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Home » Recipes » Side Dishes

Parmesan Roasted Broccoli

By: Kathryn Doherty | Last Updated: Apr 14, 2025 | Published: Jan 20, 2022
This post may contain affiliate links. See my 
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Parmesan roasted broccoli is incredibly crispy and browned on the outside, perfectly cooked through and tender on the inside, and ready in about 20 minutes. Perfect for a delicious veggie side dish!Close up of browned and roasted broccoli on a sheet pan with Parmesan on top

Broccoli is one of my favorite vegetables.

We have broccoli with our meals - or incorporated into our meals - all the time. At least once a week.

Usually it’s just steamed and served as a side, but we also make chicken Alfredo with broccoli, this chicken broccoli mac and cheese and sheet pan honey mustard chicken with potatoes and broccoli.

In the summertime, this healthy broccoli apple salad is one of my favorite things. So much crunch!

And these baked broccoli tots are something I made a lot when my kiddos were little to encourage some vegetable eating.

So broccoli is a very much adored vegetable in my life, but roasting them brings out a whole new dimension.

These Parmesan roasted broccoli are browned and crispy on the outside, cooked through on the inside, and have such a nutty and delicious flavor.

Broccoli on a sheet pan after roasting in the oven

They’re so scrumptious made this way!

(If you have an Air Fryer, try these Air Fryer broccoli for an even faster way to “roast” them.)

But this oven version is a great go-to and they come out so crispy and yum!

However, there are a few tips and tricks to ensure you get the gloriously browned, evenly roasted and totally crispy pieces. And of course I’m going to share them all with you.

If you adore roasted veggies like I do, also check out these roasted parsnips and roasted cauliflower. I've even got a variety of seasoning options for you for both of those!

OK, let’s get cooking.

Small broccoli florets on a baking sheet before being cooked Browned oven baked broccoli on a sheet pan with a wooden spatulaA wooden spatula with Parmesan roasted broccoli florets on a sheet pan

Now, I’ve got those notes and tips coming up below on how to make roasted broccoli. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Tips on roasting broccoli:

  • You want to cut your florets into small, bite-size pieces. This helps them roast evenly and cook in the appropriate amount of time.
  • Placing the cut side part of each broccoli floret down onto the baking sheet helps with better browning. Totally worth it to spend a minute to arrange them that way. And make sure they are spread out in an even layer.
  • Be sure to check your broccoli at around 16 minutes. (Don’t just set it for 20 minutes and leave.) Depending on the size of your florets and your oven, yours might be done by then. Roasted broccoli is delicious. Burnt broccoli is terrible.
  • The recipe calls for red pepper flakes to give these just a slight kick. You can substitute regular black pepper if you are concerned about the spicy factor.

A wooden spoon scooping up some roasted broccoli florets from a sheet pan A wooden spatula with roasted broccoli pieces being scooped up from a baking sheet

Now, I will happily devour these crispy broccoli bites as is. All day long.

However, you could certainly add a dipping sauce or a sauce to drizzle over the broccoli when serving.

Here are a few ideas, though feel free to get creative.

Dipping sauces for roasted broccoli:

  • Ranch dressing
  • Honey mustard
  • Tahini sauce
  • Creamy pesto dip
  • Green goddess dressing

Roasted broccoli topped with Parmesan cheese served in a white bowl on turquoise napkins Roasted broccoli served in a white bowl on turquoise napkins

And of course, feel free to use these broccoli as a veggie add-in for grain bowls or with pasta or other dishes. They play nice with all kinds of other foods.

You could also roast another pan of potatoes while these are in the oven. Or pair them with a simple brown rice pilaf. (That recipe is coming up soon!)

I hope you give these a try soon for a new way to love your broccoli.

Enjoy!

XO,

Kathryn

A wooden spatula with Parmesan roasted broccoli florets on a sheet pan
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Parmesan Roasted Broccoli

Parmesan roasted broccoli is incredibly crispy and browned on the outside, perfectly cooked through and tender on the inside, and ready in about 20 minutes. Perfect for a delicious veggie side dish!
Prep Time5 minutes mins
Cook Time18 minutes mins
Total Time23 minutes mins
Yield: 4 servings

Ingredients

  • 1 large head broccoli, cut into small florets
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ cup Parmesan cheese, grated

Instructions

  • Preheat oven to 425.
  • Toss broccoli pieces with oil, salt and red pepper flakes. Spread evenly on a large, ungreased baking sheet. Place the cut sides of each of the broccoli florets down for better browning.
  • Roast at 425 for 18-20 minutes, checking at 16 minutes. (You don’t want the broccoli to burn.)
  • Toss the roasted broccoli with the Parmesan cheese and serve hot.

Notes

You want to cut your florets into small, bite-size pieces. This helps them roast evenly and cook in the appropriate amount of time.
Placing the cut side part of each broccoli floret down onto the baking sheet helps with better browning. Totally worth it to spend a minute to arrange them that way. And make sure they are spread out in an even layer. 
Be sure to check the broccoli by 16 minutes. (Don’t just set it for 20 minutes and walk away.) Depending on the size of your florets and your oven, yours might be done by then. Roasted broccoli is delicious. Burnt broccoli is terrible.
The recipe calls for red pepper flakes to give these just a slight kick. You can substitute regular black pepper if you are concerned about the spicy factor.

Video

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 220mg | Fiber: 2g | Sugar: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

Close up of browned and roasted broccoli on a sheet pan with Parmesan on top and a text overlay on the photo

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Reader Interactions

Comments

  1. Reva

    August 09, 2022 at 3:43 pm

    This broccoli recipe is so good! I've made it now several times, and my family always enjoys it. I'm so glad to have an additional way to serve broccoli. I see making this recipe as part of my usual rotation for years to come!

    Reply
    • Kathryn Doherty

      August 09, 2022 at 5:30 pm

      Oh yay, I'm so happy to hear you all love this broccoli recipe! Thanks so much for sharing! 😊

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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