This easy Roasted Broccoli with Parmesan is like vegetable candy! Tender broccoli florets are tossed with olive oil and garlic then roasted until they become sweetly caramelized on the outside and savory tender on the inside. To finish, squeeze with lime and a sprinkle of parmesan for a treat the whole family will love.
I'm warning you, this broccoli is totally addictive! I never thought that fixing broccoli in the oven would make it turn into such a sweet-savory treat. In fact, it's so good that I could scarf down the entire pan all by myself!
I love roasting vegetables like Maple Glazed Carrots and Brussels Sprouts with Bacon so I was bound to get around to trying it with broccoli. Roasting any vegetable is pretty darn easy and needs no fancy ingredients and what you end up with are some of the most flavorful side dishes around.
And it's a healthy way to fix vegetables too. This roasted broccoli with parmesan packs a healthy punch with plenty of fiber, protein, and over 100% of your recommended vitamin C & K. And it's super popular with the whole family!
This oven roasted broccoli side dish has a light, sweet flavor created by tossing the broccoli with olive oil and roasting it at a high temperature. The caramelized crispy outer shell is the perfect complement to the tender savory inside.
And I have to admit, the slightly charred florets are my favorite. Just check out that platterful of deliciousness above and read on for tips on how to perfectly roast your broccoli every time.
Tips for perfect roasted broccoli
- Cut the broccoli in similar-sized pieces so they cook more evenly. I like to cut them about 1" to 1-½" wide at the top and about ½" thick.
- Don't crowd the baking sheet as the broccoli will steam instead of roasting up crispy.
- When tossing with olive oil, make sure each piece gets well coated so as not to burn.
- Broccoli can be cooked at varying temperatures in order to cook it along with your main meal. Check in the notes section of the recipe card for temperatures and cook time.
- If you prefer, you can flip the broccoli halfway through cooking to promote more even browning. I usually don't bother and it still comes out well.
Variations
- For more caramelization, add a pinch of sugar when tossing broccoli with olive oil and garlic.
- In lieu of olive oil and garlic, a balsamic mixture can be poured over broccoli prior to roasting.
- If you like cheesy goodness, try sprinkling some cheddar or gruyere cheese over the broccoli in the last few minutes of cooking. Get ready for ooey, gooey deliciousness!
- For even more flavor, toss broccoli with thyme, rosemary, or Italian seasoning prior to roasting.
- OK, here's another use for that Everything Bagel seasoning. Sprinkle warm roasted broccoli with bagel seasoning. Oh, it's so good!
- Serve with a side of Hollandaise sauce. My quick version will take you no time at all.
How to make the best oven roasted broccoli
- Gather the 5 ingredients, fresh broccoli, olive oil, garlic, lime, and parmesan cheese, plus salt and pepper.
- Cut broccoli into evenly-sized florets and place in a large bowl. Toss with olive oil.
- Add minced garlic and season with salt and pepper. Stir together.
- Pour broccoli onto a cookie sheet sprayed with nonstick spray or lined with parchment. Spread around the pan, giving each piece its own space, so that the pieces will caramelize instead of steaming.
- Remove roasted broccoli from the oven. The edges should have a lightly browned appearance and have a charred look.
- Squeeze lime juice over warm broccoli.
- Toss with parmesan cheese and serve immediately.
Note: This amount actually serves my husband and me without leftovers. I usually make 2 heads of broccoli for 4 people.
When all is said and done, creating a vegetable that the kids will eat without a lot of coaxing is a win-win. This tender sweet roasted broccoli with parmesan is on a monthly rotation at my house now.
I like to serve mine with chicken, fish, or ham dinners or tossed into salads for more flavor. Whatever way you serve it, expect the compliments to follow. Enjoy!
What to serve with roasted broccoli
Roasted broccoli pairs great with chicken. I love to serve it with my Salsa Chicken or One Skillet Chicken with Lemon Sauce.
This savory-sweet side also complements fish dinners such as Grilled Salmon and Crab Cakes.
Leftovers are great! Add it to Roasted Quinoa Broccoli Salad to save some time on this side. You could also add to this Cheesy Orzo with Broccoli dish. Just omit cooking it and mix it in after the orzo is finished.
Roasted Broccoli with Parmesan
Ingredients
- 1 head broccoli cut into florets
- ¼ cup light extra virgin olive oil
- 1 ½ teaspoons minced garlic or 2-3 cloves sliced
- Salt & pepper
- Juice of ¼ lime about 1-½ teaspoons
- ¼ cup Parmesan cheese grated
Instructions
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray or line with parchment paper.
- Cut broccoli into florets, removing heavy stalk. Make sure all pieces are cut to about the same size.
- Place in a medium bowl and toss with olive oil, minced garlic and salt & pepper.
- Spread in single layer on prepared cookie sheet. Place in oven and cook for 18-22 minutes or until edges start to brown.
- Remove broccoli from oven, squeeze lime juice over florets then toss with parmesan cheese. Serve immediately.
Notes
- Make sure the broccoli is cut in similar-sized pieces so they cook more evenly. I like to cut them about 1" to 1-½" wide at the top and about ½" thick.
- Don't crowd the baking sheet as the broccoli will steam instead of roasting up crispy.
- When tossing with olive oil, make sure each piece gets well coated so as not to burn.
- If you prefer, you can flip the broccoli halfway through cooking to promote more even browning. I usually don't bother and it still comes out well.
