Garlic Parmesan Roasted Broccoli (Printable)

Tender broccoli tossed in garlic butter and Parmesan, roasted to crispy, golden edges.

# What You Need:

→ Vegetables

01 - 1 ½ pounds 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 for serving (optional)

# How-To Steps:

01 - Set 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 broccoli florets and toss to coat evenly.
03 - Sprinkle broccoli with kosher salt, black pepper, and crushed red pepper flakes if desired; toss again to distribute seasoning.
04 - Incorporate grated Parmesan cheese and gently toss until broccoli is thoroughly coated.
05 - Spread broccoli florets in a single layer on the prepared baking sheet, avoiding crowding.
06 - Bake for 18 to 22 minutes, stirring halfway through, until tender with lightly browned, crispy edges.
07 - Transfer to serving dish, sprinkle with chopped parsley and additional Parmesan if preferred, and serve immediately.

# Expert Suggestions:

01 -
  • The edges get crispy and golden while the florets stay tender, giving you that textural contrast that changes everything.
  • It comes together in under 30 minutes, which means you can make it on a Tuesday without any fuss.
  • Garlic and Parmesan are a flavor combination that tastes fancy but requires almost no skill to pull off.
02 -
  • Don't skip stirring halfway through; the florets on the edges roast faster than those in the center, and one stir ensures everything finishes at the same time.
  • If your broccoli turns out steamed rather than roasted, your oven was likely too crowded or your oven temperature was too low—both are easy fixes next time.
03 -
  • For maximum crispiness, broil the broccoli for the final two minutes of roasting—watch closely because charred edges taste amazing but burnt edges don't.
  • If your broccoli seems large, cut the florets a bit smaller so they roast evenly without taking forever to cook through.
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