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!
Watch This Roasted Broccoli with Parmesan Recipe
Roasting Vegetables Is Easy
Roasting vegetables is as easy as cutting them up, adding a little olive oil, and putting them in the oven. Okay, there's a bit more to it, but not much. We explain it all in a how-to.
Swaps and Substitutions
- Use Asiago cheese instead of Parmesan
- Use half kale and half broccoli
- Use Cojita cheese instead of Parmesan
- Sprinkle on crushed red pepper
- Add 1/2 cup of lightly toasted panko after the olive oil for a little crunch
More Easy Roasted Vegetables Recipes
- Oven Roasted Vegetables
- Roasted Root Vegetables With Tomatoes and Kale
- Roasted Parsnips
- Roasted Butternut Squash, Radicchio, and Onion
- Roasted Baby Carrots
Roasted Broccoli With Parmesan
The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
1 1/2 pounds (680g) broccoli, cut into florets of even size
3 to 4 tablespoons extra virgin olive oil
1 tablespoon lemon juice (about 1/2 lemon)
2 to 3 cloves garlic, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste
Preheat the oven:
Preheat the oven to 425°F (220°C).
Toss the broccoli and garlic with olive oil, lemon juice, and 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.
Arrange the florets in a single layer on a 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.
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.
Toss with Parmesan and black pepper, then serve:
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!
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 6g||20%|
|Total Sugars 2g|
|Vitamin C 112mg||558%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|