Garlic Parmesan Roasted Broccoli (Print View)

Tender broccoli tossed in garlic butter and Parmesan, roasted for a golden, crispy savory side dish.

# Components:

→ Vegetables

01 - 1 ½ lbs fresh broccoli florets

→ Dairy

02 - ¼ cup unsalted butter, melted
03 - ½ cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - ½ tsp kosher salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp crushed red pepper flakes, optional

→ Garnish

08 - 2 tbsp chopped fresh parsley, optional
09 - Additional Parmesan cheese, for serving, optional

# Preparation Steps:

01 - Set oven to 425°F and prepare a large baking sheet by lining it with parchment paper.
02 - In a large bowl, mix melted butter with minced garlic.
03 - Add broccoli florets to the bowl and toss to evenly coat with butter and garlic.
04 - Sprinkle kosher salt, black pepper, and red pepper flakes over broccoli and toss again for even distribution.
05 - Add grated Parmesan cheese and gently toss until broccoli is fully coated.
06 - Spread florets in a single layer on the prepared baking sheet without overcrowding.
07 - Bake for 18 to 22 minutes, stirring halfway, until broccoli is tender, golden, and crisp along the edges.
08 - Transfer to a serving dish and optionally garnish with chopped parsley and extra Parmesan. Serve hot.

# Expert Advice:

01 -
  • The edges get impossibly crispy while the insides stay tender, creating this perfect contrast that makes broccoli feel like an actual treat.
  • You only need one bowl and one pan, so there's barely any cleanup afterward.
  • It tastes like something from a fancy restaurant but you can make it on a Wednesday night without thinking twice.
02 -
  • Don't skip stirring halfway through roasting—the side facing down gets crispy fastest and needs to be flipped so everything cooks evenly.
  • If you crowd the baking sheet, you'll get steamed broccoli instead of roasted broccoli, so give those florets space to breathe and crisp up.
03 -
  • If you have a garlic press, use it—minced garlic from a press distributes more evenly than hand-chopped, and it releases more flavor into the butter.
  • The key to not burning the Parmesan is tossing it in after the broccoli has cooled slightly from the mixing bowl; this keeps it from clumping or browning too early in the oven.
Return