This recipe for Parmesan Roasted Broccoli comes out tender and crispy every time!
Roasting broccoli adds a layer of flavor taking it from plain to amazing. This delicious side is healthy but jam-packed with flavor and naturally low-carb!
An Easy Parmesan Broccoli Recipe
We love this and here’s why you’ll love it too!
- It is super quick and easy to prepare.
- The parmesan and the process of roasting make this taste like an elegant side dish.
- It’s budget friendly.
- The broccoli can be cut and tossed well ahead of time and it can be roasted just before serving.
- Leftovers are great for snacking on or even added to a casserole or soup.
- Low in calories, high in fiber and phytonutrients, broccoli is a superfood and it tastes amazing!
Ingredients
BROCCOLI Fresh, full heads of broccoli (or cauliflower!) are easy to work with. Did you know? The darker green your veggies are, the more nutritious they are!
OIL Just a little good quality olive oil brings this recipe together and helps the ingredients stick to the veggies.
SEASONING A touch of lemon zest combined with minced garlic, salt, & pepper makes roasted broccoli super savory and crunchable.
COATING For an even crispier crunch, add some Panko breadcrumbs to freshly grated Parmesan cheese.
Variations
- A splash of balsamic vinegar added to the bowl of olive oil, zest, and garlic will add a tangy sweet and smoky flavor.
- Add bacon bits and/or crushed walnuts to the Parmesan cheese and after they are coated, pop them under the broiler.
How to Make Parmesan Roasted Broccoli
Parmesan Roasted Broccoli is ready in just a few easy steps!
- Prepare, wash, & dry broccoli florets according to recipe.
- Whisk oil, garlic, lemon zest, salt, & pepper. Add broccoli, toss to coat.
- Roast until just crisp, then toss with Parmesan cheese.
Tips for the Best Broccoli
- Keep the broccoli florets the same size so they will roast at the same rate.
- Be sure the florets are extra dry so the oil, garlic, and seasoning will coat into all the small areas.
- Roast at a high temperature to get the best color. Color = flavor!
- Once the lemon is zested, save the lemon for another use or zest the entire lemon and freeze in an ice cube tray for any time you need a burst of citrusy flavor in a dressing or a sauce!
Best Broccoli Dishes
- Broccoli Salad
- Crispy Garlic Air Fryer Broccoli – ready in 12 minutes
- Broccoli Cheese Casserole – with ham
- Quick Broccoli and Cheese – the best side dish
- 20 Minute Broccoli Cheese Soup a reader favorite
- Chicken Broccoli Casserole
Did you enjoy this Parmesan Roasted Broccoli? Be sure to leave a rating and a comment below!
Parmesan Roasted Broccoli
Ingredients
- 1 pound broccoli florets washed and well drained
- 3 tablespoons olive oil
- 1 clove garlic fresh, minced
- ½ teaspoon lemon zest optional
- salt and pepper to taste
- 1 ounce parmesan cheese fresh, grated
Instructions
- Preheat oven to 450°F.
- Zest lemon. Toss broccoli with olive oil, garlic, lemon zest if using, and salt & pepper ensuring all pieces are well coated.
- Line a pan with foil and spray with cooking spray. Spread broccoli evenly over pan and roast about 10 minutes or just until tender crisp.
- Remove from oven, place in a bowl and immediately toss with parmesan cheese. Serve hot.
Notes
- Keep the broccoli florets the same size so they will roast at the same rate.
- Be sure the florets are extra dry so the oil, garlic, and seasoning will coat into all the small areas. If they're wet they will steam instead of roasting.
- Roast at a high temperature to get the best caramelization. Color = flavor!
- Once the lemon is zested, save the lemon for another use or zest the entire lemon and freeze in an ice cube tray for any time you need a burst of citrusy flavor in a dressing or a sauce!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I made this to go along with some grilled steaks we were serving up for company, and it was delicious! It’s so easy to make and doesn’t take long (especially if you’re lazy like me and buy the fresh broccoli florets already cut up in the package). I did increase the ingredients some. I used just a bit over a pound of broccoli, 4 cloves of garlic (pressed with a garlic press), 1 tsp lemon zest, and 4 ounces of grated Parmesan (because… cheese!). It came out perfectly cooked in 10 minutes. I will definitely have to make this again!
So happy you are enjoying this recipe, Christine! Thanks for sharing your adjustments with us.
Can broccolini be used?
That’d be delicious I’m sure! Just cook until it is as tender as you prefer.
I tried this for the first time about a month ago and have made it several times since. My family and I love it! It’s now my favorite way to eat broccoli. Delish!
Looks fantastic and so quick! Thanks for linking up with What’s Cookin’ Wednesday!
I love broccoli and this is a great recipe – Thanks for sharing with us at the #WWDParty!
We love roasted veggies, and your Lemon Parmesan Broccoli looks yummy! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
this looks so good. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.
That looks delicious! I love broccoli and am always looking for new ways to cook it.
Best wishes,
Natasha in Oz