Parmesan Roasted Broccoli is tender, garlicky, and a great way to elevate a simple vegetable side in 25 minutes or less. Melt salty Parmesan cheese over the top for the ultimate flavor boost.
Easy Parmesan Roasted Broccoli Recipe
Roasting vegetables is a wonderful way to bring out a deeper, more caramelized flavor that will have even the kids asking for more! When you bake broccoli florets at a high temperature they get fork-tender and slightly crisp, releasing a hint of sweetness from the oven’s heat. A bit of Parmesan cheese sprinkled over the broccoli delivers melty, cheesy goodness in each bite. This is no ordinary side vegetable!
Plus it takes just 5 ingredients and 5 minutes to prep this dish – the oven does most of the work. It’s one of the easiest and most flavorful ways to make broccoli!
What You’ll Need
Broccoli is the star of the show here, and it’s aided by a few other ingredients. Here is everything you need to make this recipe. Be sure to scroll down to the recipe card for the full amounts needed!
- Broccoli: You’ll break the broccoli into smaller florets.
- Olive Oil: I like extra-virgin olive oil.
- Garlic Salt
- Black Pepper: Use freshly cracked black pepper.
- Parmesan Cheese: Use shredded cheese.
How to Make Parmesan Roasted Broccoli
The method for this recipe is so easy! Here are the simple steps you need to take to make this roasted broccoli:
- Prepare the broccoli. First, preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large bowl, toss the broccoli with olive oil, garlic salt, and fresh pepper.
- Roast the broccoli. Spread the broccoli florets in a single layer on the prepared baking tray. Place in the oven and roast the broccoli for 20 to 25 minutes, or until fork tender.
- Add the cheese. Remove the broccoli from the oven and sprinkle parmesan cheese over the hot broccoli. If you’d like to melt the cheese, place the pan back in the oven and cook for another 1-2 minutes. Serve immediately.
Tips for Success
I have a few best practices for how to make this recipe turns out perfectly each time:
- Try to keep the florets the same size. Aim for the same size cuts of broccoli florets, although I also like to mix in some smaller florets because they cook a little bit more and take on a slightly caramelized flavor.
- Double it. This recipe is easily doubled. Just multiply by two the quantity needed for each ingredient.
- Try soy sauce. You can swap a little soy sauce for the garlic salt. Add it along with the olive oil for an umami flavor.
- Add more olive oil. You can add a little bit more olive oil if you like. The florets will drink it up and the extra oil will keep the broccoli from becoming too dry while it’s roasting.
Can I Make This with Frozen Broccoli?
You can use frozen broccoli to make this recipe, but the technique will be a little different. To use frozen broccoli in place of fresh broccoli, heat the oven to 450°F (rather than 400°F). The higher temperature will help the broccoli roast rather than steam. You can also preheat the baking sheet while the oven heats to help the broccoli stay more crisp.
Then proceed with the recipe. If you use a hot baking sheet, be careful when arranging the florets! You’ll want to space them out so they are not touching each other so that they evenly cook and the water from the frozen broccoli fully evaporates. Cook the broccoli for about 15-20 minutes until it is starting to slightly brown on the edges and is fork tender.
Serving Suggestions
Parmesan roasted broccoli is a versatile side dish that goes with many other dishes. Try it with the suggestions below.
- Alongside beef: Our Air Fryer London Broil or Air Fryer Steak Bites would be amazing with a side of parmesan-roasted broccoli! Add crispy Air Fryer Onion and Potatoes for a complete meal.
- Serve it with chicken: Try serving this broccoli the next time you make our Lemon Pepper Chicken recipe or serve it with our Easy Pan Seared Chicken Breasts recipe.
- Add it to pasta: You could add roasted broccoli to your favorite pasta shape plus some olive oil and extra salt for a light yet satisfying vegetarian dinner. Or stir it into our One Pot Pasta.
How to Store and Reheat Extras
This recipe tastes the best straight out of the oven, but if you have some leftovers here’s what to do with them.
- Fridge – Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer – We don’t recommend freezing leftovers because the broccoli will become mushy.
- To Reheat – To reheat any leftover broccoli, use an air fryer to help crisp it up. Heat the air fryer to 375°F and spray the basket lightly with cooking oil. Place the broccoli in the basket and heat for 3-4 minutes until warmed through. You could also place the broccoli on a baking sheet and place it under your oven’s broiler for a few minutes.
More Roasted Vegetable Recipes
Parmesan Roasted Broccoli
Ingredients
- 1 pound broccoli, rinsed and cut into florets
- 2 to 3 tablespoons olive oil
- 1 tablespoon garlic salt
- Freshly cracked black pepper, to taste
- ¼ cup shredded parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, toss the broccoli with olive oil, garlic salt and pepper.
- Spread broccoli in a single layer on prepared baking tray. Roast broccoli for 20 to 25 minutes, or until fork tender.
- Remove from oven and sprinkle parmesan cheese over hot broccoli. (If you want the cheese really melted, place it back in the oven for 2-3 minutes.)
- .Serve immediately.
Notes
- Storage: Store leftovers in the refrigerator for up to 4 days. Use the air fryer to reheat as the broccoli will become a little limp in the refrigerator. I do not recommend freezing.
- Aim for the same size cuts of florets, however, I like smaller florets mixed in because they cook a little bit more and take on a slightly caramelized flavor.
- This recipe can easily be doubled.
- You can add a little soy sauce (in place of the garlic salt) with the olive oil for an umami flavor.
- It’s ok to add a little more olive oil, the florets drink it up and it keeps the broccoli from becoming dry while roasting.
