Garlicky Roasted Broccoli
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Crispy, caramelized edges, garlicky flavor, and a hit of lemon—this roasted broccoli 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 their natural flavor, making them not just healthy but genuinely crave-worthy. Roasted broccoli is one of the best—its florets turn soft and caramelized while the stems stay tender-crisp. You can keep it simple with olive oil, salt, and pepper, but adding garlic, Parmigiano Reggiano, and a squeeze of lemon takes it to the next 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 May Like
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
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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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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!
I made this 2 nights in a row because we enjoyed it so much! Super easy, fast cleanup and delicious!
This recipe got me out of my broccoli slump. Quick, easy, healthy and delicious. It ticks every box!
So good! I think the drizzle of lemon and the tiny addition of the sugar was a deal maker!
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!
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.
I am excited to try this! I like my broccoli a little softer….can I boil it first then roast it?
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.
Thank you!!
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!
Awesome. I make this ALL THE TIME, but it is also an important part of every holiday meal. Thank you.
So easy and so delicious. Wanted something fast for thanksgiving dinner and this delivered in every way. Will definitely be making this dish again.