Garlic Parmesan Roasted Broccoli (Printable Version)

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

# 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 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 grated Parmesan cheese for serving (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, stir together melted butter and minced garlic until well mixed.
03 - Add broccoli florets to the bowl and toss thoroughly to ensure even coating with the garlic butter.
04 - Sprinkle kosher salt, ground black pepper, and optional crushed red pepper flakes over the broccoli. Toss again to distribute seasonings.
05 - Add grated Parmesan cheese and gently toss the broccoli until it is evenly coated.
06 - Spread broccoli florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow even roasting.
07 - Roast in the preheated oven for 18 to 22 minutes, stirring once halfway through, until broccoli is tender with lightly browned and crispy edges.
08 - Transfer roasted broccoli to a serving platter. Garnish with chopped fresh parsley and additional Parmesan cheese if desired, then serve immediately.

# Expert Advice:

01 -
  • It transforms broccoli from something you tolerate into something you actually crave, thanks to those golden, crispy edges.
  • Takes barely half an hour from start to table, so it's perfect for weeknights when you want something homemade without the fuss.
  • The garlic-Parmesan combo hits that savory sweet spot that makes people ask for seconds.
02 -
  • Don't overcrowd the baking sheet—florets need space to roast, not steam, so they actually get crispy instead of just tender.
  • Stirring halfway through makes a huge difference; it ensures even browning and prevents the garlic from burning on one side.
03 -
  • If you want maximum crispiness, turn on the broiler for the last 2 minutes of cooking—watch it closely so the Parmesan doesn't burn.
  • Use a chef's knife to mince garlic fresh, not a press; it gives you better texture control and more nuanced flavor development during roasting.
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