Garlic Parmesan Roasted Broccoli (Printable)

Tender broccoli tossed in garlic butter and Parmesan, roasted until crispy and golden-brown.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs fresh broccoli florets

→ Dairy

02 - 4 tablespoons unsalted butter, melted
03 - 0.5 cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - 0.5 teaspoon kosher salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Extra Parmesan cheese for serving (optional)

# Cooking Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine melted butter and minced garlic in a large bowl; add broccoli florets and toss to coat evenly.
03 - Sprinkle kosher salt, black pepper, and red pepper flakes if using; toss again to distribute seasonings.
04 - Gently fold in grated Parmesan until broccoli is thoroughly coated.
05 - Spread broccoli florets in a single layer on the prepared baking sheet, avoiding overcrowding.
06 - Bake for 18 to 22 minutes, stirring halfway, until tender with lightly browned edges.
07 - Transfer broccoli to a serving platter; garnish with fresh parsley and extra Parmesan as desired. Serve immediately.

# Expert Tips:

01 -
  • Broccoli transforms into something genuinely craveable instead of something you tolerate because it's healthy.
  • The roasting caramelizes the edges while the Parmesan turns into these salty, umami-packed crisps that make you reach for more.
  • It comes together in under thirty minutes, making it perfect for weeknight dinners when you want something that feels special but doesn't demand your attention.
02 -
  • Crowding the pan is the enemy—broccoli needs breathing room to roast properly, so spread it in a single layer rather than piling it up.
  • Stirring halfway through makes a real difference, ensuring the pieces that faced down get their turn at the heat and develop that coveted crispness.
03 -
  • Use freshly grated Parmesan over pre-shredded—it melts more smoothly and distributes more evenly without the anti-caking agents that pre-grated versions contain.
  • Don't skip mincing the garlic fresh; pre-minced garlic loses its potency and can taste bitter after roasting, while fresh garlic develops a sweet, mellow quality.
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