Damn Delicious

Garlic Parmesan Roasted Broccoli

These roasted broccoli florets come together with just 5 min prep, tossed in Parmesan-garlic goodness. Plus, it’s the perfect and easiest side dish to any meal!

Garlic Parmesan Roasted Broccoli - This comes together so quickly with just 5 min prep. Plus, it's the perfect and easiest side dish to any meal!

 

My apologies for all the vibrant green here.

 

It’s just that after you have a late-night In-N-Out feast due to a broken AC in Southern California, you need to balance it out with some veggies.

And then when you smother those veggies with garlic and Parmesan, well, even in 90+ degree heat, life is good. Life is very good.

So good, I munched on this all day while dripping sweat on my dining table.

Every bite was so worth it. So garlicky. And just so crisp and crunchy.

And now that balance is restored, we may get In-N-Out again tonight, which just means we’ll be having this broccoli goodness again and again!

Garlic Parmesan Roasted Broccoli

This comes together so quickly with just 5 min prep. Plus, it’s the perfect and easiest side dish to any meal!

5 minutes10 minutes

Ingredients:

  • 24 ounces broccoli florets*
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 10-12 minutes, or until tender.
  4. Serve immediately, sprinkled with Parmesan and lemon juice.

Notes:

*24 ounces broccoli florets is equal to about 5 cups.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 114.1 Calories from Fat 73.8
% Daily Value*
Total Fat 8.2g 13%
Saturated Fat 1.7g 9%
Trans Fat 0g
Cholesterol 3.6mg 1%
Sodium 95.7mg 4%
Total Carbohydrate 4.8g 2%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 5.6g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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106 comments

  1. Rated 5 out of 5

    Great broccoli recipe. I try to eat as much broccoli, as I can. It has so many health benefits. It’s good for collagen production, and fighting disease, as it’s rich in vitamin C. As I don’t like it, I always seek new ways to cook it. Luckily, this recipe is so delicious… I loved crisped broccoli.
    PS Great close photos

  2. Rated 5 out of 5

    I made this for the first time this evening!  
    It was super easy and it was absolutely delicious!!
    Great “go to” recipe when you need something good in a short amount of time!!

  3. Rated 5 out of 5

    Another darn delicious easy recipe and the pictures of the broccoli are stunning!  

  4. Rated 5 out of 5

    I just made this for the first time and I came out great! Thank you for helping me reintroduce vegetables in my diet!!

  5. I tweaked this by adding some melted butter to the oil

  6. Rated 5 out of 5

    Thank you for this great recipe.  It was easy to make and delicious.  I will definitely be making this again!

  7. Rated 5 out of 5

    I tweaked this by adding some melted butter to the oil and it was so awesome even my kid who doesn’t like broccoli ate it!!

  8. Rated 4 out of 5

    The recipes was fine, but why did I have to scroll through FIVE almost identical images to get the recipe!

  9. Rated 5 out of 5

    Made this tonight. Cooked it for 10 minutes and it was perfect. The Parmesan and lemon at the end put it over the top. Really nice job with this recipe. 

  10. Rated 5 out of 5

    My hubby doesn’t like broccoli, but he’s renamed this as ‘popcorn broccoli’ because he could eat the whole pan…haha!!
    It’s a regular dish in my house! Thank you! 

  11. Rated 5 out of 5

    Made this for christmas and everyone loved it, adults and kids!! Will absolutely make again.

  12. I used your recipe with some tweaks!  Thank you!

  13. Absolutely Delicious!! I love it! Thank you 

  14. Hello,

    I’m trying your recipe (which looks fabulous) tonight but have a concern about the garlic burning.  I saw a previous post in which you said it didn’t burn, just cooked through, but garlic burns so easily and then tastes awful.  So, my question concerns the time cooked.  Do you bake more on the 10 min or 12 min end of the time period?  Thank you!

  15. I made this tonight , game changer ! The only problem is I didn’t make enough, my husband doesn’t like anything green , so I cut it back and only made it for myself. We grilled it, instead  of roasting it in the oven. This is my new favorite way to have broccoli ! 

  16. I made this broccoli tonight. I didn’t care for the lemon so I will omit that next time. Otherwise, it was delicious!

  17. Thanks for this awesome recipie, I made this for my family for the first time today and they loved it!

  18. Your directions don’t make any sense. You say lay florets down, season them, then toss them.

    Pretty sure you want to toss first then lay down in a single row.

  19. Could you use other cheeses? Just not a huge fan of parmasan 
    Thanks

  20. Made this tonight. All plates scraped clean! Delish 🙂

    Thank you

  21. Your recipe has turned my uber picky kids into broccoli eating machines! This is now our go-to side. Thank you, thank you, thank you!

  22. Simple the best and this is one of those healthy dishes which one should definitely try. I am going to make this for sure 🙂

  23. Sometimes simple recipes are the best! I make this all the time as either a side dish or even a snack. I have used broccoli and cauliflower mixed, and even used frozen broccoli florets in a pinch. Great solid recipe!!!

  24. Thanks for the delicious recipe! I was trying to figure out what to have for dinner tonight, and I had pulled broccoli and cauliflower out of the fridge. I then started to look up recipes and found yours! It turned out great, and this was our meal. This is a new favorite of our family.

    Thanks again,
    Jenny

  25. This was one of the tastiest things I’ve eaten in a while and sooooo fast and easy! My entire family was fighting over it! Definitely going to be making this again!! Having trouble getting my dad to eat veggies and he loves them! I don’t want to sound cheesy, but I can’t thank you enough! ☺️

  26. Dear CHUNGAH, I’m from Brazil. I’m finding her fantastic recipes. Are mouthwatering. Congratulations!

  27. Every time I make this I DO eat the entire pan! Thanks for yet another great and easy recipe.

  28. I am getting bored with same old lunches. Trying to balance health and losing a few pounds. This sounds yummy. I may try it today! Oh, and the calories are low! Will need to add something to keep going until snack time LOL!

  29. Made this tonight. It was fantastic!! It will be going into the side dish rotation.

  30. Are these fresh or frozen florets?

  31. Tried the recipe and must say YES,YES. Superb.

  32. This recipe is so DAMN delicious, literally! I just started on my healthy eating journey this week and I’ve been searching for some great-tasting vegetables dishes. This recipe is so good I could just eat the whole tray of broccoli by itself as a main course. Thank you so much for sharing this recipe! It will definitely be a staple at my (healthy) dinner table from now on!

  33. Love, love, love this recipe!! Thanks, Chungah! I whisked the garlic and olive together and then mixed broccoli and that mixture in bowl and then placed on baking sheet. Yum!!

  34. Made it yesterday, it was yummy !!!

  35. Chungah’s recipe is my favorite way to make broccoli! A little tip for ppl like me who like to save $$- don’t use the Kraft or generic brand parmesan. It won’t taste near as good. Spend a little extra dough for higher quality parmesan and it makes ALL the difference!

  36. I don’t have fresh garlic. Could I use garlic powder?

  37. Hey trying this today with lovely beet dip. Can’t wait to see how pretty pink and green look together. You make green eating look so tempting! Thanks for sharing.

  38. I make this often, except that I use Garlic infused grapeseed oil by Wildtree . It’s fabulous!!!!!

  39. LOVED<3 this recipe! Ive now made it a few times….THANK YOU

  40. any problems with the garlic burning?

  41. Has anyone made this & frozen it? Or made it to a certain point & frozen it? I planned to make it for a family dinner tomorrow night, but something has come up & dinner is canceled. So, I have all this broccoli & I’m not sure what to do with it?? I could just freeze it….. Any help would be appreciated.

    • Rachel, did you try freezing this? I have a similar problem.

    • If you can’t use all the roasted broccoli why not turn it into a soup and then freeze it. Put the roasted broccoli in a pot add chicken stock to cover only half the depth of the broccoli and simmer until a little bit more tender, then puree in a blender and freeze. When reheating as a soup add a swirl of cream or milk once it is heated.

    • Maybe broccoli soup…

  42. Tried this recipe for my New Year’s Eve meal and would make three adjustments for the next time I make it.

    1. I would combine the broccoli, oil, garlic, and salt and pepper seasoning in a plastic bag and shake it to obtain consistent coverage and flavoring. I had the broccoli spread on the pan, added the ingredients and then just moved it all around by hand trying to get it covered but it was a) a little messy and b) some pieces were more covered in the oil and seasoning than others. So it just wasn’t consistent.

    2. I used lemon juice from a bottle and sprinkled it on using a Tbsp, which wasn’t super effective. Some pieces turned out very lemony and others not so much. Next time I would try to spray the lemon juice on for equal distribution.

    3. I would actually use freshly grated Parmesan cheese. I used the stuff in the plastic can which is basically like powdered cheese. While it was still good, I thought it was a LOT of cheese to be using in that form. So suggestion for others: if you use the canned grated Parmesan, use about 4 Tbsps and not 1/4 C.

    Hope those tips help anyone else making this. It’s delicious, quick, easy, and uses stuff you likely already have on hand. Highly recommended!

    • Just as an FYI: 4 TBS is equal to 1/4 cup.

    • Good comments.  Wonderful Recipe.  I agree with the plastic bag approach.  That is the direction I was going (1 gallon ziploc bag) but….. I was weighing the ziploc bag to hit 24 oz.  I bought a large bag of broccoli florets from Costco.  Trimmed them and separated to get smaller pieces as shown in the picture, then put them in the ziploc bag.  Weighed the bag several times to get to 24 oz.  When I got there, the gallon bag was full.   Wouldn’t be able to gently shake while in the bag because it was too full.  Had to dump it into a large bowl to toss. When I poured into a large cookie sheet, it filled it up to at least a double layer of broccoli.  Way more than 5 cups.  

      Not quite sure where I went wrong.  However, the silver lining is that I have a lot of it leftover!

      The broccoli came out delicious.  Crispy, done just right, just a lot of it!

      Assuming 10 servings, MFP says 72 calories, 5g fat, 5g carb, 3g protein.

  43. I love broccoli but the only.way i have ever really eaten it is broccoli slaw- with fresh broccoli chopped up. At China restaurants (always pivk the broccoli put n eat it) mmm and the frozen kind cooked until tender with velveeta cheese. SOO my question is.. is this recipe for frozen broccoli or the kind you get in fresh veggie isle?

  44. Wow, this was really good. I was a little concerned about the “crispiness” of the broccoli before I made it. Now I don’t know if I’ll ever have mushy broccoli again. It was perfect, great flavor, and so simple. PERFECT! I’m hooked.

  45. I absolutely detest broccoli but I am trying to eat better so I decided to give this a shot. I have to tell you….it was damn delicious! thanks!

  46. Okay, folks. I made this dish last night exactly as stated and it is INCREDIBLE!!! Making it for Thanksgiving this week and can’t wait to munch on it again!! Yummy!! Thanks, Chungah!

  47. Love broccoli AND garlic AND Parmesan cheese, so I will definitely be making this soon. Should be a real nice change from steamed broccoli with cheese sauce!

  48. These photos are beautiful!

  49. Going to use this for a Thanksgiving side! Appeals to the veggie lover in me!

  50. Hi – I saw this on Pinterest, and clicked over to view the post. I wanted to let you know that I’m pretty much in love with your photography, and the food sounds great as well! Subscribing now!!

  51. Has Anyone add copped walnuts ?

  52. Can you make this then freeze it?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

      • I am preparing at home & bringing to someone’s house. Can I roast as directed & warm up at her house back in oven or microwave to reheat? Also when I roast my asparagus I put the freshly grated Parmesan on after its roasted & put back in oven for a few minutes. 

  53. Hi Chungah, love your recipes. I’m going to toss the broccoli, oil, salt & pepper in a plastic zip bag and then spread onto baking sheet. Just makes it a bit more even.

  54. About to try this now! Sounds fab!

    Just on a side note, you have marked this recipe as vegetarian but parmasen cheese is not as it contains rennet.

    Hence will be trying it without any cheese. But love your work! I have to refrain from licking the screen

  55. I made this last night and they were absolutely amazing! The best vegetable recipe that I have ever done! My husband LOVED it!

  56. This was delicious, thank you so much for sharing! Definitely a keeper!

  57. This IS damn delicious!! I added red pepper flakes and made a honey, lemon dressing to accompany it with the roast chicken I served it with. This will be my go to broccoli recipe. Thank you!!

  58. This is my very favorite way to prepare broccoli. The lemon juice is the secret, I think. I could eat this hot, warm or cold. Delicious!!

  59. My husband and I usually eat broccoli steamed and this was so much better. Thanks for sharing, easy and delicious!

  60. Do you use grated Parmesan out of a can or the fresh Parmesan ?

  61. Made this last night and it was a huge hit. Delicious and healthy. I’ll be sure to make again.

  62. Ok, my broccoli is in the oven as I write this. I am making this dish based on “perhaps” some assumptions: 1) That you used a package of frozen broccoli florets (such as PictSweet brand that comes in the handy 24 oz size that you mentioned- no, I am not going to measure out 5 cups when 24 ounces is conveniently stated). I do wish that you would have stated whether you were using a 24 oz frozen bag or if you really did use a scale for fresh broccoli. Anyway, if using frozen broccoli, should it be thawed before use? Pop it in the oven frozen? Watching mine carefully because you didn’t post this. It does smell wonderfully delicious cooking!!

    • Nancy, as mentioned in a previous comment, I used fresh broccoli, and highly recommend using fresh only. If frozen broccoli was used, I would specifically mention in the recipe “frozen broccoli florets”.

      • Ok, I agree with using fresh broccoli. It just seemed odd that your recipe called for 24 oz instead of 5 cups (yes, I read the notice). But, honestly, who measures? I just grab and go! Anyway, the frozen 24 oz bag of deluxe broccoli florets are done and have been sprinkled with Parmesan and Lemon Juice… can’t wait to eat it…yes, I have been nibbling before the rest of the family gets here…they better hurry…this is good!

        • I’m glad the frozen route turned out well! 🙂

          • Really looks, smells and tastes super! I have tried so many of your recipes and so far nothing has been thumbs down! Yeah! We are trying to steer away from fast food and your site makes it easy, cheap and delicious! Love your photos!

  63. This is the only way I eat my broccoli (ok, not only way, but mostly). They are addicting too!

  64. Roasting broccoli is my favorite way to eat it! I love the crispness. This is my kind of side!

  65. does this work with frozen broccoli?

  66. Broccoli anything! It’s so delicious, and it’s great how a couple of extra ingredient can make a proper nice side dish 😀 Mmmm I could just snack on those florets actually, yum! x

  67. You had me at garlic and parmesan, love!

  68. Just another tasty way to enjoy your greens and boy do I LOVE the greens! Gonna give this at try with the teriyaki chicken recipe. Yum! Tasty on a stick! 😀

  69. I love parmesan roasted broccoli! It’s one of those things I’ve been meaning to share forever but it always gets pushed to the side lol. I love how pretty you made it look!

  70. I love roasted broccoli – I’m sure I could eat the whole tray!

  71. That tray could and would be my dinner. I LOVE broccoli and eat it pretty much every day! That, or cauliflower, does a body good! Love the stuff and love how vibrant and green this looks!

    • I love broccoli as well. I found a great recipe for whole roasted stuffed cauliflower. It is on food network. The only thing i changed was mushrooms for the bacon in the recipe. Here is the reicpe.

      Ingredients
      4 slices bacon
      Kosher salt
      1 large head cauliflower
      8 ounces kale, stems removed
      2 large eggs, beaten to blend
      4 scallions, thinly sliced
      2 garlic cloves, finely grated
      3/4 cup grated Muenster cheese
      1/2 cup heavy cream
      1/2 cup plus 2 tablespoons panko breadcrumbs
      1/4 cup plus 2 tablespoons finely grated Parmesan
      3 tablespoons chopped fresh oregano
      1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
      ADD CHECKED ITEMS TO GROCERY LIST
      Directions
      Watch how to make this recipe.

      Special equipment: a large piping bag or 1-gallon resealable plastic freezer bag

      Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.

      Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.

      Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)

      Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.

      Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.

      Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you’ve used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode — it won’t. It will just be full of flavor!

      Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

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