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. However you decide to make it on any particular night, you aren’t going to go wrong with this basic roasted broccoli recipe. But give it a shot with the Parmesan, garlic, and lemon, and see if you don’t think this is the best roasted broccoli recipe around.

This would be great with herb-baked chicken legs, baked chicken thighs, or New England baked halibut.

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.

Ingredients

Basically, you need the broccoli and olive oil, salt, and pepper (and the baking sheet and the oven). Other than that, the additional ingredients are optional.

• Broccoli – Read below for the best way to cut broccoli for roasting, from broccoli florets to larger pieces.
• Garlic cloves – To offer a delicate, sweet, and nutty flavor. If the garlic gets overbrowned, you can remove it before serving; it will have done its job flavoring the broccoli during the roasting process.
• Olive oil – For roasting, preferably extra-virgin olive oil.
• Lemon – The combination of zest and juice offers the most delightful lemon flavor.
• Grated Parmesan – For a tangy and sharp finish. Also, try Pecorino Romano.

How to Cook Garlic Parmesan Roasted Broccoli

1. Prepare the broccoli: Cut the broccoli and place on a baking sheet tossed with olive oil and garlic. Spread it out in an even single layer on the baking sheet. Sprinkle with salt and pepper.

2. Cook and serve: Roast for 25 minutes at 425 F. Toss the hot broccoli with lemon juice, zest, and Parmesan. Taste and add additional salt and pepper as needed.

How to Cut Broccoli for Roasting

You can cut the broccoli into 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, 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.
• Remember that larger pieces will take longer to become tender in the oven.

Tips and Variations

• 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 nice and tender, it won’t have those lovely browned bits that add sweetness, texture, and color.
• You can add just the garlic for roasted broccoli with garlic. Or you can add the garlic and the Parmesan and skip the lemon. Another option is to use the lemon and skip the Parmesan. Mix and match your favorite ingredients!
• Try cauliflower or broccoflower instead of the broccoli.
• Sub in halved Brussels sprouts for the broccoli.
• Add some crushed red pepper flakes if you like a little kick.
• Add some finely grated lemon zest along with the lemon juice for a brighter lemon flavor.

Storage

Leftovers will keep for about 4 days in the refrigerator in a sealed, airtight container.

What to Serve With Roasted Broccoli

Oven Baked Beef Brisket

Lemon Garlic Chicken Thighs

Crispy-Skinned Salmon with Dill Sauce

More Roasted Vegetable Recipes

• Roasted Cauliflower and Carrots with Olive Drizzle
• Roasted Butternut Squash
• Perfect Simple Roasted Cauliflower
• Roasted Buffalo Cauliflower Steaks