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2011Garlicky Roasted Broccoli with Parmigiano-Reggiano
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 lemon. It’s hardly any more work than microwaving frozen broccoli, yet so much more delicious.
Begin by cutting the florets off the crown and tossing them with olive oil, kosher salt, pepper, sugar and lots of garlic. I prefer to do this in a bowl, rather than directly on the baking sheet, because it ensures that the broccoli gets evenly coated with the oil and seasonings. (I also like to line the pan with foil, which rips easily and can cause a mess.)
Sugar might seem like an odd addition but it helps the broccoli caramelize and offsets any bitterness that develops as the broccoli browns.
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.
Next, toss the broccoli with the Parmigiano-Reggiano. Note that 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 lemon can be overpowering.
Try serving with my Parmesan Crusted Chicken. Enjoy!
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Roasted Broccoli with Garlic, Lemon & Parmigiano-Reggiano
Printable Recipe
Serves 4
Ingredients
2 pounds broccoli crowns (be sure they are dry)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced or pressed through garlic press
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sugar
3 tablespoons Parmigiano-Reggiano*
Lemon wedge (optional)
Directions
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
2. Cut broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard remaining thick stalks. In a large bowl, combine olive oil, garlic, salt, pepper and sugar and mix well. Add broccoli and toss to coat evenly. Transfer broccoli to prepared baking sheet. (You could also toss the broccoli on the prepared baking sheet, but the foil may rip, which causes a big mess.)
3. Roast for 10 minutes until crisp-tender and lightly browned in some spots. Sprinkle 2 tablespoons grated Parmigiano-Reggiano over broccoli. Taste and adjust seasonings. Transfer to serving dish and gently squeeze lemon wedge over broccoli if using. (Go easy! You only need 1-2 teaspoons of lemon juice). Sprinkle remaining cheese over top and serve hot.
*For this dish, it’s important to use authentic Parmigiano-Reggiano rather than domestic Parmesan. It has a much stronger flavor. If you can’t find it, try Pecorino-Romano or simply leave it out.
Kath
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!
Kathy - Panini Happy
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.
Chrissy
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!
Maria
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!!
Reyna
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
Liz
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 west
Made it with dinner tonight…YUM!!!
KimH
Im gonna do this with brocolinni.. YUM! Thanks!
Deanna
This is how I got my husband to eat more broccoli!
Melissa Crawford
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!
Randi
I love this too, definitely my go-to vege recipe lately!
Crystal Soto
This recipe is so easy and delicious! a perfect way to get your veggies in during the cold season.
Renee E
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.
Gillian
This broccoli is great and so easy to make!! I make this at least twice a week with dinner now!
Gayle Snyder
This is a favorite vegetable dish at our house. They could eat it every night!
Liz McNett Crowl
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.
Amy S
I love roasted broccoli and when you add garlic and cheese, you just can’t go wrong! Awesome recipe!
Tessa
I’m excied to try this one. I’ve been looking for new ways to take my veggies up a notch.
Amy Flick
I love roasted vegetables but never would have thought of trying broccoli!
Jill
Think I’ll try this with broccolini.
Schmidty
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.
Arnold
delicious and almost no effort to make
Martha
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.
Cori
It went really well with chicken parm as the entree.
Katie
This is delicious! It’s my favorite way to eat broccoli now
Rachel
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.
Margot
This recipe was absolutely delicious – my kids don’t usually like broccoli, but they loved this!! will definitely be making this again, and soon!
Pam
The only way to get my son to eat broccoli! He asks for it almost every night.
Bonnie
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!
Sharyn
Roasting brings out that yummy earthy flavor.i love this one
Heather
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.
SheilaAnne
Have never roasted broccoli before but this is next on my list.
Amanda S.
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!