Garlic Parmesan Roasted Broccoli (Printable Version)

Broccoli florets coated in garlic butter and Parmesan, oven-roasted to crispy, golden perfection.

# What You'll Need:

→ Vegetables

01 - 1½ lbs fresh broccoli florets

→ Dairy

02 - ¼ cup unsalted butter, melted
03 - ½ cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - ½ teaspoon kosher salt
06 - ¼ teaspoon freshly ground black pepper
07 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Extra Parmesan cheese for serving (optional)

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix melted butter with minced garlic, then add the broccoli florets and toss until evenly coated.
03 - Sprinkle kosher salt, black pepper, and crushed red pepper flakes if desired over the broccoli and toss again to distribute seasoning.
04 - Sprinkle grated Parmesan cheese on the broccoli and gently toss to coat all florets evenly.
05 - Spread broccoli in a single layer on the prepared baking sheet ensuring florets are not crowded.
06 - Roast in the preheated oven for 18 to 22 minutes, stirring halfway through until tender and the edges are lightly browned and crisp.
07 - Transfer broccoli to a serving dish. Top with chopped parsley and additional Parmesan if desired; serve immediately.

# Additional Tips::

01 -
  • The broccoli gets golden and crispy on the edges while staying tender inside—like a texture revelation.
  • Garlic and butter do most of the work, so you're really just letting the oven do the magic.
  • It's ready in under 30 minutes, which means you can throw it together while cooking the main course.
02 -
  • Don't skip the halfway stir—broccoli roasts unevenly without it, and you'll end up with some burned pieces and some undercooked ones.
  • The Parmesan will toast and brown a little in the oven, which is exactly what you want; if your cheese looks pale after roasting, your oven temperature might be too low.
  • Let the garlic sit in the butter for a moment before adding the broccoli; raw garlic can taste sharp, but warm garlic becomes sweet and mellow.
03 -
  • Cut your broccoli florets so they're roughly the same size—small pieces will burn while big pieces are still raw.
  • Don't wash your broccoli right before roasting; any water clinging to it will cause it to steam instead of roast. Pat it dry if you do rinse it.
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