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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I wasn’t much of a Broccoli eater and usually just grabbed the frozen when we did eat it. This Broccoli has totally changed my opinion! What an awesome flavor combination! We now have this at least once a week! My husband and I eat almost the whole batch in one sitting, it is just that good. Real garlic, real lemon juice and real parm reg cheese make this recipe. And yes, the tiny bit of sugar keeps the flavor from being bitter. Another delicious and healthy recipe! Thank you!
This recipe has good flavors and pairs well with sauteed panko-crusted chicken and rice pilaf. I lowered the temperature a little using a convection oven at 400. The roasting time took a little longer until the florets were knife tender and slightly browned. The lemon and Parmigiano-Reggiano are essential finishes.
Excellent suggestions!
I love this. Finally not mushy vegetables. Locatelli Pecorino Romano is perfect on it.
Definitely will try this based on all the good ratings. Could I use the same recipe with, say, zucchini noodles?
Hi Jennifer, I’m not sure that zucchini noodles would hold up well to roasting. I may stick with something a little sturdier like broccoli or cauliflower.
Love this recipe! At first glance it seems like a basic, almost boring, recipe but the measurements are just right. As I’ve gotten older I realized that every recipe doesn’t have to have 20 ingredients to make it healthy, tasty and impressive enough to wow even the toughest of critics. When you have the freshest produce and other ingredients, simplicity is beauty!
I want to make one of your roasted veggies recipes for Thanksgiving and was wondering if it really does work to cook in advance and then reheat in the oven for a few minutes….or do the veggies become too soft and overcooked…If not, do you recommend adding the cheese immediately after it is cooked or wait until reheating…
Hi Wendy, It depends on the recipe and the vegetable used. For this one, I think you can get away with reheating the broccoli, but it is definitely best when eaten right out of the oven. If you are going to make it in advance, I’d suggest undercooking the broccoli just a little, so that when you reheat it, it won’t be mushy by the time the broccoli is heated through. And I’d add the cheese when you reheat it.
Needed a quick and easy weeknight working mom side dish and have to say this was not only quick and easy but absolutely delicious! This will become a family favorite whether it’s an easy weeknight side dish to an elegant family dinner. As always, thank you Jenn for such wonderful recipes.
I made this easy, delicious dish last night. Wish I’d doubled the recipe! Thanks for another recipe that will go into our regular rotation.
Great!
Just a quick note to once again thank you for this fabulous recipe. Christmas Eve dinner was very special and I am relieved to have finally found a “green dish” that everyone really, really likes.