Garlic Parmesan Roasted Broccoli (Print)

Crispy broccoli florets tossed with garlic butter and Parmesan, oven-roasted to golden perfection.

# Components:

→ Vegetables

01 - 1.5 pounds fresh broccoli florets

→ Dairy

02 - 0.25 cup unsalted butter, melted
03 - 0.5 cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - 0.5 teaspoon kosher salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Additional 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, combine melted butter with minced garlic, then add broccoli florets and toss until evenly coated.
03 - Sprinkle kosher salt, black pepper, and optional crushed red pepper flakes over the broccoli and toss once more.
04 - Incorporate grated Parmesan cheese, gently tossing to ensure even coverage on the broccoli.
05 - Spread broccoli in a single layer on the prepared baking sheet, making sure florets are not overcrowded.
06 - Roast for 18 to 22 minutes, stirring halfway through, until tender with lightly browned and crispy edges.
07 - Transfer to a serving platter and garnish with fresh parsley and extra Parmesan if desired; serve immediately.

# Expert Advice:

01 -
  • The broccoli gets impossibly crispy on the edges while staying tender inside, which honestly feels like cheating for how easy it is.
  • Garlic and Parmesan do the heavy lifting here, so you get a dish that tastes like you fussed over it for hours when you really didn't.
  • It works for weeknight dinners, potlucks, and even impresses people who claim they don't really love vegetables.
02 -
  • Crowding the baking sheet is the number one way this dish fails—the broccoli steams instead of roasts, and you end up with soft, sad vegetables instead of crispy magic.
  • Freshly grated Parmesan melts and browns beautifully, while the shredded stuff from a bag stays powdery and won't crisp up no matter how long you roast it.
  • If your broccoli looks pale when you pull it out, it probably needs another minute or two—the browning is what makes this dish sing.
03 -
  • Cut your broccoli into similar-sized florets so they roast evenly—big pieces will still be raw when the small ones are charred.
  • Save a small bowl of extra Parmesan mixed with a pinch of salt for sprinkling on top after roasting, so you get fresh cheese flavor alongside the roasted cheese underneath.
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