Roasted broccoli is a quick and healthy side dish. Broccoli florets are tossed in olive oil and fresh garlic, then oven roasted until crisp and golden. A squeeze of lemon juice and a sprinkle of fresh parmesan adds that finishing touch. It’s a vegetable side dish that I guarantee you’ll make regularly!
Why You’ll Love This Roasted Broccoli
Although I love steamed broccoli, air fryer broccoli, and even raw broccoli in my broccoli salad, in the fall and winter it’s hard to resist the tantalizing aroma of fresh, oven-roasted broccoli. The edges become beautifully golden and caramelized and let’s be honest, roasted vegetables just have SO much more flavor. I even find it hard to resist plucking pieces straight off the pan before they ever make it to a serving plate. Here are a few more reasons why you’ll love it:
- Clean-up is a breeze. I love that it’s a simple sheet pan meal with easy clean-up. That means no additional equipment to wash when I’m done.
- You can dress up the recipe. There’s already bright flavor with the squeeze of lemon juice and a sprinkle of fresh parmesan cheese, but you can get even more creative with a drizzle of creamy tahini sauce or roasted red pepper tahini (I have a thing for tahini sauces). But scroll below for even more ideas!
Roasted Broccoli Ingredients
- Broccoli: Grab a large head of broccoli. There’s plenty of space on the sheet pan. If you’d like even more, feel free to roast two sheet pans at the same time!
- Seasoning: A simple mix of freshly minced garlic, kosher salt, and ground black pepper adds the perfect touch of savoriness to this dish. But it’s the freshly grated parmesan and bright lemon juice at the end that makes it extra delicious.
Find the printable recipe with measurements below.
How To Roast Broccoli
Slice the broccoli into pieces. You want to make sure you slice them into the same size so they all cook evenly!
Toss the florets with seasoning. First, line a baking sheet with parchment paper, or coat it with cooking spray so that the broccoli won’t stick. Then, toss the broccoli florets with olive oil and minced garlic on the baking sheet, until they’re well coated. Spread them into an even layer and season with salt and pepper.
Roast the broccoli. Cook the broccoli in the oven for about 20 minutes at 425°F (220°C). Note that the cooking time may depend on your oven and broccoli size, so watch for golden-brown edges and crisp-tender stems at the end.
Add the finishing touches. Adding freshly grated parmesan and a squeeze of lemon juice really turns this into a special side dish!
Cooking Tips
- Make sure to dry the broccoli after washing. Any excess water can cause it to steam instead of roast. And that means it won’t crisp up like you want it too.
- Slice your florets into even pieces. Uniform sizing ensures that all the florets cook at the same rate. And if you have leftover stems, you can also toss those in for roasting!
- Don’t crowd the baking sheet. If you want those perfectly browned edges, don’t crowd your florets. Leaving some breathing room in between will ensure the broccoli doesn’t steam. If necessary, use two sheet pans.
- If using frozen broccoli, you’ll roast them directly from the freezer at 450°F (230°C) for 25 to 30 minutes. Try to remove any excess ice before roasting. And just know that frozen broccoli will never get as crisp as fresh broccoli.
Roasted Broccoli Variations
- Give it a buttery vibe. Top your roasted broccoli with a drizzle of hollandaise sauce, bearnaise sauce, or buerre blanc sauce for an elevated, restaurant-worthy spin.
- Give it a herby touch by tossing your florets with freshly chopped herbs such as thyme, rosemary, or parsley.
- Give it an Asian flair by drizzling sesame oil or soy sauce on top after roasting, with a sprinkle of sesame seeds or furikake.
- Give it a savory sweet feel by drizzling sticky sweet balsamic reduction (similar to my balsamic bacon Brussels sprouts).
Ways To Serve
- Make roasted broccoli a part of a protein bowl. For protein options, you can add simple shredded chicken, garlic butter shrimp, baked salmon, or lemon pepper chicken. For grains, you can make regular rice, cauliflower rice, or cilantro lime rice (my personal favorite).
- Make a roasted broccoli salad. Instead of a traditional chilled broccoli salad, you can serve up a warm broccoli salad. Just toss your florets with diced red onion, bacon bits, dried cranberries, chopped nuts or seeds, and a creamy dressing, and serve while warm.
More Roasted Vegetables
If you make this roasted broccoli recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Roasted broccoli with garlic and parmesan is an easy and delicious side dish recipe. There’s no doubt this will be a dinner favorite! Watch the video below to see how I make this in my kitchen!
- I always recommend a block of parmigiano reggiano that you grate yourself compared to pre-grated cheese, for the most robust flavor.
- Heavy-duty commercial sheet pans are the best for not warping in the oven as well.
- To store in the fridge: Let it cool completely before storing it in an airtight container for 4 to 5 days. Just note that it will soften over time, and not be as crispy upon reheating.
- To freeze for later: Spread it out on a baking sheet to freeze individually before transferring it to a freezer-safe bag. It can be stored in the freezer for up to 3 months.
- If using frozen broccoli, you’ll roast them directly from the freezer at 450°F (230°C) for 25 to 30 minutes. Try to remove any excess ice before roasting. And just know that frozen broccoli will never get as crisp as fresh broccoli.
Calories: 153kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 147mg | Potassium: 530mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 151mg | Calcium: 153mg | Iron: 1mg
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Recipe originally posted March 2020, but updated to include new photos and information for your benefit!
