Garlic Parmesan Roasted Broccoli (Printable Version)

Golden roasted broccoli tossed in garlic butter and Parmesan for a tasty, crispy side.

# What You'll 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 Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, mix the melted butter with minced garlic.
03 - Add the broccoli florets to the bowl and toss thoroughly to evenly coat with the butter and garlic.
04 - Sprinkle kosher salt, black pepper, and optional crushed red pepper flakes over the broccoli and toss again to distribute seasonings.
05 - Gently toss in the grated Parmesan cheese until the broccoli is coated uniformly.
06 - Spread the broccoli out in a single layer on the prepared baking sheet, ensuring the florets are not crowded.
07 - Roast in the preheated oven for 18 to 22 minutes, stirring once halfway through, until the broccoli is tender, lightly browned, and crispy at the edges.
08 - Transfer roasted broccoli to a serving platter. Garnish with optional chopped parsley and extra Parmesan. Serve immediately.

# Expert Tips:

01 -
  • It's ready in 30 minutes from start to table, which means weeknight dinners just got infinitely easier.
  • The crispy, golden edges develop their own addictive crunch that makes people ask for seconds of a vegetable.
  • There's something deeply satisfying about how three simple ingredients—butter, garlic, and cheese—create something that tastes fancy without any fuss.
02 -
  • Don't skip stirring halfway through—one side will brown faster than the other, and a quick stir ensures even, beautiful color on all the florets.
  • Crowding the pan is the number one reason broccoli steams instead of roasts; give it breathing room and you'll get crispy, caramelized perfection instead of soggy vegetables.
  • Freshly grated Parmesan makes a visible difference in texture and melting; pre-shredded cheese simply doesn't coat as creamily.
03 -
  • Fresh Parmesan makes all the difference—buy a wedge and grate it yourself, and watch how much better the coating becomes.
  • If the garlic starts browning too much before the broccoli is done, it's a sign your oven runs hot; lower the heat to 400°F and add a couple extra minutes to the roasting time.
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