Garlic Parmesan Roasted Broccoli (Printable)

Broccoli florets roasted with garlic butter and Parmesan for a golden, crispy, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs fresh broccoli florets

→ Dairy

02 - 1/4 cup unsalted butter, melted
03 - 1/2 cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

08 - 2 tbsp chopped fresh parsley (optional)
09 - Extra Parmesan cheese for serving (optional)

# How to Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine melted butter with minced garlic, then add broccoli florets and toss to coat thoroughly.
03 - Sprinkle kosher salt, black pepper, and optional crushed red pepper flakes over the broccoli and toss to distribute evenly.
04 - Incorporate the grated Parmesan into the broccoli mixture and gently toss until evenly coated.
05 - Spread the broccoli florets in a single layer on the prepared baking sheet, avoiding overcrowding.
06 - Roast the broccoli for 18 to 22 minutes, stirring halfway through, until tender with lightly browned, crispy edges.
07 - Transfer to a serving platter, garnish with fresh parsley and extra Parmesan if desired, and serve immediately.

# Expert Hints:

01 -
  • The crispy edges hit differently than steamed broccoli—they're addictive in a way that makes you forget you're eating vegetables.
  • It comes together in under 30 minutes and tastes like you've been cooking all day.
02 -
  • Crowding the pan is the number one mistake—the broccoli will steam instead of roast, and you'll lose all those crispy edges that make this dish worth making.
  • Don't skip stirring halfway through; the edges closest to the pan elements brown faster, so rotating ensures everything finishes at the same time.
03 -
  • Mincing garlic fine and letting it infuse into the butter for a minute before tossing creates a sweeter, roasted garlic flavor instead of the raw, sharp bite you get if you rush it.
  • The secret move is not stirring too much—once the broccoli is on the pan, let it sit undisturbed for the first 10 minutes so the bottoms make actual contact with the hot surface and brown.
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