Roasted Broccoli with Garlic (Printable version)
Tender roasted broccoli florets with garlic and Parmesan create a flavorful and easy side dish.
# What You'll Need:
→ Vegetables
01 - 1 1/2 pounds broccoli florets
02 - 3 cloves garlic, minced
→ Oil & Seasonings
03 - 3 tablespoons extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Cheese
06 - 1/3 cup freshly grated Parmesan cheese
→ Garnish (Optional)
07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, sea salt, and black pepper, tossing until thoroughly coated.
03 - Spread the broccoli mixture in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, flipping once halfway through, until the broccoli is crisp-tender and lightly browned at edges.
05 - Remove from oven and immediately sprinkle Parmesan cheese over the hot broccoli, gently tossing to combine.
06 - Transfer to serving dish, garnish with parsley if desired, and serve with lemon wedges.
# Expert advice:
01 -
- Takes 30 minutes total and tastes like you spent hours in the kitchen.
- The roasted edges get crispy while the inside stays tender, giving you two textures in every bite.
- Works as a side dish or served cold the next day as a quiet snack straight from the fridge.
02 -
- Don't flip the broccoli more than once or you'll interrupt the caramelization; once halfway through is perfect.
- Add the cheese right after roasting while everything is still hot, or it won't meld the way you want.
- If your Parmesan tastes waxy or plastic-y, you're buying the wrong kind—seek out real Italian or a quality domestic block.
03 -
- Use a baking sheet with low sides so heat circulates evenly; high-sided pans trap steam and ruin the crisp.
- Grate your Parmesan fresh right before serving—pre-grated loses flavor and doesn't melt the same way.