Garlic Parmesan Roasted Broccoli (Printable)

Tender broccoli coated in garlic butter and Parmesan, roasted to a crispy golden finish.

# 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 Parmesan cheese for serving (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix the melted butter with minced garlic until evenly blended.
03 - Add broccoli florets to the bowl and toss until each piece is coated with the garlic butter.
04 - Sprinkle kosher salt, black pepper, and red pepper flakes (if using) over the broccoli; toss again to distribute seasonings evenly.
05 - Fold in the grated Parmesan cheese, gently tossing until uniformly coated.
06 - Spread the broccoli in a single layer on the prepared baking sheet, ensuring the florets are spaced without crowding.
07 - Roast for 18 to 22 minutes, stirring halfway through, until broccoli is tender, lightly browned, and edges are crisp.
08 - Transfer broccoli to a serving platter. Garnish with chopped parsley and additional Parmesan cheese as desired. Serve immediately.

# Expert Suggestions:

01 -
  • Crispy edges meet tender insides without any pretension or complicated technique.
  • The garlic and Parmesan do all the heavy lifting, making something humble taste restaurant-quality.
  • Ready in 30 minutes total, perfect for nights when you need a side dish that doesn't feel like an afterthought.
02 -
  • Don't overcrowd the baking sheet—broccoli needs room to breathe and roast, or you'll end up with steamed florets instead of crispy ones.
  • Stir halfway through cooking so the pieces that were on the bottom move to the top and everything gets equal access to the heat.
  • The Parmesan will continue crisping as the pan cools slightly, so resist the urge to cook it longer just because it looks a little soft when it comes out of the oven.
03 -
  • Use a chef's knife to cut your broccoli at an angle rather than straight across—it maximizes surface area and helps the florets crisp more evenly.
  • Don't let your garlic sit in the melted butter for too long before tossing with broccoli or it can start to brown; work quickly once the butter is melted.
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