It's graduation day for sensitive tastebuds! Parmesan roasted broccoli is the best way to scale up your side dish game with little fuss, and lots of fanfare. 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. Reach for grated, not shredded, parmesan cheese for the right balance of crispy edges and melty cheese.
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!