Give your broccoli a crispy upgrade with a hot oven, fresh garlic, and a helping of Parmesan.
Broccoli is one of my favorite vegetables. It’s tastier than cauliflower, it’s heartier than lettuce, and boy, does it taste great when it’s covered in cheese. That last part is a big criterion for me to like a vegetable—it must be good with cheese, and I’d argue that broccoli is the best cheese-loving veggie out there. If you’ve ever had a cheesy broccoli rice casserole at Thanksgiving, you know what I mean.
In addition to cheese-loving veggies, I’m also very interested in eating healthy. Having a cheesy broccoli rice casserole every day for lunch isn’t a great way to sustain a healthy diet. But you know what can be a daily component of a healthy diet? Parmesan-roasted broccoli.
This recipe is a combination of my favorite veggie and one of my favorite cheeses, and I couldn’t be more excited to share it with you. Delicious, salty Parmesan brings a complex flavor to crispy roasted broccoli, with a little bit of lemon and garlic to round out the dish. This recipe makes a perfect side dish for a bigger dinner, or can be enjoyed on its own as a tasty lunch!
Is Parmesan-Roasted Broccoli Healthy?
Broccoli is a great source of potassium, fiber, vitamins C and K, and other nutrients. It’s low in calories and fat, too. Parmesan cheese will undoubtedly add some calories to the dish, but this cheese also contains calcium, protein, and trace minerals like phosphorus, so it’s not without nutrition! Overall, Parmesan-roasted broccoli is a net positive in terms of healthiness, and it’s vegetarian, low-carb, and gluten-free. To make it vegan, simply use vegan cheese or nutritional yeast instead of Parmesan cheese.
How To Get The Best Roasted Broccoli Possible
Roasting is a delightful and relatively easy way to cook vegetables. To get a good roasted veggie, the only rules are 1) keep your oven hot, 2) make sure your veggies are as dry as possible before you toss them in oil, 3) toss them in enough oil to coat everything well, and 4) leave a bit of space between the veggies on the baking sheet.
All the nooks and crannies in the average broccoli floret pose a bit of an issue to rule number two. The buds at the top of each floret are densely packed and will hold onto water very well after you’ve washed it. After washing and before cutting the broccoli into florets, hold onto the stalk firmly and tap the top of the broccoli onto a flat kitchen towel. This will fling more water out than would otherwise dry off in a colander. After cutting into florets, place them onto a dry kitchen towel to dry even further before you toss them in oil.
How Do I Store Leftovers?
Let leftover broccoli cool to room temperature, then transfer it to an airtight container. It should stay good in the fridge for 3-5 days and can easily be heated up in the oven until crispy. You can freeze the broccoli for up to 3 months, but it may soften the texture significantly.
Serving Suggestions
Parmesan-roasted broccoli is as close to a perfect side dish as you can get because it goes well with just about anything. (I’ve even been known to add some florets to a plate of Spaghetti And Meatballs!) Try starting out with this roasted broccoli as a side to Crispy Air-Fried Fish or Baked Cod, or try it with this Juicy Grilled Chicken Breast and a Cheesy Baked Potato. It’s also an excellent complement to beef mains, like this Keto Steak With Garlic Butter Mushrooms. You could also use this broccoli as an ingredient in a Crustless Quiche or an omelet.
Personally, I just eat a huge helping of this broccoli by itself for lunch, maybe with some bacon crumbled on top. It’s a healthy and satisfying lunch—trust me!
Ingredients
- 1½ pounds broccoli cut into evenly-sized florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F. Grease a cookie sheet with olive oil or line it with parchment paper. Set aside.
- In a large bowl, mix the broccoli florets with olive oil, lemon juice, minced garlic, and kosher salt until the broccoli is well coated.
- Spread the broccoli in a single layer on the prepared baking sheet.
- Roast the broccoli in the preheated oven for 16-20 minutes, until it’s fork-tender and lightly browned at the edges.
- Toss the roasted broccoli with freshly ground black pepper and grated Parmesan cheese, then serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Need recipe for dressing of Caesar broccoli. Lost in on my phone.
Hi Nancy, you can use this Caesar dressing recipe.