Garlic Parmesan Roasted Broccoli (Printable Version)

Tender broccoli florets coated with garlic butter and Parmesan, roasted until golden and crispy.

# What You 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 tsp kosher salt
06 - 0.25 tsp freshly ground black pepper
07 - 0.25 tsp crushed red pepper flakes (optional)

→ Garnish

08 - 2 tbsp 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 until incorporated.
03 - Add the broccoli florets to the bowl and toss thoroughly to evenly coat with the garlic butter.
04 - Sprinkle kosher salt, black pepper, and crushed red pepper flakes over the broccoli; toss again to distribute seasonings.
05 - Incorporate the grated Parmesan cheese gently until the broccoli is uniformly coated.
06 - Spread the broccoli in a single, uncrowded layer on the prepared baking sheet.
07 - Roast in the oven for 18 to 22 minutes, stirring halfway through, until tender, lightly browned, and crispy at the edges.
08 - Transfer broccoli to a serving platter; garnish with chopped fresh parsley and additional Parmesan if desired, then serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes start to finish, so weeknight dinners become way less stressful.
  • The crispy cheese edges are pure comfort—salty, golden, and somehow both fancy and nostalgic at the same time.
  • Once you nail the technique, you'll find yourself making it for every gathering because it disappears first from the table.
02 -
  • Don't crowd the baking sheet—I learned this the hard way when I tried to fit too much on one tray and ended up with steamed broccoli instead of crispy florets, so now I always use two sheets if I'm doubling the recipe.
  • Stir halfway through roasting or your broccoli will brown unevenly and some pieces will burn while others stay pale. That one extra step is what separates good roasted broccoli from restaurant-quality roasted broccoli.
03 -
  • If you want extra crispiness, hit it with the broiler for the last 2 minutes of roasting—just keep a close eye on it so the Parmesan doesn't blacken.
  • A squeeze of fresh lemon juice right before serving adds brightness and cuts through the richness in a way that makes people take another bite.
Return