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

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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.

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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!

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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

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.

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.

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Reviews & Comments

  • I liked the recipe a lot. It is easy and healthy. I ended up roasting the veggies for 15 minutes, could have gone longer. I like the suggestion of putting it under the broiler for a few minutes. I will maybe mince up a few more cloves of garlic, but that is a matter of preference. Thanks!

    • — Deborah Bayer on July 13, 2021
    • Reply
  • I love all of your recipes! One question – if we can’t find the right cheese, what would you suggest as a substitute?

    • — Nicole on June 1, 2021
    • Reply
    • Hi Nicole, Pecorino-Romano or Grana Padano would work.(And so glad you like the recipes!) 🙂

      • — Jenn on June 2, 2021
      • Reply
  • Just made this delicious roasted broccoli, I had never roasted ut before but from now on this is my way to have it. I agree the little bit of sugar adds much to it — Absolutely wonderful! Thanks for a great recipe

    • — Love to cook! on May 27, 2021
    • Reply
  • YUMMY! I followed the recipe exactly and it was spectacular. Another elegant high-end recipe from Jenn!

    • — Deb on May 10, 2021
    • Reply
  • This recipe is now a family favorite!

    • — Kate H. on January 31, 2021
    • Reply
  • I have this recipe memorized because it’s my go-to broccoli recipe. It’s a perfect healthy side dish to many dinners. I roast it for exactly 10 minutes and it comes out perfect every time.

    • — Janet on January 28, 2021
    • Reply
  • I always liked broccoli, but this recipe is amazing! I made it this week and just bought some more broccoli since I cannot wait to make it again 🙂

    • — Taline on January 3, 2021
    • Reply
  • 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.

  • 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!

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