Sides & Basics
Garlic Parmesan Roasted Broccoli
Crisp-edged roasted broccoli with garlic and parmesan.
Built by Barron Hansen · Last updated July 2026
Per serving
145
Calories
10g
Fat
6g
Protein
5.6g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Roasting is what finally got the broccoli haters at my table to come back for seconds. High heat crisps the edges while the garlic turns sweet and the parmesan melts into a salty crust.
It goes with almost any main and takes about five minutes of hands-on work. Do not crowd the pan or it will steam instead of brown.
Ingredients
- 5 cups broccoli florets
- 2 tbsp olive oil
- 1/3 cup grated parmesan
- 3 cloves garlic, minced
- Salt and pepper
- Pinch of red pepper flakes
- Squeeze of lemon, optional
Instructions
- 1
Heat the oven to 425F and line a sheet pan.
- 2
Toss the broccoli with the olive oil, garlic, salt, pepper, and red pepper flakes until evenly coated.
- 3
Spread it in a single layer with space between the pieces.
- 4
Roast 18 to 22 minutes, turning once, until the edges are browned and crisp.
- 5
Scatter the parmesan over the hot broccoli and return it to the oven for 2 minutes to melt.
- 6
Finish with a squeeze of lemon if you like and serve right away.
Tips
- Cut the florets a similar size so they finish at the same time.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.