Roasted Broccoli with Garlic and Parmesan

Name: Roasted Broccoli with Garlic and Parmesan
Prep time: 21 min
Cook time: 19 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) broccoli crowns, cut into 1½-inch (4 cm) florets, stems peeled and sliced ½ inch (1 cm) thick, washed and thoroughly dried; 3 tablespoons (45 ml) extra-virgin olive oil, divided: 2 tablespoons for roasting and 1 tablespoon for the garlic; 4 cloves (12 g) garlic cloves, peeled and finely minced; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; ½ cup (40 g) Parmesan cheese, finely grated (about 1 oz / 28 g); ½ lemon (15 ml) lemon, cut into wedges for squeezing, about 1 tablespoon (15 ml) juice; ¼ teaspoon (½ g) crushed red pepper flakes (optional)

From the MyKitchenBank Kitchen

Broccoli florets roast at high heat until the edges are deeply browned and crisp, then get tossed with a quick garlic oil and a snowfall of Parmesan. An easy, reliable side for almost any weeknight dinner.

Prep: 21 min
Cook: 19 min
Wait: 3 min
Total: 43 min
Makes: About 4 cups (4 side-dish servings)

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Ingredients

4 servings

1½ lb (680 g) broccoli crowns, cut into 1½-inch (4 cm) florets, stems peeled and sliced ½ inch (1 cm) thick, washed and thoroughly dried
3 tablespoons (45 ml) extra-virgin olive oil, divided: 2 tablespoons for roasting and 1 tablespoon for the garlic
4 cloves (12 g) garlic cloves, peeled and finely minced
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
½ cup (40 g) Parmesan cheese, finely grated (about 1 oz / 28 g)
½ lemon (15 ml) lemon, cut into wedges for squeezing, about 1 tablespoon (15 ml) juice
¼ teaspoon (0.5 g) crushed red pepper flakes (optional)

Equipment (7)

Large rimmed baking sheet, 18×13 inches (46×33 cm)
Large mixing bowl
Chef's knife and cutting board
Small skillet or saucepan (8 inches / 20 cm)
Microplane or box grater
Clean kitchen towel or salad spinner
Metal spatula

Steps

Before you start

Position an oven rack in the lower third and start preheating the oven with the empty sheet pan inside to 450°F (230°C) so the broccoli sizzles on contact.
Dry the broccoli thoroughly after washing; wet florets steam instead of roast.
Grate the Parmesan from a block on the small holes of a box grater or a Microplane for the best melt and flavor.
Timing: the oven preheats while you prep (about 16 minutes of hands-on work), so begin cutting right away.

1
Start preheating ovenOven 450°F / 230°C
- Place an empty 18×13-inch (46×33 cm) rimmed baking sheet on the lower-third rack and heat the oven to 450°F (230°C).
- It will preheat while you complete the next three steps.
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Ready when: Oven is set and the pan is inside
Tip: A hot pan gives the broccoli a head start on browning.
2
Cut and dry broccoli
- Cut the broccoli crowns into 1½-inch (4 cm) florets, trying to keep them similar in size.
- Peel the tough outer skin from the stalks and slice them ½ inch (1 cm) thick.
- Wash, then dry completely in a salad spinner or with a clean towel.
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Ready when: Florets feel dry to the touch with no visible water droplets
Tip: Any lingering moisture will steam the broccoli and keep it from crisping.
3
Season the broccoli
- In a large bowl, toss the broccoli with 2 tablespoons of the olive oil, the salt, and the black pepper until every floret has a light, even sheen of oil.
- Do not add the garlic yet.
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Ready when: All florets glisten evenly, with no dry patches
Tip: Garlic added now would burn in the 450°F oven and turn bitter.
4
Make garlic oil
- Combine the minced garlic and the remaining 1 tablespoon olive oil in a small skillet over low heat.
- Cook, stirring constantly, for 1 to 2 minutes, until fragrant and just barely pale golden.
- Remove from the heat immediately and set aside in the skillet.
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Ready when: Garlic smells sweet and looks pale golden, with tiny bubbles around it
Tip: Garlic goes from golden to burnt in seconds, so take it off the heat early; it keeps cooking in the hot oil.
5
Roast first sideOven 450°F / 230°C
- Confirm the oven has finished preheating (at least 15 minutes total).
- Carefully remove the hot pan, spread the broccoli on it in a single layer with space between pieces, turning florets cut-side down where you can.
- Roast at 450°F (230°C) for 12 minutes.
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Ready when: Undersides are golden brown and the stems begin to soften
Tip: If the pieces touch heavily, use two pans; crowding causes steaming.
6
Flip and finish roastingOven 450°F / 230°C
- Remove the pan and stir or flip the broccoli with a metal spatula.
- Return to the 450°F (230°C) oven and roast 6 to 8 minutes more.
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Ready when: Edges and tips are deep brown and crisp, and a stem pierces easily with a fork
Tip: Dark brown tips are good, but black and bitter means pull it out.
7
Toss with garlic
- Transfer the hot broccoli to the large bowl.
- Scrape in the garlic oil, add the red pepper flakes if using, and toss well to coat.
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Ready when: Garlic is evenly distributed over the broccoli
8
Add Parmesan and serve
- Sprinkle the Parmesan over the warm broccoli and toss gently so it clings and begins to melt.
- Let it sit 3 minutes, squeeze the lemon over the top, taste, and add a pinch more salt if needed.
- Serve right away.
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Ready when: Cheese looks softened and clings to the florets
Tip: Add the lemon just before serving so the crisp edges stay crisp.

Good to know

Tips

Keep florets a uniform size so they cook evenly; halve large ones lengthwise through the stem.
Do not skip the preheated pan or the thorough drying; they are the keys to crisp, browned edges.
Use freshly grated Parmesan from a block, because pre-grated cheese contains anti-caking agents and doesn't melt as well.
Don't crowd the pan; use two sheet pans and swap their positions halfway if needed.

Make ahead

Cut, wash, and thoroughly dry the broccoli up to 2 days ahead and refrigerate in a container lined with a paper towel. Mince the garlic up to 1 day ahead. Roast and dress just before serving for the best texture.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as the broccoli turns soft. Reheat on a sheet pan in a 425°F (220°C) oven for 5 to 7 minutes, or in a hot skillet for 3 to 4 minutes, to re-crisp; the microwave will make it soft.

Substitutions

Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the kosher salt to ½ teaspoon.
broccoli crowns → Cauliflower florets. Cut to the same size and add 3 to 5 minutes to the roasting time.
lemon → 1 teaspoon balsamic or red wine vinegar. Adds tang; drizzle on just before serving.
extra-virgin olive oil → Avocado oil. A neutral oil with a higher smoke point; you lose some olive flavor.