Garlicky Roasted Broccoli with Parmigiano-Reggiano

Tested & Perfected Recipes

Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.

roasted broccoli

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, this roasted broccoli fits the bill. 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.

What you’ll need to make Garlicky Roasted Broccoli with Parmigiano-Reggiano


How to make It

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


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. 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.


Try serving with my Parmesan Crusted Chicken. Enjoy!

You may also like

Garlicky Roasted Broccoli with Parmigiano-Reggiano

Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.

Servings: 4
Total Time: 20 Minutes


  • 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)


  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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • The stems were not done when the florets were finished. Next time I will cook the brocolli in the microwave for about two minutes before adding the oil mixture and cooking in the oven.

    • — Mel on March 31, 2020
    • Reply
  • This broccoli recipe is the BEST! My three-year-olds always ask for “More broccoli, please!” when we make it – you know it’s gotta be good if it gets preschoolers to ask for seconds!

    • — Kelly on February 6, 2020
    • Reply
  • This is my go to recipe is perfect. My family loves it, but we cook the broccoli just a few minutes more. It’s great for more than just broccoli. I use any veggies I have on hand. I get a huge bowl, start with oil, garlic, salt and pepper, then I start dumping veggies in. I’ve found that squash, bell pepper, mushrooms, zucchini, tomato, carrots and onion are a good combination. However, since they are so watery, I split them into 2 pans, place one on the lower rack of the oven and one under the broiler. I start with 10 minutes, then toss the ones next to the broiler and broil 5 more minutes. Next, I switch pans and repeat. This way they are more crisp as the bottom pan continues to dry out while the upper pan cooks. To finish, I cut the heat off, pull the bottom pan out, put the top pan on the lower rack to finish about 5-10 minutes more.

    • — Jodi A. on April 11, 2019
    • Reply
  • This has become THE holiday green vegetable in my family. The kids are the ones that ask for it! It is also on a regular rotation throughout the year. I grew up having steamed broccoli. My mother never prepared it any other way and it wasn’t until I tried Jenn’s recipe that I realized how wonderful broccoli could be. The recipe is perfect as it is. ENJOY!

    Thank you, Jenn!

    • — pmm on December 20, 2018
    • Reply
  • I wasn’t much of a Broccoli eater and usually just grabbed the frozen when we did eat it. This Broccoli has totally changed my opinion! What an awesome flavor combination! We now have this at least once a week! My husband and I eat almost the whole batch in one sitting, it is just that good. Real garlic, real lemon juice and real parm reg cheese make this recipe. And yes, the tiny bit of sugar keeps the flavor from being bitter. Another delicious and healthy recipe! Thank you!

  • This recipe has good flavors and pairs well with sauteed panko-crusted chicken and rice pilaf. I lowered the temperature a little using a convection oven at 400. The roasting time took a little longer until the florets were knife tender and slightly browned. The lemon and Parmigiano-Reggiano are essential finishes.

  • I love this. Finally not mushy vegetables. Locatelli Pecorino Romano is perfect on it.

  • Definitely will try this based on all the good ratings. Could I use the same recipe with, say, zucchini noodles?

    • Hi Jennifer, I’m not sure that zucchini noodles would hold up well to roasting. I may stick with something a little sturdier like broccoli or cauliflower.

  • Love this recipe! At first glance it seems like a basic, almost boring, recipe but the measurements are just right. As I’ve gotten older I realized that every recipe doesn’t have to have 20 ingredients to make it healthy, tasty and impressive enough to wow even the toughest of critics. When you have the freshest produce and other ingredients, simplicity is beauty!

  • I want to make one of your roasted veggies recipes for Thanksgiving and was wondering if it really does work to cook in advance and then reheat in the oven for a few minutes….or do the veggies become too soft and overcooked…If not, do you recommend adding the cheese immediately after it is cooked or wait until reheating…

    • — Wendy G Schoenburg
    • Reply
    • Hi Wendy, It depends on the recipe and the vegetable used. For this one, I think you can get away with reheating the broccoli, but it is definitely best when eaten right out of the oven. If you are going to make it in advance, I’d suggest undercooking the broccoli just a little, so that when you reheat it, it won’t be mushy by the time the broccoli is heated through. And I’d add the cheese when you reheat it.

  • Needed a quick and easy weeknight working mom side dish and have to say this was not only quick and easy but absolutely delicious! This will become a family favorite whether it’s an easy weeknight side dish to an elegant family dinner. As always, thank you Jenn for such wonderful recipes.

  • I made this easy, delicious dish last night. Wish I’d doubled the recipe! Thanks for another recipe that will go into our regular rotation.

  • Great!

  • Just a quick note to once again thank you for this fabulous recipe. Christmas Eve dinner was very special and I am relieved to have finally found a “green dish” that everyone really, really likes.

  • I actually tried this and really loved it. I love broccoli and i think this has become one of my favorite recipe ! I eat broccoli with almost every meal so this is a good recipe.

  • I made this for Valentine’s Dinner for the family (along with individual heart shaped meatloaf). I had never roasted broccoli before and, I must admit, I cringed at the price of the tiny hunk of Parmigiano-Reggiano. But…


    I had no idea that broccoli could be so fabulous. Everyone loved it! Thank you, Jenn!

    • forgot to give it the 5 stars it deserved!

  • 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!

  • 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.

  • 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
    • Reply
  • So delicious! Two thumbs way way up 🙂 🙂

  • Sooooooo good!

  • 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!

  • Have never roasted broccoli before but this is next on my list.

  • 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.

  • Roasting brings out that yummy earthy flavor.i love this one

  • 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!

  • The only way to get my son to eat broccoli! He asks for it almost every night.

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

  • 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.

  • This is delicious! It’s my favorite way to eat broccoli now 🙂

  • It went really well with chicken parm as the entree.

  • 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. 🙂

  • delicious and almost no effort to make

  • 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.

  • Think I’ll try this with broccolini.

  • I love roasted vegetables but never would have thought of trying broccoli!

  • I’m excied to try this one. I’ve been looking for new ways to take my veggies up a notch.

  • I love roasted broccoli and when you add garlic and cheese, you just can’t go wrong! Awesome recipe!

  • 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
    • Reply
  • This is a favorite vegetable dish at our house. They could eat it every night!

  • This broccoli is great and so easy to make!! I make this at least twice a week with dinner now!

  • 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.

  • This recipe is so easy and delicious! a perfect way to get your veggies in during the cold season.

  • I love this too, definitely my go-to vege recipe lately!

  • 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
    • Reply
  • This is how I got my husband to eat more broccoli!

  • Im gonna do this with brocolinni.. YUM! Thanks!

  • Made it with dinner tonight…YUM!!!

  • 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!

  • 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 🙂

  • 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!!

  • 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!

  • 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. 🙂

  • 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! 🙂

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.