Roasted broccoli with garlic (Printable)

Tender broccoli florets tossed with garlic, olive oil, and Parmesan for a simple side.

# What You'll Need:

→ Vegetables

01 - 1 1/2 pounds broccoli florets
02 - 3 cloves garlic, minced

→ Oil & Seasonings

03 - 3 tablespoons extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Cheese

06 - 1/3 cup freshly grated Parmesan cheese

→ Garnish (Optional)

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges, for serving

# How-To Steps:

01 - Heat oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine broccoli florets, olive oil, minced garlic, sea salt, and black pepper in a large bowl; toss to coat evenly.
03 - Spread coated broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, flipping halfway, until edges are browned and broccoli is crisp-tender.
05 - Remove broccoli from oven and immediately sprinkle with Parmesan cheese; toss gently to incorporate.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • The broccoli gets impossibly crispy on the outside while staying tender inside, nothing like boiled or steamed.
  • Garlic and Parmesan transform something humble into something people actually ask for seconds of.
  • It comes together in 30 minutes and works with almost any main dish you're already cooking.
  • Somehow tastes more impressive than the effort it actually takes.
02 -
  • Don't crowd the baking sheet or the broccoli will steam instead of roast; if your pan is small, use two sheets or work in batches.
  • Add the Parmesan while everything is still hot so it adheres and melts slightly; if you wait too long, it just slides off.
  • Roasting at the right temperature is non-negotiable; 425°F gives you those caramelized edges without drying out the insides.
03 -
  • Cut your broccoli florets roughly the same size so they finish roasting at the same time without some pieces burning.
  • Use a hot baking sheet or cast iron skillet if you have one; it helps develop even crispier, more caramelized edges.
  • Grate your Parmesan fresh and add it while the broccoli is still steaming so it adheres better and melts slightly.

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