Roasted Broccoli

This easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon juice and some Parmesan cheese for even more flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings (1 cup each)

Calories 115kcal

Author Meggan Hill

Ingredients

2 pounds broccoli florets from 3 stalks broccoli (see note 1)
1/4 cup olive oil
4 cloves garlic minced
Salt and freshly ground black pepper
1/4 cup shredded Parmesan cheese (see note 2)
lemon wedges for serving

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add broccoli, olive oil, garlic, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
Transfer to prepared baking sheet and spread in an even layer. Roast until florets are tender-crisp and browning around the edges, about 20 to 25 minutes. Sprinkle with parmesan cheese and serve with lemon wedges.

Video

Notes

Broccoli: Trim off the dry woody part of the stem, but the rest is fair game. Cut the broccoli florets into pieces that are all about the same size so they cook evenly.
Parmesan cheese: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.
Yield: This recipe makes about 8 cups of roasted broccoli, enough for eight (1-cup) servings.
Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted broccoli to omelets, scrambled eggs, and your meal prep containers.

Nutrition