Garlicky Roasted Broccoli
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Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.
Roasting vegetables in a high-heat oven deepens their flavor, making them not only healthy but also a treat. Broccoli is one of the best vegetables for roasting—the florets get soft and caramelized while the stems remain tender-crisp. You can roast broccoli with just olive oil, salt and pepper, but the addition of garlic, Parmigiano-Reggiano, and a squeeze of lemon takes it up a notch. Serve garlicky roasted broccoli with parmesan crusted chicken or pan-seared salmon for dinner. Bonus: leftovers are delicious cold eaten straight from the fridge.
What You’ll Need To Make Garlicky Roasted Broccoli
Step-by-Step Instructions
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 and toss to coat evenly.
Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over the broccoli. Sprinkle with the remaining cheese and serve.
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Garlicky Roasted Broccoli
Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.
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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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.