Panfold
Saved
Panfold

Parmesan Roasted Broccoli

This Parmesan roasted broccoli is crispy at the edges, tender in the middle, and tossed with garlic, lemon, and a golden layer of Parmesan cheese. It's the easiest way to make broccoli taste amazing, even for picky eaters. This simple roasted broccoli recipe takes just 25 minutes, is naturally low-carb and gluten-free, and goes with almost any dinner.

By Sefa Tedik Published

Jump to the recipe
Parmesan Roasted Broccoli
Prep
Cook
Total
Servings
Difficulty

Instructions

  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.

  2. Pat 2 pounds broccoli florets completely dry. Toss with 3 tablespoons olive oil, 3 minced garlic cloves, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes, then spread in a single layer.

  3. Roast for 15 minutes, until the edges start to brown. Sprinkle ⅓ cup grated Parmesan over the broccoli and roast for 3 to 5 minutes more, until the cheese is melted and golden.

  4. Sprinkle the roasted broccoli with 1 teaspoon lemon zest and drizzle with 1 tablespoon lemon juice. Serve hot.

Tips

Make sure the broccoli is completely dry before roasting; wet florets steam and won't crisp. Cut the florets with a flat side so more surface touches the pan and caramelizes. The stems are delicious too: peel, slice, and roast them with the florets.

Storage

Store leftover roasted broccoli in the refrigerator for up to 4 days. Reheat at 400°F for 5 minutes or in the air fryer for 3 minutes.

Serving suggestions

Serve Parmesan roasted broccoli with roast chicken, salmon, steak, or pasta, or toss leftovers into grain bowls.

  • 30-minute meals
  • Baked
  • Healthy
  • Kids love it
  • Olive oil

Source: https://panfold.com/recipe/parmesan-roasted-broccoli

Chana Masala

Vegetable Dishes

Parmesan Roasted Broccoli