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!
Parmesan Roasted Broccoli
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.
My poor husband hates vegetables, probably like a lot of people out there. But even this pickiest of all picky eaters loves his broccoli. He said it doesn’t even taste like vegetables, especially when prepared like this.
For The Veggie Haters Out There
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 me. 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.
Ingredients In Parmesan 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.
- Seasoning –Salt and fresh ground pepper.
- 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.
Can I Add Bacon?
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 Make Parmesan Roasted Broccoli
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Preheat the oven to 425 degrees F.
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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.
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Roast 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.
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Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
How To Toast Pecans
Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper. Place the pecans the prepared baking sheet and spread them out onto a single layer. Pop them in the oven and toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
What Can I Serve Parmesan Roasted Broccoli With?
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.
- Roast Chicken
- One Pan Roasted Honey Orange Chicken And Potatoes
- Maple Mustard Glazed Salmon
- Beer Can Chicken
- Braised Lamb Shanks
- Brined Roast Turkey Breast
Storing Leftover Parmesan Roasted Broccoli
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.
More Must Try Side Dishes:
- Italian Roasted Mushrooms And Veggies
- Perfect Thyme Skillet Potatoes
- Balsamic Parmesan Roasted Asparagus and Tomatoes
- Roasted Green Beans And Mushrooms
- Roasted Potatoes With Garlic Aioli
- Potatoes Au Gratin
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The Ultimate Parmesan Roasted Broccoli
Ingredients
- 2 heads broccoli
- 5 cloves garlic peeled and thinly sliced
- 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 toasted 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. 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Pd says
This is a go to recipe!!!! My family LOVES it😋
Kayla says
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.
Nicole Beaulieu says
For sure, that’ll work just fine.
Cass says
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!
michelle lupien says
i was given this recipe to serve as a side at a wedding reception. may respond after results on April 2, 2016.
Jane Boyer says
Can this be made ahead of time?
jo says
You could, but I would still heat them up before serving.
Kim says
Do you know how many calories per serving this dish is?
jo says
Every oven is different, so the cooking/baking time is always a guide.
Ellie love says
Your cook time is 20 to 25 minutes, not 10 minutes
jo says
Yeah, where does it say 10 minutes?
jackie says
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
jo says
Well bacon always makes everything better 🙂
Lilly says
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 🙂
jo says
I think it’ll be fine for 3 or 4 days. 🙂
Allaysia Wilson says
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
Jacquie says
This was great. I could have eaten it all myself!
Cheryl Hipwell says
This recipe sounds wonderful to me! We love broccoli, but can you please tell me how you make toasted pecans?
Thank You
Cheryl
jo says
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.
Carol at Wild Goose Tea says
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
jo says
LOL, you’ll love this broccoli if you try it. 🙂
Carly says
What would be the best method of reheating this?
Jo Cooks Team says
You can microwave them, or pop them in the oven at 375F for about 5 minutes if you want to keep that crispiness.
Lindsey @ American Heritage Cooking says
Jo – 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
LOL I agree with you, this would be just as good drenched in cheese sauce…I suppose this is a bit healthier. LOL
Giselle says
This looks delicious. Perfect after all the Memorial Day barbecues!
bev says
can you use frozen broccoli? maybe defrost them first? Do you think it will work?
jo says
I’m not sure if they will be as good as fresh broccoli, haven’t tried it with frozen, it might work though.