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Crispy Parmesan Roasted Broccoli You’ll Want to Eat Every Day

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Learn how to make delicious Parmesan Roasted Broccoli. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ pounds fresh broccoli florets (about 4 cups)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced or minced
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes for a little heat
  • Optional: 1 tablespoon lemon juice, added after roasting for brightness

Substitution tips: If you don’t have Parmesan on hand, a hard grating cheese like Pecorino Romano works beautifully and adds a sharper note. For olive oil, a light avocado oil is a good alternative, especially if you want a higher smoke point for roasting. And if fresh garlic isn’t available, garlic powder can do in a pinch—just sprinkle it on before roasting.

Instructions

  1. Preheat your oven to 425°F (220°C). This high heat is what gets the edges beautifully crisp, just like Mama Lu’s skillet cornbread crust.
  2. Wash and thoroughly dry the broccoli florets. Moisture is the enemy of crispiness, so give them a good spin in a salad spinner or pat dry with a clean kitchen towel.
  3. In a large bowl, toss the broccoli with olive oil, garlic, salt, and pepper until every floret is lightly coated. I like to use my hands here—it’s the best way to make sure everything gets some love.
  4. Spread the broccoli in a single layer on a rimmed baking sheet. Crowding the pan will steam the broccoli instead of roasting it, so give them some breathing room.
  5. Pop the tray in the oven and roast for about 18-22 minutes, flipping the broccoli halfway through. You’re looking for florets that are tender on the inside but have those delicious crispy, golden-brown edges.
  6. Remove the baking sheet from the oven. While the broccoli is still hot, sprinkle the grated Parmesan evenly over the top. The residual heat will melt the cheese slightly, creating a savory, melty blanket.
  7. If you’re using lemon juice or red pepper flakes, add them now for a fresh burst or a little kick.
  8. Serve immediately, savoring the contrast of textures and flavors. I often find myself sneaking bites right off the baking sheet—no shame in that.

Find it online: https://claracooking.com/parmesan-roasted-broccoli/