Garlicky Roasted Broccoli

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

Bowl of garlicky roasted broccoli.

Roasting vegetables in a high-heat oven deepens their flavor, making them not only healthy but also a treat. Broccoli is one of the best vegetables for roasting—the florets get soft and caramelized while the stems remain tender-crisp. You can roast broccoli with just olive oil, salt and pepper, but the addition of garlic, Parmigiano-Reggiano, and a squeeze of lemon takes it up a notch. Serve garlicky roasted broccoli with parmesan crusted chicken or pan-seared salmon for dinner. Bonus: leftovers are delicious cold eaten straight from the fridge.

What You’ll Need To Make Garlicky Roasted Broccoli

roasted broccoli ingredients

Step-by-Step Instructions

In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well.

oil, garlic, and seasoning in mixing bowlAdd the broccoli and toss to coat evenly.

broccoli tossed with oil and seasoningTransfer the broccoli to the prepared baking sheet.

broccoli on baking sheet

Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots.

Lined baking sheet of roasted broccoli.Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli and toss to coat evenly.

cheese sprinkled over broccoli

Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over the broccoli. Sprinkle with the remaining cheese and serve.

Bowl of garlicky roasted broccoli.

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Garlicky Roasted Broccoli

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
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon sugar
  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • Lemon wedge (optional)


  1. Preheat the oven to 450°F and set an oven rack in the middle position. 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 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 200
  • Fat: 13 g
  • Saturated fat: 3 g
  • Carbohydrates: 17 g
  • Sugar: 5 g
  • Fiber: 6 g
  • Protein: 9 g
  • Sodium: 524 mg
  • Cholesterol: 5 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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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  • This is my “go to” broccoli recipe – easy, an delicious every time!

    • — Terri F on March 15, 2024
    • Reply
  • Hi Jenn
    This is my second time making this recipe. Thought it was easy and delicious and a little fancier than my normal steamed broccoli with olive oil and garlic. I really love your recipes. Have made the Ceasar dressing and the stuffed peppers. It is a nice variation without too much fuss!

    • — Loretta Hentz on March 5, 2024
    • Reply
  • Your recipe states: “Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks.”

    I was a little surprised to read a professionally-trained chef would advocate discarding perfectly good food. Maybe it doesn’t fit into your vision of an Instagram-ready dish with only florets and that’s fine, but why can’t you say something like: save the thick stalks to make broccoli soup or peel, slice and and stir fry tomorrow night or make a broccoli pesto or chop and mix with cheese as a filling for a filo parcel or saute with red onions and add cheese as a topping for a grilled open-faced sandwich . . . . there are dozens of possibilities. Please don’t encourage your following to toss food thoughtlessly because it doesn’t fit into your vision of a picture-perfect floret-only recipe! The stalk is not pretty, but it’s nutritious, a farmer worked hard to grow that and deliver it to the market for you, and — frankly — in a world where many even in our own country go to bed hungry every night, it’s arrogant and callous to promote food waste.

    • — Olivia di Gattina on January 31, 2024
    • Reply
    • You obviously have waaay too much time on your hands not only for peeling and chopping broccoli stalks but for going off on someone who doesn’t deserve it. It wouldn’t do me any good to make any of your suggestions because my kids wouldn’t eat any of them.So ALL my stalks go in my green waste bin. This chef maybe understands time and picky kids more than u do and for which, I am grateful.

      • — Iris on April 6, 2024
      • Reply
    • Arrogant, callous and unnecessary comment.

      • — Mark on April 29, 2024
      • Reply
    • Jenn is very clear in her cookbooks and blogposts about using trimmings in other ways including making vegetable stock. You might be surprised to know that she advocates saving and reusing shrimp shells and the like as well. I think it’s a waste of her time and our time as readers to continually re-post these instructions on every recipe just because some one might only read one single recipe in her repertoire.

      • — Shel on May 2, 2024
      • Reply
  • Greetings Jenn!
    Do you think this would work well with a turkey dinner, and can it be made ahead and re-heated the next day?

    Thank you,


    • — Debbie on December 9, 2023
    • Reply
    • Hi Debbie, I think this would work with turkey. It’s best when eaten right after roasting, but you can get away with making it ahead and reheating.

      • — Jenn on December 10, 2023
      • Reply
  • So darn good! This will be my go-to recipe from now on

    • — Kate on July 24, 2023
    • Reply
  • Absolutely delicious, have made Jenn’s recipe three times -twice in the oven, the other on a sheet pan placed on the gas grill. Beautiful caramelizing on the broc.

    Excellent flavor profile, I’ve done this basic recipe for years … BUT…that little bit of sugar, takes it to the next level of flavor, that made it a real keeper.

    Thanks Jenn for this awesome website, there hasn’t been a recipe that failed me.

    • — Judy on May 20, 2023
    • Reply
  • I couldn’t believe how good this tasted and it is so easy to make. Even my picky eater gave it two thumbs up. This will now be my go-to recipe for broccoli. Thank you, Jenn.

    • — L Jensen on March 5, 2023
    • Reply
  • This is so good, my family loved it. It is now a regular item on our rotation.

    • — Neil on February 27, 2023
    • Reply
  • Fabulous, quick, and easy! I especially loved the freshly grated parmesan cheese over the top. I skipped the lemon. Thank you for a winning broccoli recipe!

    • — KathyD on February 6, 2023
    • Reply
  • I made this 2 nights in a row because we enjoyed it so much! Super easy, fast cleanup and delicious!

    • — Karen Lynch on January 27, 2023
    • Reply
  • This recipe got me out of my broccoli slump. Quick, easy, healthy and delicious. It ticks every box!

    • — Kathleen on January 22, 2023
    • Reply
  • So good! I think the drizzle of lemon and the tiny addition of the sugar was a deal maker!

    • — Judy Dempsey on January 22, 2023
    • Reply
  • This roasted broccoli recipe is amazing! It sure beats the steamed broccoli I always make. I only had 2/3 of a pound of broccoli, so I made 1/3 the recipe; I needed to add a bit more vegetable oil to coat the broccoli. Delicious… no leftovers!

    • — Beth on January 21, 2023
    • Reply
  • Like some of the other reviewers, I found the broccoli harder than I personally like. So I ended up roasting for about 5 minutes longer and I still would have like it just a bit softer. Next time, I will roast on a lower oven temperature but for 10 minutes longer. I also used the “convection roast” setting on my oven and I wonder if I had one it on “convection bake” if it would have turned out better. But overall it was delicious and I would make again. Thanks for sharing the recipe.

    • — Angie Maltese on January 21, 2023
    • Reply
  • I am excited to try this! I like my broccoli a little softer….can I boil it first then roast it?

    • — Kim on January 19, 2023
    • Reply
    • Hi Kim, If you want it really soft, I suppose you could boil it first, but I don’t think it’s necessary. If you do choose to boil it, I would just blanch it for a minute or two, run it under cold water after removing it from the water (to keep it from cooking more), dry it very thoroughly, and then proceed with the recipe.

      • — Jenn on January 19, 2023
      • Reply
      • Thank you!!

        • — Kim Motley on January 24, 2023
        • Reply
  • Tastes great! Glad I used Salad spinner to get the broccoli dry first. I rinsed it in a colander first, then let it sit for awhile while I did other things. Looked dry but last minute, I decided to spin it dry. Got a lot more water off so it was worth it too spin it dry. So thanks for the tip to get it really dry. Used my largest cookie sheet as that is a lot of broccoli! Used 2lb bag of crowns from Sams club which helped speed up prep. Noticed none left on anyone’s plate – that’s a win! Had it with rice and your Restaurant- style Salmon. Thanks for a healthy, easy but best of all, tasty dinner!

    • — Robin on January 18, 2023
    • Reply
  • Awesome. I make this ALL THE TIME, but it is also an important part of every holiday meal. Thank you.

    • — Pilar on November 28, 2022
    • Reply
  • So easy and so delicious. Wanted something fast for thanksgiving dinner and this delivered in every way. Will definitely be making this dish again.

    • — Cathy H on October 13, 2022
    • Reply
  • Everyone love this! I added a sliced chunky carrot too. I realized that I forgot the Parmesan and lemon but it was still delicious.

    • — Vicki M on October 12, 2022
    • Reply
    • thanks, I was hoping I could add some carrot.

      • — laurie welsh on January 20, 2023
      • Reply
  • Delicious! The lemon really adds to it. Will make this again and again, and it’s so easy!

    • — Nicky on September 20, 2022
    • Reply
  • Yummy change of pace from plain broccoli. I cook 2 c. for a snack while preparing dinner rather than having a glass of wine, then more for everyone else, and of course myself, for dinner. Or sometimes I use it as a snack when we are NOT having this for dinner!

  • Wow! I was frozen with panic at the grocery store when the veg I planned to make for dinner was not available until I realized I had broccoli- typed “Once upon a Chef Broccoli” and dinner was back on! I was happy to have a side to put on the plate but I figured my daughter would challenge it because my once great eater is now seeing her friends and cousins simply refuse foods and broccoli for whatever reason has become public enemy #1 in her eyes. I served her plate just like ours (she eats portions like someone twice her age at 6). When she spotted the broccoli she glared at me and I said “you don’t have to eat it all, but I hope you’ll try it.” She did AND had seconds!

  • This was really simple and good. Thanks for sharing this nice winner.

  • It was delicious but mine came out very watery. Any idea where I went wrong so I can correct next time?

    • Hi Jenni, Did you happen to use frozen broccoli? Also, did you use a full-sized baking sheet? (If the broccoli is too crowded on a smaller pan it will steam instead of roast.)

      • Fresh broccoli and a large baking tray but will try and space them out more next time to see if it helps!

        • 👍 Hope you have better luck the second time around!

  • YUMMMMY! Also, quick and easy to make. Me want more!

  • OMG! This was FABULOUS!!

  • We make this recipe often and have success when we don’t skimp on any of the ingredients. Oh and when the lemons are fresh.

  • 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!

  • I love all of your recipes! One question – if we can’t find the right cheese, what would you suggest as a substitute?

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

  • 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

  • YUMMY! I followed the recipe exactly and it was spectacular. Another elegant high-end recipe from Jenn!

  • This recipe is now a family favorite!

  • 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.

  • 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 🙂

  • 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.

  • 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!

  • 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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