Roasted Broccoli with Parmesan

Roasted broccoli in a bowl, topped with parmesan.

5 from 10 votes

This is not just another boring vegetable but a delicious Roasted Broccoli! This aromatic and crispy veggie is baked with seasoning and garlic and sprinkled with Parmesan cheese. So easy to make, yet so tasty!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Side Dish

Cuisine: American

Servings: people

Calories: 252kcal

Author: Veronika Grove

Ingredients

1 pound broccoli florets washed and diced
Salt, pepper to taste
½ teaspoon garlic powder
2 tablespoons olive oil
¼ cup Parmesan cheese

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Wash and dry the broccoli head and then cut it in smaller pieces. If some florets are too big, cut them in half, so they all will be about the same size for even baking.
Transfer the florets to a baking sheet. Season with salt, freshly cracked black pepper, and garlic powder. Drizzle olive oil and toss to evenly cover each piece.
Bake at 425°F for about 20-25 minutes, or until they are cooked through and have a slight char on the edges.
Take out of the oven and sprinkle some freshly grated Parmesan cheese and toss to evenly cover.

Notes

I like to use garlic powder to roast veggies because fresh minced garlic can get burnt while baking and will be bitter.
Don’t use too much olive oil, or you might end up with soggy vegetable. No one wants that!
To make this dish even fancier, you can top it with some fresh lemon juice or some chopped bacon.
To make it dairy-free/vegan, you can skip Parmesan cheese or use a vegan version.

Can I use frozen broccoli? Frozen broccoli retains a lot of moisture, so you will need to roast it longer to evaporate the liquids. Though, for the best results, I would still use fresh broccoli.

How to store? When it's cooled off completely, transfer to an air-tight container and refrigerate. It will stay fresh for up to a week.

Nutrition