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4.5 from 59 votes

The Ultimate Parmesan Roasted Broccoli

Jump to RecipePrintRate
By: Joanna Cismaru •6/13/22 38 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for roasted broccoli.

The Ultimate Parmesan Roasted Broccoli is truly the best roasted broccoli you will ever have. It’s nutty, cheesy, and so yummy, it’s the perfect side!

closeup of roasted broccoli on a baking sheet.

I love a good, simple veggie side dish. There’s just something about highlighting the beautiful natural flavor of these nutrient warriors! Today I decided to do an homage to the simple, delicious, and flavorful broccoli.

And an homage it was, chock full of perfectly crisped up garlic, bright lemon juice, and freshly grated Parmesan cheese. Whoops, I forgot my little secret weapon, roasted pecans! Let’s get into it.

The Ultimate Roasted Broccoli

So let’s talk about this parmesan roasted broccoli. I always try to find recipes that enhance the flavor of something I’m not a fan of and make it more enjoyable to eat. Which is exactly what this recipe does! We’ve got garlic (we all know I love my garlic), we’ve got roasted pecans, olive oil, lemon juice, and freshly grated Parmesan cheese. A simple, yet perfect combination.

Ingredient Notes

overhead shot of all ingredients needed to make roasted broccoli.
  • Broccoli – Fresh cut so that we just have the florets in manageable bite sized pieces.
  • Garlic – Fresh and we’re using a lot. We want to thinly slice up this ingredient so that it’ll crisp up nicely on top of our broccoli, so splash out on the fresh stuff!
  • Olive oil – We want a few glugs of some nice stuff to roast up our broccoli nicely.
  • Lemon juice – Freshly squeezed from approximately 1 lemon.
  • Pecans – This is my flavor secret weapon so be sure to roast these up fresh before hand and chop them up.
  • Cheese – Parmesan cheese grated up fresh, some good stuff.

How To Make Roasted Broccoli

detailed process shots showing how to make roasted broccoli.
  1. Preheat Oven: Preheat the oven to 425°F.
  2. Prep Broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets.
  3. Season: Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
  4. Roast: Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once part way through cooking.
  5. Finish & Serve: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
overhead shot of roasted broccoli on a baking sheet.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

How To Toast Pecans

Preheat the oven to 350°F. Place the pecans on a baking sheet and spread them out into a single layer. Pop them in the oven and toast until browned and fragrant, stirring occasionally, about 2 to 5 minutes.

Can I Add Bacon To This Roasted Broccoli?

Yes, the answer is always yes. I probably will never say no to this question. I strongly considered adding bacon to this recipe, but then I decided to keep this dish healthy-er so I opted not to. But if you want to add some bacon you can always crisp it up over top the broccoli.

How To Serve

This side dish is perfect alongside many savory mains, pair them up or just eat a big bowl on their own, I won’t judge.

roasted broccoli on a baking sheet with a spatula.

Tips

  1. Try out different blends of spices, herbs and nuts for a variety of flavor combinations!
  2. Make sure to flip your broccoli (you only have to do this once) to ensure even roasting.
  3. If you’re allergic to nuts, you can leave them out! I would replace them with bacon if I were you. Just saying.
  4. This recipe can be made vegetarian/vegan.

Storing Leftovers

This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.

Parmesan Roasted Broccoli on a white serving platter

More Great Recipes To Try

  • Balsamic Parmesan Roasted Asparagus and Tomatoes
  • Roasted Brussels Sprouts
  • Instant Pot Beef and Broccoli
  • Easy Beef and Broccoli Stir Fry
  • One Pot Cheesy Chicken Broccoli Rice Casserole
  • Cheesy Chicken Broccoli Pasta
  • Sweet And Sour Air Fryer Brussels Sprouts

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

closeup of roasted broccoli on a baking sheet.
Print
4.48 from 59 votes

The Ultimate Parmesan Roasted Broccoli

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Rate Recipe
The Ultimate Parmesan Roasted Broccoli is truly the best roasted broccoli you will ever have. It's nutty, cheesy, and so yummy, it's the perfect side!
6

Ingredients

  • 2 heads broccoli
  • 5 cloves garlic (peeled and thinly sliced)
  • 3 tablespoon olive oil
  • 1½ teaspoon salt
  • ½ teaspoon black pepper (freshly ground)
  • 2 tablespoon lemon juice (freshly squeezed)
  • ¼ cup pecans (toasted and chopped)
  • ⅓ cup Parmesan cheese (freshly grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the oven: Preheat the oven to 425°F.
  • Prep the broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
  • Bake: Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking.
  • Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.

Notes

  1. This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
  2. Try out different blends of spices, herbs and nuts for a variety of flavor combinations!
  3. Make sure to flip your broccoli (you only have to do this once) to ensure even roasting.

Nutrition Information

Serving: 1servingCalories: 186kcal (9%)Carbohydrates: 15g (5%)Protein: 8g (16%)Fat: 12g (18%)Saturated Fat: 2g (13%)Cholesterol: 4mg (1%)Sodium: 738mg (32%)Potassium: 667mg (19%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 1306IU (26%)Vitamin C: 183mg (222%)Calcium: 168mg (17%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup of roasted broccoli on a baking sheet.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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38 Comments
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marijone adaire
marijone adaire
Posted: 9 months ago

5 stars
Excellent- I used frozen broccoli. Baked about 15 longer. Very good! Thank you for posting the recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  marijone adaire
Posted: 9 months ago

My pleasure, so glad you liked it!

0
Reply
DKarlson
DKarlson
Posted: 1 year ago

5 stars
Great recipe! Roasted broccoli for 15 minutes, then added slivered almonds and grated romano for the last 5. Yum!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  DKarlson
Posted: 1 year ago

So glad you enjoyed it!

0
Reply
Preeti
Preeti
Posted: 2 years ago

Do you think pine nuts would work instead of pecans? My daughter is allergic to pecans, she loves Broccoli though so I’m looking forward to trying it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Preeti
Posted: 2 years ago

Sure, pine nuts would be great. 🙂

0
Reply
Pd
Pd
Posted: 3 years ago

5 stars
This is a go to recipe!!!! My family LOVES it😋

0
Reply
Kayla
Kayla
Posted: 4 years ago

Do you think jarred garlic would work the same? I always have a hard time thinly slicing garlic. I’m hoping to make this for Thanksgiving.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Kayla
Posted: 4 years ago

For sure, that’ll work just fine.

0
Reply
Cass
Cass
Posted: 6 years ago

4 stars
This was delicious!! Didnt end up adding nuts but the smoke and garlic flavors were enough to satisfy, especially with the lemon!! a great Pinterest find!

1
Reply
michelle lupien
michelle lupien
Posted: 6 years ago

i was given this recipe to serve as a side at a wedding reception. may respond after results on April 2, 2016.

0
Reply
Jane Boyer
Jane Boyer
Posted: 7 years ago

Can this be made ahead of time?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane Boyer
Posted: 7 years ago

You could, but I would still heat them up before serving.

0
Reply
Dena
Dena
Reply to  Joanna Cismaru
Posted: 2 years ago

What would be the best way to reheat this? Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dena
Posted: 2 years ago

I would reheat it in the oven at around 450 for 4 to 5 min until crisp again.

1
Reply
Kim
Kim
Posted: 7 years ago

Do you know how many calories per serving this dish is?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Posted: 7 years ago

Every oven is different, so the cooking/baking time is always a guide.

0
Reply
Ellie love
Ellie love
Reply to  Joanna Cismaru
Posted: 7 years ago

Your cook time is 20 to 25 minutes, not 10 minutes

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ellie love
Posted: 7 years ago

Yeah, where does it say 10 minutes?

0
Reply
jackie
jackie
Posted: 8 years ago

Do you think bacon would put it over the top? I love broccoli and bacon combination. I want to fix it for Christmas dinner. Also, have to use dairy free cheese due to allergies.

Thanks

Jackie

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  jackie
Posted: 8 years ago

Well bacon always makes everything better 🙂

1
Reply
Lilly
Lilly
Posted: 8 years ago

Excellent idea! Will try it tomorrow. Do you think it could be kept in the fridge for a few days? Thinking of having it ready after work for quick dinners.
Thank you 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lilly
Posted: 8 years ago

I think it’ll be fine for 3 or 4 days. 🙂

0
Reply
Allaysia Wilson
Allaysia Wilson
Reply to  Joanna Cismaru
Posted: 7 years ago

I usually roast mine like this on top of the stove in olive oil with garlic, onions, black pepper, and parsley. I’m going to have to try with parmasean this time tho. This looks delicious

0
Reply
Jacquie
Jacquie
Posted: 8 years ago

This was great. I could have eaten it all myself!

0
Reply
Cheryl Hipwell
Cheryl Hipwell
Posted: 8 years ago

This recipe sounds wonderful to me! We love broccoli, but can you please tell me how you make toasted pecans?

Thank You
Cheryl

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheryl Hipwell
Posted: 8 years ago

Hi Cheryl,
For this recipe I bought already toasted pecans, but to toast pecans is pretty simple. Just put some pecans on a baking sheet lined with parchment paper and pop them in the oven at 350 F degrees for a few minutes, maybe 5 or so.

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

I was pretty skeptical when I read the title of the post. But after I read the recipe, ya know your assessment could very likely be right. It certainly has all the right stuff—-now where have I heard that term before. Lol

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol at Wild Goose Tea
Posted: 8 years ago

LOL, you’ll love this broccoli if you try it. 🙂

0
Reply
Carly
Carly
Reply to  Joanna Cismaru
Posted: 3 years ago

What would be the best method of reheating this?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Carly
Posted: 3 years ago

You can microwave them, or pop them in the oven at 375F for about 5 minutes if you want to keep that crispiness.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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