Best Parmesan-Roasted Broccoli

Roasted broccoli with Parmesan in white serving dish.

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5 from 4 votes

Best Parmesan-Roasted Broccoli

A delicious and easy-to-make roasted broccoli side dish that goes with pretty much everything.

Prep Time7

Cook Time25

Total Time32

Course: Side Dish

Cuisine: American

Servings: People

Author: Katie Workman

Ingredients

1 (2 1/2-pound) head broccoli
3 tablespoons olive oil (divided)
3 garlic cloves, crushed
Kosher salt and freshly ground black pepper (to taste)
1 lemon (zested and juiced)
3 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 425 F. Spray a rimmed baking sheet with nonstick spray or line it 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, add the garlic, and use your 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 and zest and the Parmesan. Taste and add additional salt and pepper as needed.

Notes

How to Cut Broccoli for Roasting

You can cut 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.

If the garlic gets overbrowned, you can remove it before serving; it will have done its job flavoring the broccoli during the roasting process.

Nutrition