Roasted Broccoli with Parmesan

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

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


  • 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


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.

roasted-broccoli-method-2 roasted-broccoli-method-1

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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  • Natalie

    Can you use frozen broccoli for this?

  • Shannon

    Excellent just upset I only had one head of broccoli. So simple and so delicious I licked the bowl clean.


  • John Barnes

    Made this tonight and we really enjoyed it. Next time I’ll either cut the lemon juice in half or leave it out completely as it kind of overpowered everything (to me anyway) … side dish to grilled honey mustard chicken breasts and baked potatoes.


  • Laura

    This recipe is just amazing. I’ve made it several times now and even used bottled lemon juice when i didn’t have fresh and its delicious either way. I also tried it with brussel sprouts and it works perfectly! Thank you so much for my new favorite broccoli and sprouts!


  • Marla

    This recipe was amazing! The amounts of lemon & garlic were perfect! Im trying to eat healthier and this is on my weekly menu! Thank you for sharing!


  • Pete Fletcher

    This was the best roasted broccoli I’ve made to date! The hint of lemon and the bits of garlic really made extra tasty.


  • [email protected]

    Broccoli is our favorite green veggie. This recipe is easy and quick to make. And so good! I will be making again.


  • Claire

    I hated broccoli until I tried this recipe. It is AMAZING!!


  • N/A

    Great recipe. I cooked fresh green beans on the same pan with the broccoli. They take about the same time and go together great.


  • Cheryl Digman

    Had some broccoli, from the garden, that I had frozen. This recipe seemed like a good one to spruce it up and it truly was. Some of the best broccoli I’ve eaten. So, very good and even my guy loved it!


  • Christina

    What a fab recipe ….it gets asked for lots .


  • Lesley

    This was a hit! I didn’t have fresh lemons so I used a lemon ball. All the pepper was great. We did 16 min and it was well done. Will make again!


  • Jen

    We made this tonight and it was delicious! We roasted the broccoli for five minutes less than the recipe called for then added the Parmesan cheese and black pepper and put it in the oven for another five minutes! Will definitely make this again! Thank you for this delicious side dish!


  • LA

    Great recipe. I made chicken marsala and, though I LOVE pasta, wanted the calorie count to be lower. We are fans of broccoli (raw, steamed, sauteed…) but I wanted that extra punch of flavor that roasting provides. I went a bit lighter on the olive oil and cheese and swapped marsala cooking wine in place of the lemon juice for this meal. I also roasted for only 15 minutes because we like our broccoli to still have some tooth. Will definitely go full cheese and, as one brilliant reviewer did, rendered bacon when we’re in a cycle of not counting every calorie. This one’s a keeper.


  • Karen

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


  • 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


  • 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.


  • Jennthemom

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


  • Kelly K

    Love broccoli, love parmesan, but the lemon brings out an incredible flavor here. So good!


  • Dr dave

    Hi All,
    We loved this recipe and also roasted cauliflower with the broccoli. This is an easy travel recipe and it was a huge hit. Taste great either hot or cold. Good picnic food. Thx for all the great recipes. Dr. Dave

    • Elise Bauer

      I’m so glad you liked it! Great idea to toss in some cauliflower with the broccoli.

  • Susan Payne

    We add about 1/2 c. to 3/4 c. lightly toasted panko crumbs after olive oil mixture. Omg!!! Excellent flavor and crunch! Toast panko for 2 min. or less…watch closely so it doesn’t burn!! You only want a golden brown color!

  • Michael

    So I made this two times. The first as directed and it was excellent, so darn good I made it again. But I used bacon drippings instead of olive oil…. The resultant fight at the dinner table for the last bit of Broccoli was epic!

  • Peggyann Waldron

    This is my favorite recipe for broccoli! Even my husband, who does not typically eat broccoli, will happily eat broccoli if I make it this way.

  • Milena

    I love this recipe. It’s delicious. I’m going to try making it with a bit of bacon or prosciutto for this Thanksgiving

  • jenny clothey

    I LOVED the flavour of this recipe however, next time I make it I will definitely add more olive oil. the lemon juice, garlic, parmesan cheese salt and pepper added a wonderful flavour but it was a tad too dry. for some reason I definitely skimped on the olive oil.

  • graham in barnsley

    This is simply gorgeous and so easy. Put roast baby potatoes in for 20 minutes with rosemary then added the broccoli on a separate dish 20mins later for just 15 mins as oven was very hot by then. The cheese and pepper on top is the clincher. Thanks

  • cathy

    I cooked this evening the broccoli. I chopped fresh broccoli into bite size pieces, and my kids said it was burnt. yuck. We do like broccoli.

  • Elle

    This really is the best broccoli recipe I’ve ever made! I make it now once a week and even my picky 2.5 year old loves it! Thanks so much!

  • Lanni

    This recipe is fantastic. My whole family loves broccolli cooked this way even my 17 month old :) thanks

  • Kat

    I’ve included this recipe in three consecutive Thanksgiving dinners. It’s always a bit hit and a welcome departure from all the richer dishes. Plus, it’s so guilt-free and tasty that we incorporate it into our standard fare the rest of the year. Thanks!

  • Shruti

    This was a super hit last night. A big bag of broccoli from costco has been sitting in my fridge for 5 days. This was the first recipe that my search threw up and I’m so glad I tried it. My husband asked for seconds and said he wont mind having it on the side of his eggs for breakfast! And my 6yr old had 2 servings of it for dinner! I’m HAPPY! Thank you Elise.

  • Paul

    This was a great recipe. I included carrots cut to roughly the same size, fresh garlic and fresh ginger. I plan to try the cabbage recipe above (Thanks!) and the original cauliflower. I hate cauliflower. But I’m looking for a reason to like it.

  • Lori

    This recipe was awesome! Made it last night and before I could even get it in the oven my hubby was snacking on it and loved it the way it was, so you can imagine how awesome it was after it was roasted..scrumptious :)

  • Marie Jayasuriya

    Fantastic recipe. I could not stop eating it!!!!

  • Laura

    I was looking for a roasted broccoli recipe and this was the first one that came up….I just made it and it was AMAZING (and I have a great dislike for this vegetable too!). This may be the only way I eat it from now on. Thanks!

  • Shannon

    I didn’t want to make the typical steamed broccoli, so I did a search of broccoli recipes and am so happy I found this one! After trying this recipe, I explored the rest of of your site and I am so excited to cook again! Thank you for sharing!

  • Ann Marie Kelly

    5,000 stars!

  • John B

    “Daddy, can I have some more broccoli?” was the reaction when my daughter tried this recipe. Music to my ears! This is the best broccoli I have ever had.

  • Megan

    Delicious! Nothing better than simple and delicious roasted broccoli …

  • Carlos Rosa

    My son (9 years old) hated broccoli and string beans. But ever since his mom cooked him these vegetables by roasting them in the oven, he can’t get enough. In fact, we fight over the last bits. She simply coats them in olive oil a nd sprinkles them with “Badia” complete seasoning.

  • Rebecca

    Broccoli was always one of my favorite vegetables.I had recently started to lose my love for it because I could never quite get it cooked exactly right. It always came out too wet and mushy or to crisp. The idea of roasting it has completely turned broccoli around for me. I made it without th

  • erin

    This is so tasty!

    Thanks very much for another keeper!

  • Lesterk

    This is so easy and delicious. The flavors grabbed me the moment I put it in my mouth. My family liked it, too which is really saying something. Best of all it is made with pretty much all pantry ingredients as long as I have a lemon, which I usually do. Thanks, Elise.

  • Ann

    This is a fantastic recipe!! Thanks so much. Will try it with other veggies, such as cauliflower, cabbage, etc.

  • Martha

    I make this all the time. One tip, I crank the oven to 475 or 500, and I put a heavy pan or pizza stone (wrapped in tin foil) in the oven to preheat.

    I add a dash of sugar to my broccoli. This helps you get great golden/brown caramelizing yumminess! It’s my secret ingredient.

    When you’re ready to roast the broccoli, carefully place the broccoli on the preheated pan or stone, cut side down. This really helps make the broccoli crispy-yummy. It’s also faster, it’s done in maybe 10-15 mins.

    Great tips, thank you Martha! ~Elise

  • terri

    OMG! I have never been a broccoli fan. However, I just made this recipe with t-bone steaks and, WOW! I have devoured the broccoli. Even my 3 year old enjoyed it!

  • CodyRay

    Some friends and I had this recipe a few days ago! It was the best broccoli I had ever tasted! So full of flavor and so light! We all loved it, and added it to each of our recipe catalogues for easy access again! Thanks so much for sharing!

  • Mel

    I love to add cherry tomatoes to the broccoli before roasting. So yummy!!!

  • Cameron

    We have been making roasted broccoli this way for years. One of my favorite ways to serve it is with an over easy or poached egg on top for brunch or breakfast.

  • Mary Jo

    I just made roasted broccoli tonight for dinner before I read this post. I also cut up good sized pieces of red peppers, quarter a few onions, add a few slices of banana or poblano peppers. I mix red pepper seasoning with the olive oil, then toss with the vegetables before roasting.

    We LOVE roasted vegetables. So healthy & absolutely delicious.

  • Cindy

    Made this tonight with your panko crusted salmon in the oven at the same time. Delicious! Thanks so much for the recipes! Kids love it too by the way.

  • Jamie N.

    I love broccoli cooked this way! And yes, this recipe does translate well for green beans. Yum!

  • Lac

    Oooh, I have never tried it with garlic and lemon. I will have to soon.

    If you want to save time, I’ve found that nuking frozen broccoli until it is UNFROZEN but not cooked and then pan-frying it with roughly the same amount of oil, really letting the broccoli get a lot of brown color, then finishing with parm is ALMOST the same and takes mere minutes.

    SO TASTY! I usually toss in some kosher salt at the end.

  • Ilona

    Yum! My New Roots has a recipe for an awesome spicy roast broccoli:

    Love it! ~Elise

  • Jean

    Yum! I do this with brussel sprouts, asparagus and potatoes too only minus the cheese, we have an allergy person. Roasting makes the sugars come out and it is so good. PLUS it’s super easy. Mom isn’t tied to the stove top! Use what ever spices you like. I add garlic a lot.

  • Debbie

    Never thought of broccoli this way but have done asparagus with olive oil, salt & pepper with parmesan cheese and hubby who doesn’t do alot of veggies loves it. Will have to try with garlic & lemon juice

  • B Mayhew

    My only comment would be to briefly blanch the broccoli before roasting, as it will retain a brighter green color.

    I know it adds a step, but it comes out much prettier.

  • Christie

    Cabbage is another unpopular veggie that turns into wonderfulwhen quartered and roasted with olive oil and salt. You can’t even recognize it.

    I’ll have to try that, thanks! ~Elise

  • Heidi (mother of Piper, Alden and Reilly)

    I usually add the lemon juice toward the end of the roasting time. The last and optional ingredient is to stir in browned or toasted pine nuts at the end. They also love roasted cauliflower with capers added at the end instead of lemon juice.

  • Noreen

    When I make this I omit the lemon juice, add red pepper flakes and let marinate for a couple of hours. This makes for a nice spicy surprise. My family loves it.

  • Chungwan

    How cool is that?! I made this last night for my lunch box today not having seen this post. I added a teaspoon each of ground coriander and cumin for extra flavor but without the cheese.

  • Mimi/Mary Johns

    The wonderful thing about this recipe is that it makes broccoli compatible with just about anything. Which I guess it is, but I like that this recipe is simple and elegant. It would be as good with fish as with beef.

  • Judith

    Many vegetables with bad reps are made lovable by roasting. Try roasting brussels sprouts (coat with olive oil and add a light sprinkle of salt), turnips (add a little butter and a sprinkle of brown sugar), and cauliflower (olive oil and salt again). Make sure the pieces are all about the same size so that they cook evenly and toss a couple times during the roasting process. Yum!

    • Jill

      I LOVE roasted Brussels Sprouts. Delicious Add red pepper flakes for some zing :)

  • Pam

    Also try marinating broccoli (and any other veggie) in italian dressing and grill on the BBQ – use a vegetable grilling basket. My kids would actually fight over the vegetables when cooked this way!

  • awineguy

    This recipe is almost identical to Ina Garten’s Food Network from 2008.

    I based the recipe on a roasted cauliflower recipe that I first posted in 2005. It’s a classic! ~Elise

  • Ava

    Perfect timing! I just made your roasted cauliflower recipe from 2005, which is basically identical to this one, starring a different veggie. I tried it over the summer, and it’s become a favorite. I wonder what other roasted veggies would benefit from the lemon + olive oil + garlic + S&P + parmesan cheese treatment…

    Yes, I think the only difference with this recipe is that I added a lot more black pepper, which broccoli loves. I’m thinking that green beans might also work well this way, and of course asparagus. ~Elise