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!
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
- 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
- Preheat Oven: Preheat the oven to 425°F.
- 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.
- 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.
- 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.
- Finish & Serve: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
FAQs & Expert Tips
FAQs
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.
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.
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.
Tips
- Try out different blends of spices, herbs and nuts for a variety of flavor combinations!
- Make sure to flip your broccoli (you only have to do this once) to ensure even roasting.
- If you’re allergic to nuts, you can leave them out! I would replace them with bacon if I were you. Just saying.
- 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.
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The Ultimate Parmesan Roasted Broccoli
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
- â…“ cup Parmesan cheese freshly grated
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.
Recipe Notes
- 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.
- Try out different blends of spices, herbs and nuts for a variety of flavor combinations!
- Make sure to flip your broccoli (you only have to do this once) to ensure even roasting.
Excellent- I used frozen broccoli. Baked about 15 longer. Very good! Thank you for posting the recipe.
My pleasure, so glad you liked it!
Great recipe! Roasted broccoli for 15 minutes, then added slivered almonds and grated romano for the last 5. Yum!
So glad you enjoyed it!