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!
I’m looking forward to a cozy weekend at home!
They say we might get more snow tomorrow. We got snow last weekend and where I live in N.C., that rarely happens once, let alone twice, in a season. All my fingers and toes are crossed though so the kiddos can keep having sledding and snowball fight fun! ❄️💙
Also, I don’t mind an excuse to stay home and curl up in front of the fire, read books and lounge around. 🥰
But let’s move right along to the food…
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.
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.
So let’s get cooking.
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.
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
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.
- 1 large head broccoli, cut into small florets
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, grated
- 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.
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.
Amount Per Serving: Calories: 111Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 220mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 3g