Garlic Parmesan Roasted Broccoli (Printable)

Tender broccoli coated with garlic butter and Parmesan, roasted to golden crispiness for a savory side.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs fresh broccoli florets

→ Dairy

02 - ¼ cup unsalted butter, melted
03 - ½ cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - ½ tsp kosher salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

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

# Method:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix melted butter and minced garlic. Add broccoli florets and toss until evenly coated.
03 - Sprinkle kosher salt, black pepper, and red pepper flakes if desired. Toss to distribute seasoning evenly.
04 - Incorporate grated Parmesan cheese and gently toss the mixture to coat the broccoli thoroughly.
05 - Spread the broccoli in a single layer on the prepared baking sheet, avoiding crowding to ensure crispness.
06 - Roast for 18 to 22 minutes, stirring once halfway through, until florets are tender and golden with crispy edges.
07 - Transfer to a serving dish. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Broccoli transforms from steamed and soft into something genuinely crave-worthy with crispy, caramelized edges.
  • It comes together in 30 minutes total, making it perfect for busy weeknights or last-minute side dishes.
  • The garlic and Parmesan do the heavy lifting—no complicated techniques or special skills required.
02 -
  • Don't overcrowd the baking sheet—I learned this the hard way by trying to fit too much on one pan and ending up with steamed broccoli instead of roasted.
  • The browning and crispiness matter way more than you'd think—that's where all the flavor lives, so don't pull it out early.
03 -
  • Dry your broccoli florets well after washing them because any water will create steam and prevent proper browning.
  • Use freshly grated Parmesan if you can—the pre-grated stuff has anti-caking agents that make it less creamy and flavorful when it melts.
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