Garlicky Roasted Broccoli
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This roasted broccoli recipe is one of those side dishes you’ll find yourself making on repeat. Ready in just 20 minutes, it’s perfect for busy weeknights.
Roasting vegetables at high heat brings out all their natural flavor, making them not just healthy but genuinely crave-worthy. Broccoli is one of the best examples: the florets get crispy and caramelized while the stems stay tender. You can absolutely keep it simple with olive oil, salt, and pepper, but adding garlic, Parmigiano Reggiano, and a squeeze of lemon takes it to a whole new level. Try it alongside parmesan crusted chicken or pan-seared salmon for an easy, satisfying dinner. Bonus: the leftovers are just as good cold, eaten straight from the fridge.
If you’re a broccoli lover—or trying to win over someone who isn’t—there are plenty more ways to make it shine. Broccoli salad, broccoli purée, and roasted broccoli recipe with chipotle honey butter are a few of my favorites.
“So darn good! This will be my go-to recipe from now on.”
What You’ll Need To Make Garlicky Roasted Broccoli
- Broccoli crowns: Full of fiber, vitamin C, and antioxidants. For a shortcut, pick up a bag of pre-cut crowns—just be sure they’re fresh (the ones in the back are usually best).
- Olive oil, garlic, salt, black pepper & sugar: This combo coats the broccoli with flavor, promotes caramelization, and helps balance the natural bitterness of the vegetable.
- Parmigiano Reggiano: Adds a savory, salty finish once the broccoli comes out of the oven.
- Lemon wedge (optional): A quick squeeze of lemon juice balances the richness of the cheese and garlic and adds a fresh pop of acidity right before serving.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the seasoning. In a large bowl, combine the olive oil, garlic, salt, pepper, and sugar and mix well.
Step 2: Coat the broccoli. Add the broccoli and toss until all the florets are evenly coated.
Pro Tip: Before tossing the broccoli with the seasoning mixture, make sure it’s completely dry—it won’t crisp up properly if it’s damp from rinsing.
Step 3: Arrange on a sheet pan. Transfer the broccoli to a foil-lined baking sheet, spreading it out into a single layer (arranging the broccoli in a single layer ensures it will roast instead of steam).
Step 4: Roast the broccoli. Roast for 10 minutes, or until the broccoli is crisp-tender and starting to brown in spots.
Step 5: Add cheese. Sprinkle 2 tablespoons of the grated Parmigiano Reggiano over the veggies and toss gently to coat.
Pro Tip: If you like extra toasty bits, pop the pan back in the oven for 1 to 2 minutes after adding the cheese.
Step 6: Finish and serve. Taste and adjust the seasoning if needed. Transfer to a serving dish, squeeze 1 to 2 teaspoons of lemon juice over top, and sprinkle with the remaining cheese.
Roasted Broccoli Variations
The olive oil and roasting time can stay the same—here are some fun ways to tweak the flavors:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne to the garlic-oil mixture.
- Zesty Lemon: Add lemon zest before roasting, then finish with the lemon juice for a double hit of citrus.
- Smoky Vibes: Add a touch of smoked paprika to the seasoning mixture to give the broccoli a subtle smoky edge.
- Umami Boost: Toss a teaspoon of soy sauce or a few dashes of Worcestershire with the oil mixture.
- Parmesan Swap: Try Pecorino Romano instead of Parmigiano-Reggiano.
- Fresh Herb Finish: Sprinkle chopped parsley, basil, or thyme over the broccoli just before serving.
- Nutty Crunch: Add a handful of toasted pine nuts or slivered almonds after roasting.
- Savory-Sweet: Drizzle with a little balsamic glaze before serving for a sweet-savory contrast.
More roasted vegetable recipes You’ll Love
Garlicky Roasted Broccoli
Ingredients
- 2 pounds broccoli crowns (be sure they are dry)
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 3 tablespoons freshly grated Parmigiano Reggiano
- Lemon wedges (optional)
Instructions
- Preheat the oven to 450°F (235°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Cut the broccoli into 2-in (5-cm) florets, leaving 1 to 2 in (2.5 to 5 cm) 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
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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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.