Garlic Parmesan Roasted Broccoli
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This comes together so quickly with just 5 min prep. It’s the perfect and easiest side dish to any meal!
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Say hello to the most perfect oven roasted broccoli. Wonderfully charred, evenly-crisp-tender florets, sprinkled with freshly grated Parmesan and lemon juice. It’s a thing of beauty.
Ingredients
Broccoli
Fresh cut broccoli is best to ensure the florets are cut in similar sizes for even cooking.
Olive oil
We recommend using good quality olive oil, making sure the broccoli is coated very well for those golden brown edges and crisp stems.
Garlic
Minced garlic is always our go-to but garlic powder can be used as well.
Parmesan
Add the finishing touches with a healthy dusting of freshly grated Parmesan. Freshly grated goes a long way.
Lemon juice
Freshly squeezed lemon juice adds just the right amount of zing here!
tips and tricks for success
- Use fresh cut broccoli florets. We do not recommend using frozen broccoli as it will retain too much water (hence steam, hence not-so-crisp broccoli). Fresh cut is ideal to ensure the florets are all cut in similar, uniform sizes for even cooking throughout.
- Dry the broccoli. Once washed, it is important to dry the broccoli completely. Wet broccoli florets (similar to frozen broccoli) roasted in the oven will cause steam.
- Don’t skimp on those stem pieces. They are the BEST part, and just as flavorful as the florets itself.
- Use a big sheet pan. We do not want an overcrowded pan. We love a big sheet pan for an even layer of broccoli to get those favorited crispy edges.
- Toss everything on the sheet pan. No need to dirty up another bowl. Toss, mix, coat everything right on your sheet pan, making clean up a breeze. Parchment paper is not needed.
- Mix it up. Try something a little different! Add in crispy bacon, fresh herbs, more veggies or a drizzle of balsamic glaze to mix things up.
what to serve with roasted broccoli
Tools For This Recipe
Baking sheet
Garlic Parmesan Roasted Broccoli: Frequently Asked Questions
Not at all! The broccoli will be roasted on the baking sheet for about 10-12 minutes depending on the size of your florets.
24 ounces broccoli florets is equal to about 5 cups.
We personally love California Olive Ranch. It’s our go-to bottle that we always have on hand, perfect for grilling, marinades, drizzling and even baking.
Garlic Parmesan Roasted Broccoli
Ingredients
- 24 ounces broccoli florets*
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 3 tablespoons freshly squeezed lemon juice
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake for 10-12 minutes, or until tender.
- Serve immediately, sprinkled with Parmesan and lemon juice.
Notes
Did you make this recipe?
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This looks delicious. Can this be cooked in the air fryer? If so, what temperature. My new air fryer also has a bake button.
This took longer than five minutes but it was worth it. The best veggie recipe I’ve tried in ages. I am going to adapt it to other roasted veggies.
I made this recipe tonight, exactly as directed.
I was glad I did. Delicious!
I found myself going for the smaller pieces because they were so crispy and perfect.
Don’t be afraid to cut small florets!
Does the Broccoli have to be frozen or does it have to be non-frozen?
Excellent. I forget the lemon juice but they were still great. Will make again
It was terrific and so easy. We enjoy veggies here and am always looking for new recipes!! Thanks again for yet another good one!
So easy and so delicious! I toss in a handful of pine nuts if I’m feeling fancy. My go-to broccoli recipe, thank you!
Those leaving out the lemon juice shouldn’t, it brightens the flavor of the broccoli.
Delicious and easy to make! Will definitely be a go to for me! I think I’ll try it on the grill next time. Being a California girl my oven doesn’t get much use half the year. Thank you
Delicious’ness! Doesn’t taste like you’re eating your veggies!
Do you think you could reheat these in the microwave ? I have to bring this as a side dish and was told there’s no room in the oven.
This is the first time I ever roasted broccoli and it was really good. I did leave out the lemon juice since I wasn’t sure that my family would like it. The bad thing is that there weren’t any leftovers.
Switched up recipe. Thanks gmfor the idea. Very tasty. I used chopped broccoli to have a topping for baked potatoes. Used graulated garlic. Left out the lemon thinking I wouldn’t care for it. Sprayed broccoli with olive oil, and put the Parmesan on the table. Also, added a generous amount of pimientos.
I just tried this recipe as an appetizer and it is yum! It kicks the flavor up a couple notches, one of the better broccoli recipes I have tried. Will be fixing this again!
Oh my goodness so good. Quite literally I felt I had a broccoli dish from a restaurant. Yummy.
This is by far the best recipe for broccoli I’ve ever eaten. It works great on the grill too.
So yummy. So easy. Even the KIDS ate it lol Thank you!!
Not only is this delicious, but it ACTUALLY only takes 10 minutes to prep and then 10 minutes to cook. That is, if you make your florets small enough to cook in 10 minutes. This is fool proof!
Excellent! Thank you!!!!!
This was OK but needed at LEAST 20 to 25 minutes to get the broccoli tender.
I’ve never liked broccoli. As a child, I used to sneak them from plate to pocket. Recently I began showing signs of rheumatoid arthritis which, for an otherwise healthy 35 year old, was alarming. I happened to have a friend who knew someone that went through an extremely similar situation and was able to overcome the pain and inflammation through changing her lifestyle completely through her relationship with food. It had such an impact that she is now in school for it. She agreed to do a case study with me and I was grateful for something to try after so many dead ends.
Thus, broccoli had reentered my life. In searching for recipes that I could afford I came across this one and what I assumed would be a quick way to “take my medicine”. I was shocked at how much I enjoyed it. Now it’s a staple, a comfort food, and a truly welcome reminder that when I feel overwhelmed in this new lifestyle I have this recipe.
LOL @ Plate to pocket!!
Years later we found our child size bibs mom put on us to keep our clothes clean, with dried up peas in between the inner pocket seams. Trip down memory lane.
This looks so delicious and simple to prepare and I want to try it but I’m not the best cook so I have to ask a question for clarification. Did you use fresh broccoli or frozen? If it’s frozen, did you defrost it first?
I’d always use fresh so much better