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.
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.
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.
¼ cup Parmesan cheese
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.
Storing & Reheating
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.