Parmesan Roasted Broccoli is one of the best broccoli recipes on the books for elevating this beloved veggie, while keeping it palate friendly for pickier eaters. Our blend of seasonings and cheese keeps it simple but fully flavorful. Tender florets bake up perfectly with lots of crispy edges.
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It’s no secret that I love roasted vegetables. Probably because it’s no secret that practically everyone loves roasted vegetables. And when we think about it, it’s kind of funny because really, it all boils down (culinary pun intended) to the maillard reaction, and caramelization, and… sugar (no, not necessarily that kind).
Yeah. Regardless of the method you’re using to cook broccoli, the magic everyone loves is in the fructose, sucrose, and glucose. So frankly, it stands to reason, if we introduce more natural sugars, from like… say, lactose… from cheese… that our roasted broccoli recipe would be even more delicious?
Spoiler alert: It is.
The Roasted Broccoli That May Change Your Life
We eat a lot of broccoli. A. LOT. It’s a green vegetable my kids won’t “immediately no.” So, I do what a lot of parents do – stock my fridge with it. And over time (slowly, so slowly) we’ve graduated from simple steamed broccoli, to grilled broccoli, and even broccoli in the air fryer.
And while they’ve accommodated my cooking method deviations, I’ve found that graduating from butter and salt to seasonings a little more appetizing for grown-up palettes to be a hard sell.
Until today.
Though a bit of kitchen alchemy, and experimentation with cauliflower, zucchini, and even green beans, I discovered a secret blend of seasonings that will simultaneously satisfy a grown-up palate while not inducing picky eaters to literally wipe off their tongues on their napkins.
Garlic and parmesan. Parmesan and garlic. Are they the chocolate and peanut butter of the savory world? I mean, I would eat garlic-stuffed parmesan cheese, but perhaps not vice-versa. But I’ll never know until I try!
In the meantime, we can just stick with taking garlic parmesan roasted broccoli for a test drive. While the flavor sets this roasted broccoli recipe apart, it’s also perfectly tender, and has perfectly crispy (i.e. caramelized) edges and bits.
How to Make Parmesan Roasted Broccoli
It’s graduation day for sensitive tastebuds! Fresh broccoli florets roast up to tender-crisp perfection in the oven with bursts of flavor from Italian seasoning, lots of garlic, and nutty parmesan cheese. Parmesan roasted broccoli is the best way to scale up your side dish game with little fuss, and lots of fanfare.
- Divide a head of broccoli into bite-sized florets, then toss with olive oil in a large mixing bowl.
- Add the Italian seasoning, minced garlic, garlic powder, and grated parmesan cheese after tossing with olive oil, then toss again – this will ensure the cheese doesn’t clump.
- Spread the florets onto a parchment lined baking sheet, leaving a bit of space between each one.
- Roast in a 425°F oven for 20-22 minutes, flipping the florets and rotating the pan once halfway through.
- Garnish with a bit more grated parmesan cheese just before serving. Enjoy!
Chef’s Tips!
- Mind your ratios. Three tablespoons of olive oil is enough to lightly coat about 6 cups of florets, while encouraging crispy edges – don’t add too much more, but don’t skimp either!
- Use fresh, not frozen, broccoli. Frozen florets retain too much moisture and will steam – not roast – in the oven.
- The broccoli is ready once the edges of the florets are golden brown and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
Storing and Reheating
This recipe doesn’t reheat well in the microwave. If possible, only cook as much as you’ll eat in a sitting. Otherwise, the best options for reheating are in the oven (a lower setting of 350°F for about 7 minutes) or in the air fryer – 320°F for 3-4 minutes.
What to Serve with Parmesan Roasted Broccoli
There’s a reason broccoli is consistently ranked as America’s favorite vegetable. Not sure what to serve as a side? Need an extra side? Serve broccoli; it goes with everything. Seriously.
Put it next to spaghetti and meatballs. No one will think “It’s weird there’s also broccoli on this plate.” They will think “Oh goody! There’s also broccoli on this plate!”
Given the decidedly Italian-American slant of both parmesan cheese, garlic, and Italian seasoning, parmesan roasted broccoli goes best with Italian-ish mains:
- Serve it with this creamy pasta sauce or this pesto cream sauce.
- Pair it with an equally bold protein, like baked parmesan crusted chicken or creamy tomato basil chicken.
- Reach for a simple grilled protein like steak or shrimp.
Did you make this parmesan roasted broccoli? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Crispy Garlic Parmesan Roasted Broccoli
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Ingredients
- 2 medium heads broccoli, divided into florets, about 6 cups
- 3 tbsp olive oil
- ⅓ c grated parmesan cheese, plus 2 tbsp for garnish
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
Instructions
- Heat the oven to 425°F with a rack positioned in the lower third. Line a baking sheet with parchment paper.
- Divide the broccoli into florets, then transfer to a large mixing bowl. Add the olive oil, then toss until the broccoli is well coated with the oil. Add ⅓ c parmesan cheese, minced garlic, Italian seasoning, garlic powder, and salt. Toss well once again, until the florets are evenly coated with parmesan and seasonings.
- Arrange the florets in an even layer on the prepared baking sheet, leaving a bit of room in between each piece.
- Transfer to the oven and roast 20-22 minutes. Remove the sheet from the oven once halfway through and flip the broccoli to ensure even browning; rotate the pan when you return to the oven. The broccoli is ready once the edges of the florets are golden brown and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
- Remove from the oven and garnish with the remaining parmesan cheese. Serve warm, right away. Enjoy!
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