Garlicky Roasted Broccoli
This post may contain affiliate links. Read my full disclosure policy.
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
Roasted broccoli with garlic, parmesan, and lemon—easy to make, hard to stop eating!
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!