From the crispy edges to the tender interior to the nutty flavor, this Recipe for Roasted Broccoli with Parmesan delivers spectacular results with minimal effort.
Serve Parmesan Roasted Broccoli with meals like Bacon Wrapped Pork Tenderloin, Chicken Marsala, or Oven Baked Meatballs, for a vegetable side dish the entire family will love!
It can be hard to get excited about side dishes. Especially vegetable side dishes.
My secret to preparing vegetables that everyone devours is to roast them. Roasting vegetables allows their natural sweetness to develop and caramelize. The vegetables become tender and the edges get crispy and nutty. Recipes like Roasted Carrots, Roasted Butternut Squash, Roasted Asparagus, and this recipe for Roasted Broccoli, prove that roasting vegetables is one of the easiest ways to prepare a simple, yet flavorful side dish.
This recipe is all about broccoli! When broccoli is baked it takes on a nutty flavor and is delicious all on its own. But when you finish the Roasted Broccoli with freshly grated parmesan and fresh lemon juice--WOW!! Absolutely incredible.
And the process of roasting broccoli is ALMOST as easy as steaming a bag of frozen broccoli, but the flavor is anything but boring!
Ingredients for Roasted Broccoli
You truly only need broccoli, oil, and salt to make roasted broccoli. But adding lemon and parmesan to the mix takes this baked broccoli over the top!
- Broccoli: Fresh broccoli is a must when roasting broccoli. You can either purchase a bag of broccoli florets from the produce section or a head of broccoli to chop yourself. Be sure to look for broccoli that is a vibrant green color.
- Oil: Extra-virgin olive oil is the best choice when it comes to flavor for roasting vegetables.
- Parmesan: Finishing roasted broccoli with freshly grated parmesan adds a delicious nutty flavor, but is totally optional.
- Lemon: Just like the parmesan, the lemon juice is optional, but it really brightens up the broccoli and adds great flavor.
How To Roast Broccoli
- Chop the Broccoli: Remove the large stem from the stalk of broccoli. Shred the stalk to use in salads or Veggie Eggrolls instead of tossing the stalks into the trash! Cut the head of broccoli into small florets that are about 1-2 inches each.
- Season: Place the broccoli florets onto a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper, using your hands to toss to coat. I prefer tossing the ingredients together right on the baking sheet to minimize dishes.
- Spread in an even layer: Spread the seasoned broccoli evenly out onto the baking sheet. You want to be sure to spread it out evenly giving the broccoli room to roast. If the pan is crowded the broccoli will only steam and not get caramelized.
- Roast: Place the seasoned broccoli into the oven and roast, turning halfway through the baking time. Once broccoli florets have become slightly browned and the stalks are tender, remove the broccoli from the oven.
- Add finishing touches: Once the broccoli has been removed from the oven, immediately grate fresh Parmesan cheese generously over the roasted broccoli and let it melt into the broccoli. Squeeze with fresh lemon juice to brighten if desired (this is NOT necessary.)
- Serve immediately. Roasted broccoli, like most roasted vegetables, is best served while warm and crispy.
Storage & Reheating Instructions
Roasted broccoli is best enjoyed immediately. However, if you have leftovers, allow them to cool slightly, and then place the broccoli into an airtight container. Store in the refrigerator for up to 3 days.
To reheat leftover roasted broccoli, I suggest spreading it out on a sheet pan and broiling for 2-3 minutes until warmed through. If you try to heat baked broccoli in the microwave, it will become soggy.
More Vegetable Side Dishes
- Roasted Brussels Sprouts
- Orange Glazed Carrots
- Green Beans Almondine
- Roasted Asparagus
- Instant Pot Green Beans
- Broccoli Salad
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If you tried this recipe for Parmesan Roasted Broccoli, be sure to leave a review and comment below!
- 1 head broccoli trimmed into 1 inch florets
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- freshly cracked black pepper to taste
- ¼ cup parmesan cheese freshly grated
- 1 teaspoon fresh lemon juice
- Preheat the oven to 425 degrees F.
- Wash and dry the broccoli well and then trim the broccoli into 1 to 2-inch florets, removing most of the stalk.
- Place the florets onto a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat and then spread the broccoli out evenly on the pan, being sure to leave room around each floret so the broccoli can roast, not steam.
- Roast for 20 minutes and then flip broccoli and roast for another 10-15 minutes or until broccoli is browned and tender.
- Remove the broccoli from the oven and toss with freshly grated parmesan cheese and lemon juice.
This recipe was originally published in 2019 but updated in 2022 with a few new photos and tips.
One of our favorite sides! Thanks for the recipe.
This is one of my favorite side dishes. It's easy to make and the added parmesan takes it to a whole other level of deliciousness!
This turned out so well, perfectly crispy without getting overcooked! Thanks!
Roasted broccoli is so delicious. With added parmesan even tastier. I had to give this recipe a try. Yum!
Haven't roasted broccoli before and I am excited to try this out. Thank you sharing.
This roasted broccoli is so easy to make and tastes so much better than steaming them. The crispy edges are my favorite!
Those crispy edges are the best for sure!! So glad you enjoyed Sandra.