The Best Way to Cook Broccoli
Many a night I roast broccoli with just olive oil and salt and pepper and you can do just that following the directions below, skipping any other ingredients. Or, you can add just the garlic. Or you can add the garlic and the Parmesan and skip the lemon. Or use the lemon and skip the Parmesan. However you decide to make it happen one any particular night, your aren’t going to go wrong with roasting.
Basically, you need the broccoli and the olive oil and the salt and the pepper and the baking sheet and the oven), but other than that, the additional ingredients are optional. In fact, if you look closely, you’ll see that I skipped the garlic in the version in the photos…and not on purpose I might add.
How to Cut Broccoli for Roasting
You can cut the broccoli into the pieces for roasting any way you normally do it. One way is to cut the tops of the broccoli into florets, and then peel the stems of the broccoli and slice those pieces into 1-inch slices. Another is to trim off the bottom of the stem, and peel off any thick skin from the stem, and then cut the broccoli into small pieces with some of the stems attached, like little trees. Both work just fine.
Best Parmesan Roasted Broccoli: This is a featured side dish many a night in our house. It’s delicious, easy to make, and goes with pretty much everything.Tweet This
Cooking the Vegetables in a Single Layer
If you want to double this recipe, go for it, but make sure the broccoli stays in a single layer on the sheet pan, so that it really roasts and caramelizes. Crowding the broccoli will cause it to steam, and while it will still cook up fine, it won’t have those lovely browned bits that add sweetness and texture and color.
This in any of its forms (again, usually super plain) is a featured side dish many a night in our house; this or roasted cauliflower, also a mainstay. Everyone loves it, it’s easy, I always have at least one of these vegetables in the house (and they last for up to a week in the fridge), they go with pretty much anything else I’m making, and leftovers are one of my favorite breakfasts ever.
More Roasted Vegetable Recipes:
- Roasted Cauliflower and Carrots with Olive Drizzle
- Roasted Butternut Squash
- Perfect Simple Roasted Cauliflower
- Roasted Buffalo Cauliflower Steaks
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Best Parmesan Roasted Broccoli
- 1 2 1/2 pound head broccoli
- 3 garlic cloves very thinly sliced
- 3 tablespoons olive oil divided
- 1 lemon zested and juiced
- 3 tablespoons grated Parmesan
- Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick spray, or line with parchment paper or aluminum foil.
- Cut the broccoli into small or bite-sized pieces (see recipe intro) and place them on the baking sheet. Drizzle over 2 tablespoons of the olive oil and sprinkle over the sliced garlic. Use you hands to toss the broccoli, and then spread it out in an even single layer on the baking sheet. Sprinkle with salt and pepper and roast for 25 minutes, until the broccoli is crisp-tender, and the edges of the broccoli are browned in places.
- Toss the hot broccoli with the lemon juice, zest and Parmesan. Taste and add additional salt and pepper as needed.
How to Cut Broccoli for RoastingYou can cut the broccoli into the pieces for roasting any way you normally do it. One way is to cut the tops of the broccoli into florets, and then peel the stems of the broccoli and slice those pieces into 1-inch slices. Another is to trim off the bottom of the stem, and peel off any thick skin from the stem, and then cut the broccoli into small pieces with some of the stems attached, like little trees. Both work just fine.
Nutrition information is automatically calculated, so should only be used as an approximation.
I also love making this on grill and adding the broccoli to a pasta salad.