Last updated on March 31st, 2017 at 11:17 am
The Ultimate Parmesan Roasted Broccoli is truly the best roasted broccoli you will ever have. It’s nutty, it’s cheesy, it’s so yummy, yet it’s a vegetable!
It was a tough decision today on what to post because both recipes I have to share with your are so yummy that it makes it super hard to choose. For some reason, not really sure how or why, I decided to go with the healthier version of the two, and share the cake recipe with you next time. Don’t be disappointed because this roasted broccoli truly is the ultimate and the best Parmesan roasted broccoli you will ever have in your life. I know that’s saying a lot but you just have to trust me here when I say this broccoli is full of goodness.
My poor husband hates vegetables, probably like a lot of people out there. There was a time when he was vegetarian for a year and got through it by eating as few vegetables as possible. Go figure. He probably lived on bagels and cream cheese. Luckily he has me as a wife so I cooked for him vegetarian meals, because otherwise he might have been in trouble. But I probably told you this already and I am digressing here. My point is that even this picky man loved this broccoli. He said it doesn’t even taste like vegetables.
So let’s talk about this broccoli. I know I joke about my husband and how he hates vegetables but to be honest with you I’m no broccoli fan either. I just try and eat it because I know it’s good for you. This is why I try to find recipes that enhance the flavor and makes it more enjoyable to eat. And that’s just what happens here, my friends.
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. You know the only thing missing is some bacon! But we’re trying to keep it somewhat healthy here, so skip the bacon, but you know what? You don’t need bacon. Wow, never thought I’d say that, but it’s true, there is so much flavor here, the broccoli is so nutty, and lemony and cheesy and it’s just yummy. Just yummy!
Roasted pecans, freshly grated Parmesan cheese, lemon juice when mixed together over roasted broccoli is truly a marriage made in heaven.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
The Ultimate Parmesan Roasted Broccoli
Ingredients
- 2 big heads of broccoli or 3 smaller ones
- 5 garlic cloves peeled and thinly sliced
- 2 to 3 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp lemon juice freshly squeezed
- 1/4 cup pecans roasted and chopped
- 1/3 cup Parmesan cheese freshly grated
Instructions
- Preheat the oven to 425 degrees F.
- 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. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
Notes
Nutrition
Looking for more great sides?
Balsamic Parmesan Roasted Asparagus and Tomatoes
Sauteed Garlic and Parmesan Mushrooms
Roasted Green Beans and Mushrooms
Italian Roasted Mushrooms and Veggies
Garlic and Herb Roasted Carrots
Pd says
January 16, 2019 at 8:05 pmThis is a go to recipe!!!! My family LOVES it😋
Kayla says
November 19, 2018 at 1:17 pmDo 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.
Nicole Beaulieu says
November 19, 2018 at 1:18 pmFor sure, that’ll work just fine.
Cass says
July 16, 2016 at 5:44 pmThis 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!
michelle lupien says
March 20, 2016 at 6:57 pmi was given this recipe to serve as a side at a wedding reception. may respond after results on April 2, 2016.
Jane Boyer says
December 20, 2015 at 10:02 amCan this be made ahead of time?
jo says
December 20, 2015 at 3:53 pmYou could, but I would still heat them up before serving.
Kim says
May 3, 2015 at 10:38 amDo you know how many calories per serving this dish is?
Brittany says
March 29, 2015 at 4:19 pmMaybe it was just my oven but not even halfway through the cooking time most of the broccoli was burnt
jo says
March 29, 2015 at 6:01 pmEvery oven is different, so the cooking/baking time is always a guide. Though I don’t see how the broccoli could have been burnt in 10 minutes?
Ellie love says
December 13, 2015 at 10:57 amYour cook time is 20 to 25 minutes, not 10 minutes
jo says
December 13, 2015 at 3:46 pmYeah, where does it say 10 minutes?
Amy says
January 19, 2019 at 10:46 amI think where Jo got the 10 minutes from is the fact you said it was burnt halfway through cooking time.. which if the cooking time is 20-25 minutes, 10-12 minutes would be about halfway.
jackie says
December 19, 2014 at 12:55 amDo 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
jo says
December 19, 2014 at 1:06 amWell bacon always makes everything better 🙂
Lilly says
September 29, 2014 at 9:15 pmExcellent 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 🙂
jo says
September 30, 2014 at 12:20 amI think it’ll be fine for 3 or 4 days. 🙂
Allaysia Wilson says
January 27, 2015 at 3:41 pmI 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
Jacquie says
July 20, 2014 at 1:32 amThis was great. I could have eaten it all myself!
Cheryl Hipwell says
June 10, 2014 at 12:40 pmThis recipe sounds wonderful to me! We love broccoli, but can you please tell me how you make toasted pecans?
Thank You
Cheryl
jo says
June 10, 2014 at 3:42 pmHi 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.
Carol at Wild Goose Tea says
May 28, 2014 at 8:40 pmI 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
jo says
May 29, 2014 at 1:06 amLOL, you’ll love this broccoli if you try it. 🙂
Lindsey @ American Heritage Cooking says
May 28, 2014 at 3:30 pmJo – I think I love you. And that is a fact! This roasted broccoli side dish looks like just to ticket to making broccoli delicious but still healthy (because obviously, cheesy sauce will also do the trick!). Hubs and I eat broccoli because it’s good for us and not because we love the taste. Pinned!
jo says
May 29, 2014 at 1:08 amLOL I agree with you, this would be just as good drenched in cheese sauce…I suppose this is a bit healthier. LOL
Giselle says
May 27, 2014 at 1:28 pmThis looks delicious. Perfect after all the Memorial Day barbecues!
bev says
July 18, 2014 at 10:51 pmcan you use frozen broccoli? maybe defrost them first? Do you think it will work?
jo says
July 19, 2014 at 1:13 amI’m not sure if they will be as good as fresh broccoli, haven’t tried it with frozen, it might work though.