Parmesan Roasted Broccoli


Guaranteed to be the best broccoli you’ve ever eaten!

Parmesan Roasted Broccoli

Let’s be honest, not that many people actually like broccoli. Some folks may tolerate it because it’s healthy for you. But not many people actually enjoy the taste of it. Fortunately, there’s a way to change that with this recipe for roasted parmesan broccoli. It’s a quick and easy way to prepare broccoli in a way that will taste great. It’s even good enough to make some fervent vegetables haters suddenly enjoy eating broccoli.

The trick is finding ingredients that can overpower the sometimes reviled taste of broccoli. With a little garlic and pepper, the broccoli taste will start to disappear. Meanwhile, the lemon juice gives the broccoli a little bit of zest. Last but not least, the parmesan helps to further cover up the taste of the broccoli, giving the dish some gooey cheese to make you forget that you’re eating a vegetable. By the time you take it out of the oven, the broccoli will be tender and crispy, unlike any type of broccoli you’ve had before.

If you’re interested in a vegetable dish but aren’t sold on broccoli, there are other options to consider. For example, it’s quick and easy to cook up some quinoa with roasted vegetables. Another good broccoli alternative is cooking a dish of roasted potatoes and carrots. Finally, if you want a full meal that’s loaded with vegetables, we would recommend easy vegetable curry or an easy vegetable lasagna.

Is Parmesan Roasted Broccoli Healthy?

Any time you eat broccoli, you’re eating a healthy meal. Broccoli is a great source of potassium, fiber, vitamin C, vitamin K, and other nutrients. Eating broccoli regularly has been shown to help with heart health, manage blood pressure, and even play a role in lowering cholesterol.

In fairness, adding parmesan cheese will add some calories to the dish. However, roasting vegetables is considered one of the best ways to cook vegetables. The garlic cloves in the recipe can also contribute to brain and heart health while black pepper has some helpful minerals as well. Overall, parmesan roasted broccoli is a net positive health-wise.

Short and Sweet

It may go without saying, but it’s always best to use fresh broccoli for this recipe. Broccoli that’s been frozen can work too, but fresh is always better. It’s always best to cut the broccoli florets into small pieces. They should be bite-sized pieces, which will make them easier to cook evenly in the oven and easier to eat. With smaller pieces, the broccoli will have brown edges by the time it’s done in the oven, giving it a little extra crunch.


  • 1 1/2 pounds broccoli, cut into even florets
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
Parmesan Roasted Broccoli



Get your oven hot and ready for roasting.


Coat the broccoli florets with a zesty blend of olive oil, lemon, and garlic.


Lay out the broccoli on a baking sheet, making sure each piece has its own space.


Let the broccoli cook until it’s perfectly tender and has those delicious crispy edges.


Give the roasted broccoli a final touch with a sprinkle of Parmesan and a dash of black pepper.


Plate up this cheesy, roasted goodness and enjoy every bite.


Parmesan Roasted Broccoli

FAQs & Tips

How to Make Ahead and Store?

For leftovers, let the broccoli cool to room temperature and then store it in an airtight container. It should stay good in the fridge for up to 5 days and can be easily heated up in the microwave.

space out

The pieces of broccoli should be spaced out as much as possible on the baking sheet to help ensure they cook evenly and get crispy.

Flip it

To further ensure the broccoli cooks evenly, flip the pieces midway through the cooking process.

what else can i add to this recipe?

Aside from the garlic, pepper, and parmesan, basil and other spices can help to enhance the flavor of this broccoli. Some folks have found pine nuts to be a good addition to the recipe as well.

Parmesan Roasted Broccoli

Serving Suggestions

As a side dish, roasted parmesan broccoli can go well with just about anything. If you want to put together a healthy meal, fish often goes well with broccoli. Try preparing crispy air fried fish or perhaps baked cod. In addition to fish, pasta tends to be a good complement for broccoli. Therefore, you might combine your broccoli parmesan with delicious angel hair or instant pot pasta primavera. Finally, you could take some of the leftover and use them in another dish, even for a big breakfast like a crustless quiche or as an extra ingredient in a bacon and spinach frittata.

Parmesan Roasted Broccoli
Parmesan Roasted Broccoli


Roasted Broccoli With Parmesan

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 180kcal
Author FoodFaithFitness


  • 1 1/2 pounds broccoli cut into even florets
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese


  • Preheat your oven to 425°F (220°C).
  • In a large bowl, mix the broccoli florets with olive oil, lemon juice, minced garlic, and kosher salt until the broccoli is well coated.
    Parmesan Roasted Broccoli
  • Spread the broccoli in a single layer on a baking sheet, either greased with olive oil or lined with parchment paper.
    Parmesan Roasted Broccoli
  • 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.
    Parmesan Roasted Broccoli


Calories: 180kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 747mg | Potassium: 561mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 154mg | Calcium: 139mg | Iron: 1mg

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