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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this tonight. All plates scraped clean! Delish 🙂
Thank you
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!
Simple the best and this is one of those healthy dishes which one should definitely try. I am going to make this for sure 🙂
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!!!
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
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! ☺️
Can you use frozen broccoli.
Dear CHUNGAH, I’m from Brazil. I’m finding her fantastic recipes. Are mouthwatering. Congratulations!
Every time I make this I DO eat the entire pan! Thanks for yet another great and easy recipe.
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!
Made this tonight. It was fantastic!! It will be going into the side dish rotation.
Are these fresh or frozen florets?
Fresh! 🙂
Tried the recipe and must say YES,YES. Superb.
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!
Shockingly delicious and easy. Winner.
Can you use cauliflower and broccoli?
Yes, absolutely.
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!!
Made it yesterday, it was yummy !!!
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!
I don’t have fresh garlic. Could I use garlic powder?
Fresh garlic is really best but yes, garlic powder can be substituted.
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.
I make this often, except that I use Garlic infused grapeseed oil by Wildtree . It’s fabulous!!!!!
LOVED<3 this recipe! Ive now made it a few times….THANK YOU