Roasted Broccoli with Parmesan

Side DishGluten-FreeLow CarbBroccoli

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Photography Credit: Elise Bauer

Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit.

If this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love.

You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper!

 

Roasted Broccoli with Parmesan Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3-4 as a side dish

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

Ingredients

  • 1 1/2 pounds (680g) broccoli, cut into florets of even size
  • 3-4 Tbsp olive oil
  • Juice from half a lemon, about 1 Tbsp
  • Kosher salt
  • 2-3 garlic cloves, minced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, or to taste

Method

1 Preheat oven: Preheat oven to 425°F (220°C).

2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

Serve immediately.

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Products We Love

Links:

Roasted Broccolini here on Simply Recipes

Another version of Roasted Broccoli with Garlic - from Kalyn's Kitchen

Roasted Broccoli Hummus - from Not Without Salt

Coconut Roasted Broccoli Dip - from Good. Food. Stories.

Roasted Broccoli

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

60 Comments / Reviews

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Did you make it? Rate it!

  • Karen

    So, I’ve NEVER liked broccoli….but, this is amazing! I’m trying to eat more green stuff and this is perfect!

    xxxxxyyyyy

  • Bidemi Alan I

    I hate .. H a t e eating my veggies. When I tell you guys this recipe changed my life, no words can describe . I eat too many carbs and wanted to start incorporating veggies (especially broccoli) into my meals. I’m glad I came across this recipe because now I look at vegetables more different now. I guess the key is to really find a recipe & form of cooking that you enjoy.

    Thank you so much

    xxxxxyyyyy

  • Terri Carroll

    Just fixed this for dinner. Delicious!!! Will be fixing it often.

  • Cate

    Delish….. We just love this dish. It will be one of our regular side in the future.

    xxxxxyyyyy

  • Jennthemom

    Just made this and it’s amazing! Both of my super picky veggie hating boys asked for more! That’s a first!!

    xxxxxyyyyy

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