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!
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Why You’ll Love this Recipe
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 enjoy it.
This is the best 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 to Make Oven Roasted Broccoli
- Broccoli Florets – broccoli crowns cut to similar sizes and thick stalks discarded. This recipe works great with pre-cut 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 store-bought, 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 step-by-step instructions below.
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 – trim and make as directed above. Roasting time may vary.
- Brussels Sprouts – cut in half and make as directed above. Roasting time may vary.
- Sweet Potatoes or Yams – cut into chunks and toss with the oil, garlic, and parm before roasting.
- Cauliflower Florets – make the recipe as written just substitute cauliflower for broccoli
- Make a broccoli salad with the roasted broccoli, fresh greens, roasted red peppers, a little more cheese and a fresh vinaigrette dressing.
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.
More Recipes We think You’ll Love
- Easy Broccoli Beef
- Spicy Beer Braised Oxtail Sliders
- Tuscan White Bean Soup
- Pot Roast
- Beetroot Gratin with Fontina
More Simple Side Dish Recipes
Some more 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 Recipe
Ingredients
- 1 ½ lbs broccoli florets, from 1 large broccoli crown
- 3 tbsp olive oil
- 2 tsp garlic powder, or garlic granules
- 2 tbsp Parmesan cheese, canned like Kraft
- 2 tbsp breadcrumbs
- ½ tsp Kosher salt
- ¼ tsp black pepper
- 3 tbsp 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This recipe is my go-to for a quick and flavorful veg! Hope you love it too.