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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Comments
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Looks delicious – can you cook this on the grill instead of roasting and if so – how long?
Hi Jill, I think you can. I’d keep the florets on the larger side to avoid any of them falling through the grates. I’m not sure how long they’ll take — not long so keep a close eye on them. Enjoy!
Hi Jenn
Would this recipe work with broccolini?
Thanks in advance.. love all your recipes!
Karen
Sure, Karen, but the roasting time may be a bit shorter so keep an eye on it. And so glad you like the recipes!😊
This is my “go to” broccoli recipe – easy, an delicious every time!
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!
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.
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.
Arrogant, callous and unnecessary comment.
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.
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
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.
So darn good! This will be my go-to recipe from now on
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.
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.
This is so good, my family loved it. It is now a regular item on our rotation.