Garlicky Roasted Broccoli with Parmigiano-Reggiano

5 stars based on 2 votes

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I’ll admit that my freezer is full of bags of frozen broccoli. It’s easy, it’s green and that’s usually good enough for me. But if I’m in the mood for something more special, I’ll roast fresh broccoli in olive oil and garlic until lightly golden, then finish it with grated Parmigiano-Reggiano and a squeeze of fresh lemon. It’s hardly any more work than microwaving frozen broccoli, yet so much more delicious.

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Begin by cutting the florets off the crown and tossing them with olive oil, kosher salt, pepper, sugar and lots of garlic.

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Sugar might seem like an odd addition but it helps the broccoli caramelize and offsets any bitterness that develops as the broccoli browns.

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Transfer the broccoli to a baking sheet and roast in a blazing hot oven for 10 minutes. It should be crisp-tender and lightly browned in spots.

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Next, toss the broccoli with the Parmigiano-Reggiano. It’s important to use authentic Parmigiano-Reggiano rather than domestic parmesan. The fake stuff doesn’t pack the same flavor and is, quite frankly, a waste of calories. If you can’t find Parmigiano-Reggiano, try Pecorino Romano or simply leave it out. Finally, a gentle squeeze of lemon heightens all the flavors but go easy — too much can be overpowering.

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Try serving with my Parmesan Crusted Chicken. Enjoy!


Garlicky Roasted Broccoli with Parmigiano-Reggiano

Servings: 4
Total Time: 20 Minutes

Ingredients

  • 2 pounds broccoli crowns (be sure they are dry)
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon sugar
  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • Lemon wedge (optional)

Instructions

  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
  2. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
  3. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1-2 teaspoons of lemon over top. Sprinkle the remaining cheese over top and serve hot.

Reviews & Comments

  • 5 stars

    I’ve tried this recipe with and without the cheese, and it was definitely worth going out to get some cheese to grate – much more flavorful. Thank you for such a simple dish that is easy to throw together!

    - Ponyo on December 9, 2014 Reply
  • I love what you guys are usually up too. Such clever
    work and reporting! Keep up the fantastic works guys I’ve included
    you guys to my blogroll.

  • 5 stars

    YUM. This is almost as awesome as your Roasted Cauliflower! While I’ve always loved steamed broccoli (and even frozen broccoli!) that for many vegetables ~ roasting is the way to go: it really intensifies the flavors.

    And yes, for pocketbook reasons, I’ve been trying to turn a blind eye to the undeniable fact that Parmigiano-Reggiano and Pecorino Romano cost a little more and they are WORTH a little more!

    - Jesselyn Andersyn on July 23, 2014 Reply
  • So delicious! Two thumbs way way up :) :)

    - Ash on November 24, 2013 Reply
  • Sooooooo good!

    - Cilla on July 23, 2013 Reply
  • My friend and I made this and she suggested that we use more garlic and place it on the sheet with the broccoli, not in the mix. I really like how much garlic flavor your got, and we could actually eat the cloves with the broccoli (I usually pick it out and I’m not sure if that’s right or not). But it was super easy to make and just stick in the oven. Great for weeknights when I’m tired!

    - Amanda S. on March 11, 2013 Reply
  • Have never roasted broccoli before but this is next on my list.

    - SheilaAnne on March 11, 2013 Reply
  • I am addicted to this! Fast and easy – and my kids eat it:-) I did reduce the heat a bit to 400 as I found it got a bit too crispy for the wee ones liking. But have kept everything else the same.

    - Heather on March 10, 2013 Reply
  • Roasting brings out that yummy earthy flavor.i love this one

    - Sharyn on March 10, 2013 Reply
  • This is my favorite preparation for broccoli! But my husband isn’t a fan of roasted veggies and instead prefers steamed. So I take turns in prep. When I make it for him, I steam the broccoli in the microwave for 2-3 minutes. Then I dump out the water, squeeze some fresh lemon juice on and sprinkle with freshly grated parmigianno. Recover with plastic or lid for a minute or two to allow the cheese to melt. Delish!

    - Bonnie on March 10, 2013 Reply
  • The only way to get my son to eat broccoli! He asks for it almost every night.

    - Pam on March 3, 2013 Reply
  • This recipe was absolutely delicious – my kids don’t usually like broccoli, but they loved this!! will definitely be making this again, and soon!

    - Margot on January 16, 2013 Reply
  • Tried this for the first time a couple of weeks ago. We LOVE broccoli in our house & this sounded interesting. My husband can be picky at times and when I got the “you can make that again” I was thrilled. It is on the menu again for this week. The only thing I am going to leave off this time is the lemon, totally not needed in my opinion.

    - Rachel on October 4, 2012 Reply
  • This is delicious! It’s my favorite way to eat broccoli now :)

    - Katie on August 23, 2012 Reply
  • It went really well with chicken parm as the entree.

    - Cori on June 20, 2012 Reply
  • OK, so I didn’t take your advice and I used a regular plain parmesan. I see why you caution against it. It was ho hum. And my teens were ho hum about it. I’m going to try it again using the REAL recipe. :)

    - Martha on May 21, 2012 Reply
  • delicious and almost no effort to make

    - Arnold on May 15, 2012 Reply
  • Broccoli is my favorite veggie of all (except for brussels sprouts, which I cook the exact same way) …and until I found this recipe I was content with steamed fresh broccoli. This way is so much better and a staple in our home.

    - Schmidty on March 7, 2012 Reply
  • Think I’ll try this with broccolini.

    - Jill on March 4, 2012 Reply
  • I love roasted vegetables but never would have thought of trying broccoli!

    - Amy Flick on March 2, 2012 Reply
  • I’m excied to try this one. I’ve been looking for new ways to take my veggies up a notch.

    - Tessa on March 2, 2012 Reply
  • I love roasted broccoli and when you add garlic and cheese, you just can’t go wrong! Awesome recipe!

    - Amy S on March 1, 2012 Reply
  • My family really likes roasted broccoli but they were only so so on this recipe. It looks like everyone else got good reviews. I’ll try it again.

    - Liz McNett Crowl on March 1, 2012 Reply
  • This is a favorite vegetable dish at our house. They could eat it every night!

    - Gayle Snyder on March 1, 2012 Reply
  • This broccoli is great and so easy to make!! I make this at least twice a week with dinner now!

    - Gillian on March 1, 2012 Reply
  • I loved this recipe. We are not a family that loves broccoli too much but this recipe make it so delicious that you have converted us into broccoli lovers! Thanks.

    - Renee E on March 1, 2012 Reply
  • This recipe is so easy and delicious! a perfect way to get your veggies in during the cold season.

    - Crystal Soto on March 1, 2012 Reply
  • I love this too, definitely my go-to vege recipe lately!

    - Randi on March 1, 2012 Reply
  • I love, love this recipe. We love it so much that I have taken to buying huge bags of fresh broccoli at Sam’s Club and make this recipe at least 3 times a week!

    - Melissa Crawford on March 1, 2012 Reply
  • This is how I got my husband to eat more broccoli!

    - Deanna on March 1, 2012 Reply
  • Im gonna do this with brocolinni.. YUM! Thanks!

    - KimH on December 6, 2011 Reply
  • Made it with dinner tonight…YUM!!!

    - liz west on November 20, 2011 Reply
  • Just made this tonight and loved it. No leftovers!
    Easy, fresh, and delicious. Like all your recipes, perfect as written. I so appreciate that! Thanks, Jenn!

    - Liz on November 1, 2011 Reply
  • You have no idea how wonderful all these recipes make me feel, jenn! This recipe had me day dreaming, thats how delicious it was. aAlot of your recipes tend to do that to me lol. Thanks for all the wonderful recipes! i will sure keep reading as long as you keep posting :)

    - Reyna on October 21, 2011 Reply
  • When I saw this recipe been posted I thought I would give it a try… I have just prepared it, in fact I’m eating it at the moment and cannot believe how good it is!! Love the flavours, love the texture!! THANKS!!

    - Maria on October 11, 2011 Reply
  • I used this recipe but substituted cauliflower for the broccoli because it’s what I had on hand. It was absolutely amazing! I’ll be sure to try it with the broccoli too. Thank you for so many wonderful vegetable based recipes. I’m a vegetarian and am always able to incorporate them into my meal planning for my picky, non-vegetarian kids. They are always simple, tasty and family friendly! Thank you!

    - Chrissy on October 7, 2011 Reply
  • Yum! I’ve only ever roasted broccoli with a little lemon and olive oil but next time I definitely want to add some garlic and parmigiano-reggiano. In fact, that just might be tonight. :-)

    - Kathy - Panini Happy on October 6, 2011 Reply
  • I’ve roasted broccoli before, but never quite like your method. I like the idea of tossing it in a bowl. And adding a bit of sugar to help it caramelize is new to me. I love broccoli, but my husband doesn’t like it. Maybe this recipe could win him over! Thanks! :)

    - Kath on October 6, 2011 Reply

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