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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Everyone love this! I added a sliced chunky carrot too. I realized that I forgot the Parmesan and lemon but it was still delicious.
thanks, I was hoping I could add some carrot.
Delicious! The lemon really adds to it. Will make this again and again, and it’s so easy!
Yummy change of pace from plain broccoli. I cook 2 c. for a snack while preparing dinner rather than having a glass of wine, then more for everyone else, and of course myself, for dinner. Or sometimes I use it as a snack when we are NOT having this for dinner!
Wow! I was frozen with panic at the grocery store when the veg I planned to make for dinner was not available until I realized I had broccoli- typed “Once upon a Chef Broccoli” and dinner was back on! I was happy to have a side to put on the plate but I figured my daughter would challenge it because my once great eater is now seeing her friends and cousins simply refuse foods and broccoli for whatever reason has become public enemy #1 in her eyes. I served her plate just like ours (she eats portions like someone twice her age at 6). When she spotted the broccoli she glared at me and I said “you don’t have to eat it all, but I hope you’ll try it.” She did AND had seconds!
This was really simple and good. Thanks for sharing this nice winner.
It was delicious but mine came out very watery. Any idea where I went wrong so I can correct next time?
Hi Jenni, Did you happen to use frozen broccoli? Also, did you use a full-sized baking sheet? (If the broccoli is too crowded on a smaller pan it will steam instead of roast.)
Fresh broccoli and a large baking tray but will try and space them out more next time to see if it helps!
👍 Hope you have better luck the second time around!
YUMMMMY! Also, quick and easy to make. Me want more!
OMG! This was FABULOUS!!
We make this recipe often and have success when we don’t skimp on any of the ingredients. Oh and when the lemons are fresh.
I liked the recipe a lot. It is easy and healthy. I ended up roasting the veggies for 15 minutes, could have gone longer. I like the suggestion of putting it under the broiler for a few minutes. I will maybe mince up a few more cloves of garlic, but that is a matter of preference. Thanks!