Garlicky Roasted Broccoli
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Roasted Broccoli with Chipotle Honey Butter
- Simple Steamed Broccoli
- Roasted Carrots with Thyme
- Golden Roasted Cauliflower with Pecorino Romano Cheese
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Fabulous, quick, and easy! I especially loved the freshly grated parmesan cheese over the top. I skipped the lemon. Thank you for a winning broccoli recipe!
I made this 2 nights in a row because we enjoyed it so much! Super easy, fast cleanup and delicious!
This recipe got me out of my broccoli slump. Quick, easy, healthy and delicious. It ticks every box!
So good! I think the drizzle of lemon and the tiny addition of the sugar was a deal maker!
This roasted broccoli recipe is amazing! It sure beats the steamed broccoli I always make. I only had 2/3 of a pound of broccoli, so I made 1/3 the recipe; I needed to add a bit more vegetable oil to coat the broccoli. Delicious… no leftovers!
Like some of the other reviewers, I found the broccoli harder than I personally like. So I ended up roasting for about 5 minutes longer and I still would have like it just a bit softer. Next time, I will roast on a lower oven temperature but for 10 minutes longer. I also used the “convection roast” setting on my oven and I wonder if I had one it on “convection bake” if it would have turned out better. But overall it was delicious and I would make again. Thanks for sharing the recipe.
I am excited to try this! I like my broccoli a little softer….can I boil it first then roast it?
Hi Kim, If you want it really soft, I suppose you could boil it first, but I don’t think it’s necessary. If you do choose to boil it, I would just blanch it for a minute or two, run it under cold water after removing it from the water (to keep it from cooking more), dry it very thoroughly, and then proceed with the recipe.
Thank you!!
Tastes great! Glad I used Salad spinner to get the broccoli dry first. I rinsed it in a colander first, then let it sit for awhile while I did other things. Looked dry but last minute, I decided to spin it dry. Got a lot more water off so it was worth it too spin it dry. So thanks for the tip to get it really dry. Used my largest cookie sheet as that is a lot of broccoli! Used 2lb bag of crowns from Sams club which helped speed up prep. Noticed none left on anyone’s plate – that’s a win! Had it with rice and your Restaurant- style Salmon. Thanks for a healthy, easy but best of all, tasty dinner!
Awesome. I make this ALL THE TIME, but it is also an important part of every holiday meal. Thank you.
So easy and so delicious. Wanted something fast for thanksgiving dinner and this delivered in every way. Will definitely be making this dish again.