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Garlic Parmesan Roasted Broccoli. Just a few simple ingredients can really make broccoli the star of the show. Salty cheese sprinkled on fresh broccoli with garlic powder, breadcrumbs, and a pinch of red pepper flakes. Chefs kiss!! So simple and so incredibly delish.
I love broccoli but sometimes just steaming is, well, boring. I grew up eating it where the bottle of mayo was served alongside the steamed broccoli. Don’t knock that until you try it, but as an adult I find myself doing it out of habit, not because I truly want it. This recipe for garlic parmesan roasted broccoli has now changed the game and the mayo can stay in the fridge…where it belongs. If you have a broccoli hater in your house, this recipe might just convert them to a broccoli lover!
This broccoli recipe using only a handful of ingredients is really quick to prepare and only roasts for a short time making it an ideal no-fuss easy side dish. You could experiment with making it in the air fryer next time.
Ingredients you’ll need
- Broccoli Florets – broccoli crowns cut to similar sizes. This recipe works great with precut broccoli or using a head of broccoli.
- Parmesan Cheese – this recipe calls for 2 kinds of Parmesan cheese. Canned and fresh. Trust me you’ll want to use both.
- Breadcrumbs – fresh or prepared, just make sure it’s semi-fine.
- Garlic Powder – for ease, use garlic powder or garlic granules, but if you’re feeling like experimenting you can use fresh garlic too.
- Kosher Salt & Black Pepper
- Red Pepper Flakes – optional but definitely adds flavor.
- Oil – whatever oil you prefer will work like olive oil, avocado oil, or other light oils.
Find the printable recipe card with exact measurements and instructions below.
How to make roasted broccoli
- Preheat the oven to 450ºF and grab a sheet pan and drizzle with a little olive oil.
- Spread broccoli in a single layer on the baking sheet and sprinkle with lots of garlic powder, canned parmesan cheese, breadcrumbs, and season with salt and black pepper. Toss lightly to coat. Sprinkle with fresh grated parmesan cheese and red pepper flakes and put in the hot oven.
- Roast for 10-13 minutes and the broccoli is crisp tender and has golden brown edge or until your desired tenderness. Optional: squeeze a little fresh lemon juice or lemon zest over the cooked broccoli for a fresh flavor.
- Store any leftovers in an airtight container or plastic bag in the refrigerator for up to 3 days.
Alternative recipe ideas
You’ll need to adjust the cooking times, but here are some other vegetables you could substitute for the broccoli
- Fresh Green Beans
- Brussels Sprouts
- Sweet Potatoes or Yams
- Cauliflower Florets
- Make a broccoli salad with the roasted broccoli, fresh greens, roasted red peppers, a little more cheese and a fresh vinaigrette dressing.
More Simple Side Dish Recipes
Some other perfect side dish faves from the archives of Farmgirl Gourmet.
Creamy Truffle Parmesan Mashed Potatoes
Roasted Butternut Squash with Sage & Pinenuts
Brown Butter Herbed Mashed Potatoes
Garlic Parmesan Roasted Broccoli
Ingredients
- 1 ½ lbs broccoli florets from 1 large broccoli crown
- 3 tbsp olive oil
- 2 teaspoons garlic powder or garlic granules
- 2 tablespoons Parmesan cheese canned
- 2 tablespoons breadcrumbs
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons fresh grated Parmesan cheese
- pinch crushed red pepper flakes
Instructions
- Preheat oven to 450ºF. Drizzle 1 tablespoon olive oil on a rimmed baking sheet.
- Spread broccoli florets in a single layer on prepared baking sheet. Sprinkle with canned parmesan cheese, garlic powder, breadcrumbs, salt & pepper and remaining 2 tablespoons olive oil. Toss to coat.
- Sprinkle with freshly grated parmesan cheese and crushed red pepper flakes and roast in the oven until golden and tender, about 15 minutes.
- Remove and serve immediately.
Nutrition
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Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
