Garlic Parmesan Broccoli Toss (Printable)

Broccoli roasted with garlic butter and Parmesan for a crispy, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 ½ lbs fresh broccoli florets

→ Dairy

02 - ¼ cup unsalted butter, melted
03 - ½ cup grated Parmesan cheese

→ Aromatics

04 - 4 garlic cloves, minced

→ Seasonings

05 - ½ teaspoon kosher salt
06 - ¼ teaspoon freshly ground black pepper
07 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Extra Parmesan cheese for serving (optional)

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix the melted butter with minced garlic until well combined.
03 - Add the broccoli florets to the bowl and toss thoroughly to coat evenly with the garlic butter.
04 - Sprinkle kosher salt, black pepper, and optional crushed red pepper flakes over the broccoli; toss again to distribute seasonings.
05 - Incorporate the grated Parmesan cheese and gently toss until each floret is evenly coated.
06 - Spread the coated broccoli in a single layer on the prepared baking sheet, ensuring the florets are not crowded.
07 - Roast for 18 to 22 minutes, stirring halfway through, until tender, lightly browned, and crisp on the edges.
08 - Transfer broccoli to a serving platter, garnish with chopped fresh parsley and additional Parmesan if desired, and serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, perfect for busy nights when you still want something that tastes like you tried.
  • The edges get crackly and golden while the stems stay tender—there's a textural magic that happens in the oven.
  • Naturally vegetarian and gluten-free, so it works for nearly every dietary preference at the table.
02 -
  • Don't crowd the baking sheet—I learned this the hard way when I tried to roast two pounds at once and ended up with steamed broccoli instead of crispy broccoli.
  • Stir halfway through roasting, because the pieces in the back will brown faster than the ones in front, and an even stir ensures nobody gets a burnt piece.
  • The Parmesan can scorch if your oven runs hot, so keep an eye on it during the last few minutes and pull it out when it's golden, not dark brown.
03 -
  • Use a microplane grater for your Parmesan so you get fine shreds that distribute evenly and brown beautifully.
  • If you're making this ahead, roast it the morning of and reheat in a 350°F oven for 5 minutes—it won't be quite as crispy, but it's honest and delicious.
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