Roasted Broccoli Garlic Parmesan (Print View)

Golden, tender broccoli with aromatic garlic and a savory Parmesan finish.

# Ingredient List:

01 - 1 large head broccoli, cut into florets (about 1.1 lbs)

02 - 3 cloves garlic, thinly sliced

03 - 3 tbsp olive oil

04 - ½ tsp sea salt

05 - ¼ tsp freshly ground black pepper

06 - ⅓ cup freshly grated Parmesan cheese (about 1 oz)

07 - 1 tbsp lemon juice (optional)

08 - Zest of ½ lemon (optional)

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss broccoli florets with olive oil, sliced garlic, sea salt, and black pepper until evenly coated.

03 - Spread broccoli in a single layer on the prepared baking sheet, ensuring not to overcrowd.

04 - Roast for 18 to 20 minutes, flipping once halfway through, until edges are crisp and broccoli is tender and golden.

05 - Remove from oven and immediately sprinkle with Parmesan cheese. If desired, add lemon juice and zest, tossing gently to combine.

06 - Serve hot as a side dish.

01 -

Broccoli stops tasting like obligation and starts tasting like something you actually crave.
The edges get shatteringly crisp while the stems stay tender, which somehow feels like you've figured out a secret.
It takes longer to write the grocery list than to actually make it.

02 -

Overcrowding the pan is the enemy—broccoli needs space around it or you'll end up steaming instead of roasting, and that's where the magic dies.
Thinly sliced garlic gets crispy and sweet, but thick slices or whole cloves will burn before the broccoli is done, leaving you with bitter bits that ruin everything.

03 -

If your oven runs hot or cool, adjust the temperature by 25°F and keep an eye on things—ovens are temperamental, and you want crispy, not burnt.
The lemon juice and zest matter more than they look on paper; they brighten everything and keep it from feeling heavy, even as a side dish.