Parmesan Roasted Broccoli will be your new favorite vegetable! Broccoli florets take just 5 minutes of prep and are coated with parmesan cheese and Italian bread crumbs for that perfect crunchy texture.
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This roasted broccoli recipe is an easy side dish that packs a whole lot of flavor even the pickiest eater falls in love with this broccoli!! Uses simple ingredients and is perfect for a weeknight meal, pairs nicely with my Garlic Rib Eye Steak, Cheese Tortellini, or my Crispy Chicken Cutlets. This will definitely be your new favorite broccoli recipe the whole family will love!
Why this recipe works
I'm a broccoli lover and roasting it always brings out such an incredibly robust flavor and gives the outside a little crunchy texture. If you love roasted vegetables then you'll have to try my Parmesan Brussel Sprouts with Bacon and Parmesan Roasted Cauliflower.
- Broccoli: I recommend using fresh broccoli crowns.
- Garlic: I like to use fresh garlic cloves but garlic powder can be used if you prefer.
- Bread crumbs: Italian seasoned bread crumbs.
- Parmesan cheese: Fresh grated from the deli section.
How to make Parmesan Roasted Broccoli
- Step 1: In a large bowl add fresh broccoli florets, olive oil, garlic, salt and pepper, bread crumbs, and parmesan cheese, and mix until combined
- Step 2: Line a baking sheet pan with aluminum foil and spray with nonstick cooking spray Spread broccoli into a single layer on the prepared baking sheet and place in a hot oven.
- Wash and dry the fresh broccoli, wet broccoli will steam.
- Make sure they are cut into uniform bite-size pieces, so they cook evenly to an even layer.
- Don't overcrowd the cookie sheet make sure you spread the broccoli out.
- Use freshly grated parmesan cheese, not the stuff in the green can.
Tips for roasting vegetables
- Make sure all the vegetables are cut to the same size so they cook evenly.
- Don't overcrowd the baking sheet.
- Serve immediately roasted vegetables are best served right away.
- Use the right amount of olive oil. Too much oil will make your vegetables soggy.
You don't need to add that extra step, roasting the broccoli at a high heat allows it to cook quickly and get crispy on the outside and tender on the inside with some delicious crispy bits.
If you choose to buy broccoli stalks instead of the bag. Choose stalks that are bright green and firm. Rinse broccoli and dry it well with a paper towel. Cut off the large bulky stalk at the base of the head and discard. Then carefully using a knife cut the broccoli into bite-sized pieces, some of the larger pieces you may have to cut in half.
I recommend using fresh broccoli for this recipe. Frozen broccoli has too much moisture in it and won't get those crispy edges that everybody loves.
Parmesan Roasted Broccoli
- 6 cups fresh broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Italian style bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with nonstick cooking spray
- In a large bowl add broccoli, olive oil, garlic, bread crumbs, and Parmesan cheese and mix until combined
- Pour broccoli onto a baking sheet and sprinkle any leftover crumb mixture over the top
- Bake on the top rack for 18-20 minutes
- Remove from oven and let set 1-2 minutes.