Garlic Parmesan Roasted Broccoli (Printer-friendly)

Tender broccoli tossed in garlic butter and Parmesan, roasted to golden, crispy edges.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs fresh broccoli florets

→ Dairy

02 - 0.25 cup unsalted butter, melted
03 - 0.5 cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - 0.5 teaspoon kosher salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Extra Parmesan cheese for serving (optional)

# How To Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix the melted butter with the minced garlic.
03 - Add broccoli florets to the bowl and toss to ensure even coating.
04 - Sprinkle kosher salt, black pepper, and red pepper flakes over the broccoli and toss again.
05 - Gently fold in the grated Parmesan cheese to coat the broccoli evenly.
06 - Spread broccoli in a single layer on the prepared baking sheet, avoiding crowding.
07 - Roast for 18 to 22 minutes, stirring halfway through, until tender and edges are lightly browned and crispy.
08 - Transfer to a serving plate, garnish with chopped parsley and extra Parmesan if desired, and serve immediately.

# Expert Advice:

01 -
  • It's nearly impossible to mess up, yet tastes like you spent way more effort than you actually did.
  • The edges get crackling and crispy while staying tender inside, which is the dream texture nobody talks about enough.
  • Works as a side dish, a snack, or honestly, just something to eat directly from the pan when nobody's looking.
02 -
  • Don't skip stirring halfway through roasting or you'll end up with some pieces burnt to charcoal while others stay pale and sad.
  • If your broccoli florets are huge, cut them smaller beforehand so everything actually finishes cooking in the same amount of time.
  • The Parmesan can burn if you're not careful, so keep your oven temperature at 425°F and watch it during that last few minutes.
03 -
  • If you want the absolute crispiest possible result, broil the broccoli for the last two minutes of cooking—just watch it like a hawk so it doesn't burn.
  • Fresh garlic is worth the extra minute it takes to mince because jarred garlic turns bitter and unpleasant when it roasts at high heat.
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