Roasted Broccoli with Garlic

I never thought I'd say this about broccoli, but this recipe completely changed my mind. The first time I made it for dinner, my husband actually asked if we could have it again the next night. Something about the high heat turning those edges crispy and the garlic getting all sweet and golden just makes everything feel special.

Last week my sister came over and literally stood at the counter eating it straight off the baking sheet while I was trying to plate everything else. She said it reminded her of this little restaurant in Rome where we ate years ago, which I took as the highest compliment considering I'd barely spent twenty minutes making it.

Ingredients

• 1½ lbs broccoli florets: Fresh heads work better than pre-cut bags here since you want similarly sized pieces for even roasting
• 3 tbsp olive oil: Dont be shy with the oil, it helps create those gorgeous crispy edges everyone fights over
• 4 garlic cloves, thinly sliced: Thin slices roast alongside the broccoli and become sweet, golden chips instead of bitter burnt bits
• ½ tsp kosher salt: Fine table salt works too but use slightly less since its more potent by volume
• ¼ tsp freshly ground black pepper: The heat from fresh pepper balances the rich cheese and sweet roasted garlic beautifully
• ½ cup freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent it from melting properly
• 1 tbsp lemon juice: Brightens everything up and cuts through the richness of the olive oil and cheese
• Zest of ½ lemon: Adds aromatic brightness without making the dish taste acidic
• 2 tbsp chopped fresh parsley: Makes the final dish look restaurant-worthy and adds a fresh, grassy note

Instructions

Get your oven nice and hot:

Preheat to 425°F and line a baking sheet with parchment for effortless cleanup later

Coat everything thoroughly:

Toss the broccoli, oil, garlic, salt, and pepper in a large bowl until every floret is glistening

Give them room to breathe:

Spread the broccoli in a single layer without overlapping, or you'll end up with steamed mush instead of crispy roasted perfection

Let them get golden:

Roast for 18 to 20 minutes, tossing halfway through, until the edges are bronzed and the stems are tender

Add the magic finish:

Sprinkle the Parmesan over hot broccoli immediately so it melts slightly, then add lemon juice, zest, and parsley

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This has become my go-to for those nights when I want something green on the table but don't have the energy for another complicated side dish. Even my kids, who usually push vegetables to the side of their plates, will happily eat their share when it comes out of the oven like this.

Choosing the Best Broccoli

Look for tight, deep green florets without any yellowing or tiny yellow buds that are about to flower. The stalk should feel firm and heavy for its size, with leaves that look fresh and vibrant, not wilted or dried out. You want heads that smell fresh and slightly grassy, not musty or sulfurous, which indicates they've been sitting around too long.

Making It Your Own

Sometimes I'll add red pepper flakes to the oil mixture when I want a little kick, or swap in Pecorino Romano for a sharper, saltier finish. You could also add sliced almonds or pine nuts during the last few minutes of roasting for some crunch, or try it with a dusting of nutritional yeast if you're avoiding dairy.

Serving Suggestions

This broccoli pairs beautifully with simply roasted chicken, seared salmon, or even as a topping for pizza with white sauce. It's also fantastic tossed with hot pasta and a splash more olive oil, or piled onto grilled vegetable sandwiches for extra texture and flavor.

• Makes an excellent addition to grain bowls with quinoa or farro
• Works wonderfully as a pizza topping with ricotta and caramelized onions
• Try it leftovers for breakfast with fried eggs and hot sauce

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Theres something deeply satisfying about a recipe this simple delivering such incredible results every single time. Hope this becomes one of those weeknight staples you find yourself making on repeat too.

Recipe FAQs

→ What is the best way to roast broccoli evenly?

Spread broccoli florets in a single layer without overcrowding the baking sheet to ensure even roasting and crisp edges.

→ Can I use a substitute for Parmesan cheese?

Yes, Pecorino Romano offers a sharper taste, or nutritional yeast can be used for a dairy-free, vegan-friendly topping.

→ How can I make the broccoli extra crispy?

Avoid overcrowding the pan and roast at a high temperature, stirring halfway through to promote crispness on all sides.

→ Is it necessary to add lemon juice and zest?

Adding lemon juice and zest is optional but provides a bright, fresh contrast to the roasted flavors.

→ What oil works best for roasting broccoli?

Olive oil is recommended for its flavor and roasting qualities, though other neutral oils can also be used.