Crispy, golden, and loaded with umami, this Parmesan Roasted Broccoli turns a humble vegetable into an irresistible side dish. I love how it brings out the best in broccoli with minimal ingredients and effort. The cheesy, slightly nutty finish makes it hard to resist, and it’s perfect for weeknight dinners or as a healthy addition to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large head of broccoli, cut into florets
1/4 teaspoon sea salt
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/3 cup grated Parmesan cheese
Optional: zest of 1 lemon for brightness
Directions
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
In a large bowl, I toss the broccoli florets with olive oil, salt, pepper, and garlic powder until everything is well coated.
I spread the broccoli in a single layer on the prepared baking sheet.
I roast it in the oven for 18–22 minutes, flipping halfway through, until the edges are browned and crisp.
Once out of the oven, I sprinkle the grated Parmesan over the hot broccoli and return it to the oven for another 2–3 minutes until the cheese is melted and beginning to crisp.
For a fresh, zesty finish, I sometimes sprinkle lemon zest just before serving.
Servings and timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cooking Time: 22 minutes
Total Time: 27 minutes
Calories: 110 kcal per serving
Variations
I sometimes add red pepper flakes for a bit of heat.
Swapping Parmesan with Pecorino Romano gives it a sharper flavor.
A drizzle of balsamic glaze after roasting adds a sweet-tangy twist.
For a vegan version, I use nutritional yeast instead of Parmesan.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the broccoli on a baking sheet and warm it in the oven at 375°F (190°C) for about 5–7 minutes. This helps keep it crispy rather than soggy from microwaving.
FAQs
How do I keep the broccoli from getting soggy?
I make sure the florets are dry before tossing them with oil and roast them in a single layer with space between pieces.
Can I use frozen broccoli?
Yes, but I recommend thawing and patting it dry first. Frozen broccoli tends to release more moisture, which can reduce crispiness.
What type of Parmesan should I use?
I prefer freshly grated Parmesan from a block for the best melt and flavor. Pre-shredded varieties can work but often contain anti-caking agents.
Can I make this recipe ahead of time?
I find it best fresh, but I can prep the florets and seasonings ahead, storing them separately and roasting just before serving.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits well into a keto lifestyle.
Conclusion
I love how this Parmesan Roasted Broccoli turns an everyday vegetable into something special. With its crispy edges, savory cheese topping, and optional lemony finish, it’s a versatile and satisfying side that works for any occasion.
Recipe:
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Parmesan Roasted Broccoli
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy, golden, and loaded with umami, this Parmesan Roasted Broccoli transforms a humble vegetable into an irresistible side dish with minimal ingredients and effort. Perfect for weeknight dinners or healthy meals.
Ingredients
1 large head of broccoli, cut into florets
2 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/3 cup grated Parmesan cheese
Optional: zest of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, toss the broccoli florets with olive oil, salt, pepper, and garlic powder until well coated.
- Spread the broccoli in a single layer on the prepared baking sheet.
- Roast in the oven for 18–22 minutes, flipping halfway through, until the edges are browned and crisp.
- Remove from oven, sprinkle grated Parmesan over the hot broccoli, and return to oven for another 2–3 minutes until cheese melts and begins to crisp.
- Optionally, sprinkle with lemon zest just before serving for added brightness.
Notes
Make sure broccoli florets are dry before roasting to ensure crispiness.
Freshly grated Parmesan offers the best flavor and texture.
Variations include adding red pepper flakes, swapping with Pecorino Romano, or drizzling balsamic glaze.
For a vegan version, use nutritional yeast instead of Parmesan.
Store leftovers in the fridge for up to 3 days and reheat in the oven at 375°F (190°C) for 5–7 minutes.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
