Garlic Parmesan Roasted Broccoli

Name: Garlic Parmesan Roasted Broccoli
Prep time: 18 min
Cook time: 19 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) broccoli crowns, cut into 1½-inch (4 cm) florets, washed and completely dried; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (3½ g) kosher salt; ¼ teaspoon (0.6 g) black pepper, freshly ground; 4 large cloves (20 g) garlic cloves, minced; ½ cup (40 g) Parmigiano-Reggiano or Parmesan cheese, finely grated (about 1½ oz / 40 g); ¼ teaspoon (½ g) red pepper flakes (optional); ½ medium (30 g) lemon, cut into wedges for squeezing

From the MyKitchenBank Kitchen

Crisp-edged broccoli florets roasted at high heat with olive oil and garlic, then finished with nutty Parmesan and a squeeze of lemon. Garlic goes on partway through so it turns golden and sweet instead of bitter.

Prep: 18 min
Cook: 19 min
Wait: 5 min
Total: 42 min
Makes: About 4 cups (4 side servings)

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Steps

Before you start

Position an oven rack in the upper third of the oven and preheat to 450°F (230°C) with a large rimmed baking sheet inside; a hot pan gives better browning.
Dry the broccoli thoroughly after washing. Wet florets steam instead of roast.
Finely grate the Parmesan from a block if you can; it melts and browns better than pre-grated shaker cheese.
Total time is about 42 minutes, including about 15 minutes of oven preheating that overlaps with your prep.

1
Preheat oven and panOven 450°F / 230°C
- Place a large rimmed baking sheet on the upper-third rack and heat the oven to 450°F (230°C).
- Start this before you cut the broccoli; the oven needs about 15 minutes in total, and the next two steps use about 10 of them.
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Ready when: Oven reads 450°F (230°C) and has held it for a few minutes
Tip: Use a heavy, light-colored sheet pan; dark thin pans can scorch the bottoms.
2
Cut and dry broccoli
- Cut the broccoli crowns into 1½-inch (4 cm) florets, slicing large ones lengthwise through the stem so each has a flat face for browning.
- Peel thick stems if desired and slice into ½-inch (1 cm) coins.
- Wash, then dry thoroughly with a towel or in a salad spinner.
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Ready when: Florets feel dry to the touch with no visible water beads
Tip: Even size matters: uneven pieces mean some burn while others stay raw.
3
Season the broccoli
- In a large bowl, toss the broccoli with the olive oil, kosher salt, and black pepper until every floret is lightly glossy.
- Do not add the garlic or cheese yet.
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Ready when: Florets are evenly coated, with no pooled oil in the bowl
Tip: Toss with your hands for the most even coating.
4
Start roastingOven 450°F / 230°C
- Carefully remove the hot pan from the oven.
- Tip the broccoli onto it and spread into a single layer with cut sides down where possible, leaving space between pieces.
- Roast for 12 minutes at 450°F (230°C).
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Ready when: Edges of florets are starting to brown and stems are slightly tender
Tip: Use two pans if the broccoli is crowded; overlapping pieces steam and turn soft.
5
Add garlic and stirOven 450°F / 230°C
- Remove the pan.
- Sprinkle the minced garlic and the red pepper flakes, if using, over the broccoli, then stir and flip the florets with a spatula.
- Spread back into a single layer.
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Ready when: Garlic is evenly distributed and sitting in the oil on the pan
Tip: Adding garlic late keeps it from burning and turning bitter.
6
Finish roastingOven 450°F / 230°C
- Return the pan to the 450°F (230°C) oven and roast 4 to 6 minutes more, until the garlic smells fragrant and is pale golden and the broccoli tips are deep brown and crisp.
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Ready when: Tips are dark brown and crisp, stems pierce easily with a fork, garlic is light golden
Tip: Watch closely; garlic goes from golden to burnt quickly.
7
Add ParmesanOven 450°F / 230°C
- Remove the pan and sprinkle the grated Parmesan over the broccoli.
- Return to the 450°F (230°C) oven for 2 minutes, just until the cheese melts and begins to turn lightly golden in spots.
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Ready when: Cheese looks melted and lightly golden at the edges
8
Squeeze and serve
- Transfer to a serving dish, scraping up any crispy cheese bits.
- Squeeze lemon wedges over the top, taste, and add a pinch more salt if needed.
- Serve immediately while hot and crisp.
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Ready when: Broccoli is bright green with browned, crisp edges
Tip: Lemon added right before serving keeps the flavor bright and the crust crisp.

Good to know

Tips

Dry broccoli is the key to crisp edges; moisture creates steam.
A preheated pan sears the florets on contact for better browning.
Keep florets in a single layer with space between; use two pans if needed.
For extra-cheesy crisp, finish with a little more Parmesan after plating.

Make ahead

Cut and thoroughly dry the broccoli up to 2 days ahead and refrigerate in an airtight container lined with a paper towel. Mince the garlic and grate the cheese up to 1 day ahead. Roast just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: not recommended, as the texture turns soft. Reheat on a baking sheet at 425°F (220°C) for 5 to 7 minutes, or in an air fryer at 400°F (200°C) for 3 to 4 minutes, to re-crisp.

Substitutions

Parmigiano-Reggiano or Parmesan cheese → Pecorino Romano. Saltier and sharper; reduce the kosher salt to ½ teaspoon.
broccoli crowns → cauliflower florets. Roast 3 to 5 minutes longer before adding the garlic.
lemon → 1 teaspoon balsamic or red wine vinegar. Drizzle over after roasting for a tangy finish.
extra-virgin olive oil → avocado oil. Higher smoke point, with a more neutral flavor.