Roasted Broccoli with Garlic Parmesan (Print)

Tender roasted broccoli tossed with garlic and Parmesan cheese, creating a flavorful and easy side dish.

# What You Need:

→ Vegetables

01 - 1 lb fresh broccoli florets
02 - 2 tbsp olive oil

→ Aromatics

03 - 3 cloves garlic, finely minced

→ Seasonings

04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Cheese

06 - 1/3 cup grated Parmesan cheese

→ Optional Garnish

07 - 1 tbsp fresh lemon juice
08 - Zest of 1/2 lemon

# How To Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss broccoli florets with olive oil, minced garlic, sea salt, and black pepper until evenly coated.
03 - Spread the broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, turning once halfway through, until edges are crisp and broccoli is tender.
05 - Remove from oven, immediately sprinkle with Parmesan cheese, and gently toss to combine, allowing cheese to melt slightly.
06 - Drizzle with fresh lemon juice and sprinkle lemon zest before serving to enhance brightness.

# Expert Advice:

01 -
  • The broccoli gets crispy at the edges while staying tender inside, like finding the best texture in one bite.
  • Garlic softens and caramelizes just enough to lose its bite and gain flavor.
  • Ready in 30 minutes but tastes like you fussed over it all afternoon.
02 -
  • Wet broccoli won't crisp properly, so pat your florets dry before tossing them with oil.
  • Don't skip turning the broccoli halfway through—one side will cook faster than the other, and you want that golden color all over.
  • Add the Parmesan while everything is still hot, or it'll just sit on top and slide off instead of melting into the crevices.
03 -
  • Buy broccoli the day you plan to cook it; fresher broccoli roasts faster and tastes sweeter.
  • Don't wash the broccoli just before roasting—pat it dry thoroughly, or moisture will steam it instead of crisping it.
  • Taste as you go; you might need more salt or lemon than the recipe says, depending on your cheese and your mood.

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