My easy oven roasted broccoli with garlic and Parmesan cheese combines my favorite flavors in a staple dinner side dish. I love the wonderful garlic flavor and rich Parmesan cheese topping that make this recipe hard to beat. Plus, roasting brings out a different broccoli flavor that's a treat for all veggie lovers.
I dish this broccoli up as a side for tons of dinners. Try it with my NY Steak, Rib Eye Steak, or Smoked Prime Rib.
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Like many of you, I grew up only using one or two methods of cooking vegetables. For ease and simplicity, I was a fan of steamed vegetables.
That was then. Now, I enjoy many kinds of vegetable side dishes and my new favorite is also super easy and simple.
🥘 Ingredients
- Broccoli Florets - Fresh is ideal, but thawed frozen broccoli will work.
- Olive Oil - Extra virgin olive oil (EVOO) to lightly coat the broccoli and garlic for roasting.
- Garlic - Minced or whole roasted cloves.
- Parmesan - Freshly grated Parmesan cheese is best, but the bottled Parm works, too.
- Salt & Pepper - Base seasoning, to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Roast Broccoli
It doesn't take much to pop this roasted broccoli in the oven while you work on a pan-seared main dish for a quick dinner. Grab a baking sheet, cutting board, knife, bowl, measuring utensils, and a grater to get started.
The recipe yields 4 side dish portioned servings, but you can easily scale it up or down as needed.
Prep & Combine
Prep. Preheat your oven to 425°F (218°C/Gas Mark 7) and line a baking sheet with parchment paper.
Place your 1 pound (453.59 grams) broccoli florets into a mixing bowl then drizzle with 2 tablespoons of extra virgin olive oil. Add 2 tablespoons of minced garlic and ¼ teaspoon each of salt & pepper. Toss until evenly coated with the EVOO and seasoning.
Add Parmesan & Bake
Spread the seasoned broccoli with garlic out in an even layer on your prepared baking sheet. Sprinkle the grated ¼ cup (25 grams) Parmesan cheese over the top.
Roast until crispy. Cook your broccoli in the oven at 425°F (218°C/Gas Mark 7) for about 20-25 minutes depending on how well browned you would like your broccoli.
Serve. Remove from the oven when done and serve immediately, topped with additional Parmesan (optional).
I like my oven-roasted broccoli a touch under the point of being 'burnt broccoli'. Either way, this garlic Parmesan roasted broccoli is absolutely delicious.
Top it off with more freshly grated Parmesan cheese before serving and enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Drizzle, don't pour. Whenever you coat your vegetables in olive oil, always drizzle the olive oil over the vegetables and/or down the sides of the bowl. Don't place your vegetables into pooled olive oil (already poured into your bowl).
The coating will be more even and yield better results for nearly everything, not only in the case of oven-roasting vegetables! - Fresh or frozen. I'm frequently asked about the results when using frozen broccoli. This does work exceptionally well if you can leave your broccoli time to either a) thaw completely, then paper towel dry to remove excess water or b) par-cook in a microwave to remove the excess moisture (the steamable bags are perfect in this case).
- The great roasting debate. There is a debate about whether veggies roast and crisp best with or without parchment paper. I do find that generally speaking, my best caramelized edges are from roasting directly on a baking sheet.
However, the difference is not enough for me to skip the time-saving step of using parchment paper.
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🥡 Storing & Reheating
Store cooked broccoli in a shallow airtight storage container or wrapped securely in aluminum foil in the fridge for up to 3-5 days.
Freezing
I prefer to pre-freeze or flash-freeze my roasted broccoli before storing it for longer-term freezing. Spread the cooled roast broccoli in a single layer on your baking sheet and freeze for 1-2 hours.
Once frozen, transfer into a freezer storage container and store for up to 6-8 months. Thaw in the fridge overnight before reheating.
Reheating
Return your broccoli to the oven for the best results when reheating. Be sure to remove as much moisture as possible after storing in the fridge or thawing from frozen before reheating.
Heat your oven to 350°F (175°C/Gas Mark 4) and spread the leftovers out in a single layer on your baking sheet just as you did when you roasted the broccoli. Heat until warmed to your satisfaction. Top with a bit of fresh Parmesan when serving.
🥦 More Great Veggie Sides
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📖 Recipe Card
Roasted Broccoli with Garlic and Parmesan
Ingredients
- 1 lb broccoli florets (cut into small to medium sized spears)
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon garlic (minced or whole roasted cloves)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ cup Parmesan cheese (finely grated or shredded - plus more for garnish when serving, if desired)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Combine
- Preheat your oven to 425°F (218°C/Gas Mark 7) and line a baking sheet with parchment paper.
- Place your 1 lb broccoli florets into a mixing bowl then drizzle with 2 tablespoon olive oil. Add 2 tablespoon garlic and ¼ teaspoon each, salt & pepper and toss until evenly coated with the EVOO.
Add Parmesan & Bake
- Spread the seasoned broccoli with garlic out in an even layer on your prepared baking sheet. Sprinkle the grated ¼ cup Parmesan cheese over the top.
- Roast your broccoli in the oven at 425°F (218°C/Gas Mark 7) for about 20-25 minutes depending on how well browned you would like your broccoli.
- Remove from the oven when done and serve immediately, topped with additional Parmesan (optional).
Notes
- Whenever you coat your vegetables in olive oil, always drizzle the olive oil over the vegetables and/or down the sides of the bowl.
- I'm frequently asked about the results when using frozen broccoli. This does work exceptionally well if you can leave your broccoli time to either a) thaw completely, then paper towel dry to remove excess water or b) par-cook in a microwave to remove the excess moisture (the steamable bags are perfect in this case).
- There is a debate about whether veggies roast and crisp best with or without parchment paper. I do find that generally speaking, my best caramelized edges are from roasting directly on a baking sheet. However, the difference is not enough for me to skip the time-saving step of using parchment paper.
- To refrigerate: Store cooked broccoli in a shallow airtight storage container or wrapped securely in aluminum foil in the fridge for up to 3-5 days.
- To freeze: Spread the cooled roast broccoli in a single layer on your baking sheet and freeze for 1-2 hours. Once frozen, transfer into a freezer storage container and store for up to 6-8 months. Thaw in the fridge overnight before reheating.
- To reheat: Be sure to remove as much moisture as possible after storing in the fridge or thawing from frozen before reheating. Then, heat your oven to 350°F (175°C/Gas Mark 4) and spread the leftovers out in a single layer and cook until warmed to your satisfaction.
Nutrition
Originally published February 10, 2018
Updated May 5, 2024, with new images, process photos, fixed grammar, and formatting
Connie says
We argued over the last bite!
Helen Lynch says
It was great. I followed the recipe exactly. I don't always do this. Highly recommend. It you let it crispy, the garlic also gets crispy.
Ashley says
Absolutely delicious! I paired these with homemade meatballs. Couldn't find a single fault with this recipe. Will definitely be a part of our rotation!
Erin says
Came out delicious! Thank you for the recipe!
Bill says
Good, straightforward recipe. Only caution I offer is if you choose to mince your fresh garlic cloves (vs. roasting them), you risk burning them as at 425F for 25 min. the garlic may burn and impart a somewhat bitter, harsh element. Avoid this issue either by substituting garlic powder, rough chopping the garlic (vs. mincing), or waiting to add finely minced until last 10 min of cooking.
Mariah says
Fab-u-lous
Incredibly simple
Yet delicious and light and savory.
Will be a staple side dish from now on.
Taylor O'Connell says
Can this be made ahead and reheated?
Angela @ BakeItWithLove.com says
Yes, it can be reheated. It won't be as crispy as when just roasted, but still very tasty. Enjoy!
Kris Thawani says
I'm a vegetarian and i liked your broccoli recipe with garlic n parmesan!