even thawed frozen aint bad done this way. I swear, though, that if I have to eat one more brussel sprout, I’ll throw myself under a truck.
I’m so glad you like this one!
Barbara says
I just made the mashed cauliflower this afternoon “I Love It” I have made cauliflower recipes before but nothing as wonderful as this recipe. It now will be my “go to” recipe for cauliflower. I’m impressed with the healthy aspect, no more squeezing out the cauliflower in cheese cloth anymore and loosing the vitamins down the drain … next is your Broccoli soup and roasted broccoli, Thank You for sharing your recipes
Yay!! This makes my day because I just love that recipe so much!
Jean says
I love that you put the amounts needed for the recipe in the instructions!
Love your recipes!
Glad to hear it, Jean!