This Parmesan Roasted Broccoli is one of those simple, go-with-anything sides that somehow feels a little special.
Roasting brings out the broccoli’s natural sweetness and deepens its flavor, while freshly grated Parmesan adds a nutty, salty finish. A quick squeeze of lemon at the end brightens everything up and makes it taste fresh and lively.
There’s something magical about vegetables in a very hot oven. The heat caramelizes the natural sugars, giving them a rich, savory flavor. With broccoli, the edges turn crispy, the stems become tender, and the little florets develop those irresistible golden bits everyone loves.
Steamed broccoli has always been my go-to because it’s quick, healthy, and easy. But when I want something with more texture and flavor, roasting is the way to go.
This is an easy, budget-friendly side dish I make all year. Like all my roasted vegetable recipes, it comes out crispy-tender, full of flavor, and ready to round out any meal.
If you love this one, you might also like my Crispy Parmesan Roasted Carrots. They’re always a hit.
Why You’ll Love This Parmesan Roasted Broccoli
So much flavor – Roasting transforms simple broccoli into something nutty, toasty, and slightly sweet.
Crispy-tender texture – Forget soggy vegetables; this broccoli has those golden edges everyone fights over.
Easy weeknight side – Just a few ingredients and about 25 minutes from start to finish.
Fresh and budget-friendly – You only need broccoli, garlic, lemon, olive oil, and Parmesan.
Pairs with everything – Perfect next to any main dish, from roasted chicken to salmon or pasta. I especially love serving it with my Pan-Seared Chicken Tenders or a simple Lemon Garlic Pasta for a quick, flavorful weeknight meal.
Try this next:
If you love garlicky green veggies, my Sautéed Garlic Green Beans with Almonds is another easy side dish you’ll want to make again and again. The crunchy almonds and buttery garlic make it just as addictive as this roasted broccoli.
Ingredients Needed
You only need a handful of fresh ingredients for this easy oven-roasted broccoli recipe:
- Fresh broccoli (cut into long spears)
- Garlic (thinly sliced)
- Olive oil (or avocado oil)
- Lemon (for zest and juice)
- Parmesan cheese (grated, not shredded)
- Salt and pepper
Ingredient Notes
Broccoli – Fresh is best here. Cut it into long spears, leaving about an inch or two of stem below the florets for a pretty presentation.
Garlic – Slice it thin so it roasts evenly and infuses the broccoli with flavor. I like to tuck a few slices right into the florets.
Olive oil – A good drizzle helps everything caramelize. You can also use avocado oil since it holds up beautifully at high temperatures and is neutral in flavor.
Parmesan cheese – Grated Parmesan melts into the warm broccoli, coating it with a light, flavorful crust. I get a tub of it already grated from the refrigerator section of my store. You could also go with the shelf-stable kind if that’s what you’ve got.
Lemon zest and juice – A pop of lemon brightens the roasted flavors and keeps the dish from tasting too heavy.
Tip: If you rinse your broccoli before cutting, make sure it’s completely dry before roasting. Any moisture will make it steam instead of crisp. I like to use my Oxo salad spinner to remove every last drop of water. It works like a charm!
How to Make Parmesan Roasted Broccoli
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the broccoli. Trim off the large stem but keep about 1–2 inches of stem attached to the florets. Where the florets are rounded (like big treetops), slice them in half the long way to create some flat sides (these caramelize beautifully in the oven). Try to keep all the pieces close to the same size for even roasting.
- Toss with oil and seasoning. Spread the broccoli out on a large baking sheet (no parchment; roasting directly on the pan gives you the best browning). Drizzle with olive oil, sprinkle on the garlic slices, salt, and pepper. Use your hands to toss everything together and make sure each piece is lightly coated. Any oil left behind will help season the pan.
- Roast. Roast the broccoli in a 425°F oven for about 20–25 minutes total, flipping halfway through so both sides get those golden, roasted edges. The florets should be tender and just a bit crisp around the edges.
- Add the finishing touches. Right after the broccoli comes out of the oven, toss it with Parmesan, lemon zest, and a quick squeeze of lemon juice. Add another drizzle of olive oil if it looks dry. The heat from the broccoli will melt the Parmesan slightly, creating a light, flavorful coating.
Broccoli Prep and Roasting Process
Here’s a look at how it all comes together on the pan.
The broccoli is cut into long spears, tossed with olive oil, garlic, salt, and pepper, and spread out flat so the edges caramelize beautifully. A hot oven does all the work, giving you that deep golden color and crisp-tender texture.
Pro Tip: Use a heavy-gauge aluminum or aluminized steel half-sheet pan (13×18″) with rolled edges. It holds heat well and gives vegetables room to roast evenly and get crispy edges. One of my favorites is this KitchenAid 13×18 aluminized steel baking sheet.
Tossing with Parmesan and Lemon
Once the broccoli is perfectly roasted, it’s time for the best part, the finishing toss.
The warm broccoli gets coated with freshly grated Parmesan, lemon zest, and a squeeze of lemon juice.
A drizzle of olive oil ties it all together, creating glossy, flavorful florets that are irresistible right out of the bowl. And I say that from experience. It’s hard to stop nibbling on them before they hit your plate.
Recipe Notes
- Don’t overcrowd the pan – Give the broccoli plenty of space so it can roast instead of steam.
- Watch for caramelization – Those dark, toasty spots are where the flavor lives, but don’t let it go too far or it’ll taste bitter.
- Best served immediately – This side dish tastes its best right out of the oven, when it’s still hot and crispy.
More Ways to Enjoy Roasted Vegetables
If you love this Parmesan Broccoli Recipe, here are a few more roasted veggie favorites you might enjoy:
- Crispy Parmesan Roasted Carrots
- Ranch Roasted Potatoes
- Roasted Sweet Potatoes with Rosemary and Garlic
- Roasted Brussels Sprouts with Balsamic and Honey
Parmesan Roasted Broccoli
Parmesan Roasted Broccoli is crispy, flavorful, and so simple to make. Tossed with olive oil, garlic, and a squeeze of lemon, then finished with freshly grated Parmesan, it’s an easy vegetable side dish that goes with almost any meal. It's a favorite for weeknights and holidays alike.
Ingredients
- 2 pounds broccoli, cut into spears
- 2 cloves garlic, thinly sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice (freshly squeezed)
- ⅓ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F.
- Trim broccoli into spears, keeping 1–2 inches of stem below the florets. Slice large florets in half for flat edges. Pat dry if wet.
- Spread broccoli on a large baking sheet. Drizzle with 2 tablespoons olive oil. Add garlic, salt, and pepper, then toss to coat evenly.
- Roast 10–12 minutes, toss, then roast another 10–12 minutes until tender and caramelized.
- Remove from oven and immediately toss with Parmesan, lemon zest, and lemon juice. Add up to 1 tablespoon of olive oil if needed. Serve warm.
Notes
- Use the best baking sheet for roasting vegetables. – For the best caramelization go with a heavy guage aluminum or aluminized steel pan, since they conduct heat well.
- Don’t overcrowd the pan – Give the broccoli plenty of space so it can roast instead of steam.
- Watch for caramelization – Those dark, toasty spots are where the flavor lives, but don’t let it go too far or it’ll taste bitter.
- Best served immediately – This side dish tastes its best right out of the oven, when it’s still hot and crispy.
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