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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any problems with the garlic burning?
Nope, the garlic should cook through just fine.
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…
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.
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?
It is best to use fresh broccoli.
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.
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!
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!
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!
These photos are beautiful!
Going to use this for a Thanksgiving side! Appeals to the veggie lover in me!
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!!
Has Anyone add copped walnuts ?
Can you make this then freeze it?
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.
This is really best when served immediately.
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.
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
Thanks for pointing that out – these should really be classified under “vegetables”!
excuse ignorance…but should broccoli be cooked?
No, the broccoli should not be cooked prior to using.
Vegetarian can use animal products, vegan dishes do not. Trying this recipe tomorrow!
I made this last night and they were absolutely amazing! The best vegetable recipe that I have ever done! My husband LOVED it!
This was delicious, thank you so much for sharing! Definitely a keeper!
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!!
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!!
My husband and I usually eat broccoli steamed and this was so much better. Thanks for sharing, easy and delicious!