Roasted Broccoli with Garlic (Print Version)
Tender broccoli florets roasted with garlic and finished with Parmesan cheese for a vibrant side.
# What You Need:
→ Vegetables
01 - 1½ lbs broccoli florets, trimmed and washed
→ Seasoning & Oil
02 - 3 tbsp olive oil
03 - 4 garlic cloves, thinly sliced
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper
→ Topping
06 - ½ cup freshly grated Parmesan cheese
07 - 1 tbsp lemon juice
08 - Zest of ½ lemon
09 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the broccoli florets with olive oil, sliced garlic, salt, and black pepper until evenly coated.
03 - Spread the broccoli in a single layer on the prepared baking sheet, ensuring the florets are not overcrowded.
04 - Roast for 18–20 minutes, stirring halfway through, until the broccoli is tender and the edges are golden brown.
05 - Remove from the oven and immediately sprinkle with Parmesan cheese. Toss gently so the cheese melts slightly over the hot broccoli.
06 - If desired, drizzle with lemon juice, sprinkle with lemon zest, and garnish with parsley before serving.
# Expert Tips:
01 -
- It transforms humble broccoli into something people actually get excited about eating
- The crispy edges and melted Parmesan make it feel indulgent while still being incredibly healthy
- It takes almost zero active cooking time but tastes like you put real effort into dinner
02 -
- Overcrowding the pan is the number one mistake that leads to sad, steamed broccoli instead of crispy roasted vegetables
- The garlic slices will darken faster than the broccoli, so keep an eye on them and remove any pieces that get too dark
03 -
- Cut the florets into uniform sizes so everything finishes roasting at the same time
- Preheat your baking sheet in the oven for an extra crispy bottom on the broccoli