Garlic Parmesan Roasted Broccoli
Delicious roasted broccoli with salty parmesan cheese and subtle hints of garlic. This is the perfect side dish to keep on hand since it goes with just about everything.
Serve it as a side for Fried Chicken or Roasted Chicken, with some Smashed Potatoes, for a great meal!
I love veggies, but sometimes it is nice to mix things up, and try them new ways. I usually steam broccoli, and since my kids eat it without complaint, and I like it that way, I rarely eat it any other way.
However, I put broccoli in a recent rendition of Roasted Veggie Enchiladas, and it was so good, I kept picking it out. So, I decided to just make a roasted broccoli. I had to make it a little less healthy by adding in some parmesan cheese, but it was tasty, so it was worth it.
Broccoli not only tastes awesome roasted, but it also contains a lot of good-for-you things like fiber, protein, and vitamin C.
Roasted Broccoli Tips
This recipe is ridiculously easy, but as always there are a few things that will help this recipe turn out even better. So here are my tips for getting perfect results every time:
1) Wash and Thoroughly Dry Broccoli
Give your broccoli a thorough wash, but make sure you dry it well, not leaving any water on the surface. If it is wet, it will steam instead of roast.
2) Cut the broccoli florets into even, bite-sized pieces.
This is super important for several reasons. First, it means everything cooks at the same speed. And second, the smaller you cut things, the more edges to have sitting against the pan and caramelizing into delicious roasted goodness.
3) Give it space.
The best thing you can do is not over-crowd your pan. I know you are going to want as much as you can make, but broccoli needs some room, otherwise the steam coming off the broccoli will end up just steaming everything and it won’t get that yummy crisp, caramelized edges you want.
4) Use high temperature.
For this recipe I used 425 degrees F to get that roasted result. You want high enough to get crispy, golden edges, but not so high that the olive oil burns, otherwise it will leave your broccoli bitter in flavor. Base this on your oven.
Roasted Broccoli Variations
For this recipe I use some garlic and some parmesan to add flavor, but there is a world of possibilities:
- Italian Broccoli: We are obsessed with the flavors of this Sheet Pan Italian Chicken, and you could use the same combo of spices for broccoli. Yum!
- Asian Broccoli: We all love broccoli in our Beef and Broccoli and with Mongolian Beef, and even with Korean Beef, so why not borrow from that flavor profile for your side dish? Make a quick sauce of sesame oil, soy sauce, brown sugar, mirin, and red pepper flakes, and gently toss it in it near the end of roasting. Yum! (2 Tablespoons soy sauce, 1 teaspoon brown sugar, 1/4 teaspoon sesame oil, 1/2 teaspoon mirin, pinch of red pepper flakes).
- Mediterranean Broccoli: A squeeze of lemon and a shake of this Greek Seasoning Blend makes for some pretty amazing broccoli. Toss it all with a little olive oil and roast.
What to Serve Roasted Broccoli With
Parmesan Roasted Broccoli
Ingredients
- 1 head a broccoli cut into bite sized florets
- 1 Tbs olive oil
- 1/4 cup parmesan
- 1/2 tsp salt
- 1/4 tsp garlic powder
- black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil, and spray with non-stick spray.
- Add broccoli and olive oil in a large zip close bag and shake to coat.
- Add the parmesan cheese, garlic powder, salt and pepper and give it another good shake to make sure broccoli is evenly coated.
- Spread the broccoli in an even layer on the baking sheet.
- Bake for 1o minutes, then stir and bake for an additional 10 to 15 minutes or until broccoli is tender.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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