Garlicky Roasted Broccoli
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Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.
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
Step-by-Step Instructions
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.
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 and toss to coat evenly.
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.
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Garlicky Roasted Broccoli
Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.
Ingredients
- 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)
Instructions
- Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- 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.
- 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, Edamam.com. 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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Comments
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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.
Excellent suggestions!
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…
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…
IT WAS SO TOTALLY WORTH IT!!
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!
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.
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!
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! 🙂