Garlic Parmesan Roasted Broccoli
This post may contain affiliate links. Please see our privacy policy for details.
This comes together so quickly with just 5 min prep. It’s the perfect and easiest side dish to any meal!
Featured Comment
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!
Do you use grated Parmesan out of a can or the fresh Parmesan ?
I always use freshly grated Parmesan.
Looks delish,but can I use mozzerella instead of parmesan cheese?
You can certainly try substituting mozzarella cheese but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Made this last night and it was a huge hit. Delicious and healthy. I’ll be sure to make again.
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!
What adjustments did you have to make for frozen?
This is the only way I eat my broccoli (ok, not only way, but mostly). They are addicting too!
Roasting broccoli is my favorite way to eat it! I love the crispness. This is my kind of side!
does this work with frozen broccoli?
Courtney, it is best to use fresh broccoli for this recipe.
I used it with frozen broccoli and it was fine. Not as crispy but tasted great!
thank you!
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
You had me at garlic and parmesan, love!
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! 😀
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!
I love roasted broccoli – I’m sure I could eat the whole tray!
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.
Copyright 2018 Television Food Network, G.P. All rights reserved.