Parmesan Roasted Broccoli is my family’s absolute favorite veggie side dish. All you need is 5 ingredients and a few minutes. My favorite roasted broccoli recipe ever.
We’ve talked about broccoli before and how they have a bad rap.
How (most) kids despise them and feed them to the dog or hide them in their napkin instead of eating them. I’m no fool. When my sister and I (or maybe it was just me) were little, we would hide our bites of our baked potato in our glass of milk while pretending to take a drink. So I know.
What I think is happening or not happening, is that broccoli should be roasted. Always and forever. Unless you like them steamed or grilled or something, well then by all means go for it. But kids, kids should try them roasted first… and this recipe is going to (hopefully) win them over.
Ya see, when broccoli, oil and a wee bit of kosher salt are tossed together on an aluminum sheet pan and roasted in a 500 degree oven, magic happens. The oil crisps the green tops and the broccoli stems so that it’s not only caramelized but super crispy.
My nine-year-old won’t eat anything green. But these she did eat, okay so after I bribed her, but she liked them… she really did liked them!
Grab your knife and cut the stems off of a head of broccoli.
Trim the broccoli heads into florets, cutting the larger ones in half so they are all pretty uniform in size.
Like tiny trees.
Throw the broccoli onto the sheet pan with a heavy drizzle of oil. Because we’re roasting at such a high temp I use either extra light olive oil or safflower oil.
Season with a couple pinches of kosher salt, toss them around and then spread them out so they have their own space on the sheet pan.
Roast the broccoli in a preheated 500 degree oven for about 12-15 minutes or until the broccoli is a golden dark brown… it should almost look burnt.
Season with black pepper and freshly grated parmesan cheese.
That’s it! I’m absolutely in love with this Parmesan Roasted Broccoli because it goes with just about anything. I definitely could eat these like they were salt and pepper potato chips. For real. Who knew broccoli could be so delicious and yet SO easy?
Enjoy! And if you give this Parmesan Roasted Broccoli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Parmesan Roasted Broccoli
Ingredients
- 1 bunch broccoli, trimmed into florets
- 3 tablespoons of extra light olive oil or safflower Oil
- kosher salt
- black pepper, optional
- parmesan cheese, freshly grated (optional)
Instructions
- Preheat your oven to 500°.
- Place the broccoli florets onto the aluminum sheet pan and drizzle with oil. Season with a couple generous pinches of kosher salt, toss and roast for 8 minutes. Turn the pan halfway through roasting to ensure even cooking.
- Remove, season with a couple pinches of black pepper and freshly grated Parmesan cheese.
- Serve immediately!
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Roasted broccoli is my go to veggie any time of the year. I to goes with everything I love it when it gets a little crispy!
YUM!! Love this!
Me tooooo! I could eat it every single day 🙂
I saw a similar recipe on Snack Girl. She adds a pinch of sugar to add to caramelization and also leaves on stems, thinly sliced. It’s delicious and so is your recipe.
I steamed broccoli and served with a little butter and lemon juice recently. After eating roasted broccoli, though, it was disappointing. Roasted is delicious!
Isn’t it though?? I may have to try the sugar trick… who wouldn’t love more caramelization?
See, I was the weird kid that liked broccoli and most vegetables when I was growing up. I guess with the right spices when my mom made mixed vegetable curries or biryanis, it was too good not to eat. I love how cute the florets look in your picture! They look like little happy trees 🙂
As a kid I liked broccoli too! But not baked potatoes for some reason haha!
Annnnnnnnnd THIS is how I eat a whole head of broccoli in one sitting. MMM! I don’t roast broccoli nearly enough and now I want to hit that shhhh like a freight train!
haha! I agree! Just give me this broccoli and I’m a happy girl! 🙂
I pretty much roast every veggie except lettuce! I’m going to try adding the parmesan cheese next time, though, sounds like the perfect finishing touch, like it’s an actual recipe not just roasted veggies!!
The best way to eat broccoli! Great pictures 🙂
Everytime we roast broccoli my son finishes most of it before we sit down to eat!!
I made this nearly every night, its sooooo noms.
Funny that you posted this! I love roasted broccoli and other veggies so much that I’ve been working on a post specifically on the wonder and versatility of roasted vegetables! Great minds? 😉
Roasted broccoli is my most favorite of the veggies!! Gorgeous!
Do you realize that it was 1 year ago that you last talked about broccoli? I just checked out the other post and noticed that it’s from Feb 4 too! lol Thanks for the recipe. I’ll have to give this a try. I love broccoli; but don’t make it often enough.
I love roasted broccoli! It’s absolutely delicious and changes the flavor so much from steamed. i’ve been making it almost once a week for the winter.
Oh my gosh, I could eat that entire pan of broccoli! Roasted broccoli is by far my favourite way to enjoy the green stuff, and adding parmesan cheese just makes it even better!
Roasted veggies all day, every day. Perfect, indeed!
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Um, yes! Loved roasted broccoli! Looks delish, friend!
I made Ina Gartens bow tie pasta w lemon, garlic, parm and broccoli last night but instead of boiling the broccoli (eww) like her recipe said I made your roasted broccoli and added it!! Yum it was sooooo good! Thanks!
i wish people would stop with this thing of what kids wont eat.
in my house you eat what is served or you dont eat……. period.
in a day or two all food looks good!!!
These look amazing!
I love roasted broccoli. This would be good with broccoli and cauliflower mixed and maybe some almond slivers. Got to try that one.
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Add a sprinkle of garlic and onion powder to your roasted broccoli. It’s fantastic!
This recipe was so easy and yummy. I’m usually one that just throws a frozen bag of veggies in the microwave to go along with dinner. But this recipe required minimum prep work. I ran out of parm cheese on another side dish, so I added some goat cheese and lessen the amount of salt. What a perfect combo…This will be a go to from now on!
only downside is using an aluminium roasting pan – thought they were bad for you – otherwise love your posts
Hi Donna! Thank you! When I was working my job at a hospital I asked a doctor that very question. His response was that it wasn’t nearly as dangerous as cooking on tephlon or non-stick cookware/pans. So I’m sure if done once in a while it’s fine 🙂
love your step by step pictures! really beautiful and helpful!
i like it.its tasty. just yum!
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I was wondering if Broccoli is able to retain it’s nutritional value after cooking it so much?
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I saw the title of this recipe and then saw the very short ingredients list and I can’t really say which one of those things I’m most happy about. Will be trying this ASAP.
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Would this work with frozen broccoli? Really hard to find fresh where I live.
This seems like a good recipe, unfortunately parmesan cheese is not suitable for vegetarians as it contains rennet. This is an enzyme found in the stomachs of new born calves 🙁 Would any other cheese be suitable?
Thanks
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I’ve never roasted broccoli before tonight, but I will definitely be doing it again! So quick and easy, but still so tasty! I felt healthy and accomplished. Thanks for sharing!
Thanks Sarah! I’m so glad you liked it! Aren’t the crispy tops the best?
I love roasted veggies. I often toss broccoli, cauliflower, red peppers, and garlic with a little EVO and salt and roast them on a Silpat on a cookie sheet. Just make sure that the garlic is in big pieces or it will burn before everything else crisps up.
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Roasted broccoli is wonderful! Here’s what I do. Roast broccoli along with various other vegetables (carrots, parsnips, onions, sweet potatoes – anything that roasts well). When done, chill. Then toss with a good, tangy homemade dressing, top with baked croutons, fresh herbs and Parmesan cheese. Makes an amazing winter salad!
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This recipe is amazing, last night I’ve prepared the roasted broccoli and it was the first time when my kids eat broccoli and they want more :)) Thank you!
I’m so glad, Miranda!
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Can I make this with regular EVOO as opposed to extra light?
sure!
I just wanted to say that I love your recipes and your web site. I love to cook from scratch and it’s refreshing to get ideas from someone who does. I’ve been looking for new sauces and side dishes can’t wait to try more of them.
Thank you, Jeannie! It’s so nice to hear it! Enjoy!
Does anyone know if the roasting time is 12-15 minutes as stated in the blog post or 8 minutes in the recipe? I want to time this with something else so would like to know what the general consensus is 🙂
It’s look like delicious
Roasted broccoli is my most favorite of the veggies!! Gorgeous!
I agree!
I agree I like broccoli cauliflower
Very nice