Oven Roasted Broccoli with Garlic and Parmesan may seem like the perfect side dish, but it’s also the perfect meal. Piled high, you can can easily learn how to roast your broccoli and gobble up an entire bowl of broccoli in minutes.
Personally broccoli is one of my very favorite vegetable side dishes and I could eat it daily!
Oven Roasted Broccoli
This broccoli recipe is so good on its own, but my entire family loves cheese, so if that is you, you can make some 5 minute cheese sauce to pour on top as well.
Recipe originally published in March 2018 and updated in August 2019
At our house, we tend to eat broccoli at least once, sometimes twice a week. It’s an unassuming veggie the kids seem to enjoy and I can get on the table right alongside the main dish of the night. Not only is this lean mean green vegetable fast and easy, but there are so many different recipes to prepare broccoli and keep things interesting
So what is my favorite broccoli side dish right now?
Roasted broccoli.I mean have you had it??
Roasting broccoli is such a simple side dish recipe and requires nothing more than a few ingredients to make the magic happen as a flawless side dish recipe.
How to Roast Broccoli
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- raw broccoli
- olive oil
- minced garlic
- Salt and Pepper
- shredded Parmesan cheese
How to cut and prepare broccoli for roasting
If you’ve ever plunked your broccoli tree down on the cutting board and asked yourself how you’re going to make bite-sized pieces out of it, you’re not alone.
Here’s my take on how to get your broccoli ready for roasting in a flash – no mangling required!
- First, don’t throw away your broccoli stems! Chopped into bite sized pieces they are fantastic, full of vitamins and minerals, and because of the texture, kids often like them better. Plus, unless you bought only the crown, you paid for them!
- Even if you don’t want to roast the stems, pop them in the fridge to add to casseroles or salads another day.
- To cut florets, lay the broccoli on its side. Find the top of the stem and make a clean chop across. Then work your way around the broccoli cutting the florets off as you go. If you end up with a piece with a stem longer than you’d like, go back and trim the stem to your liking. You can continue to divide the florets into as small of pieces as you like.
- Cover with homemade cheese sauce
Oven Roasted Broccoli
Preheat oven to 425 and spray a baking sheet with nonstick cooking spray. Set baking sheet aside.
In a large bowl, drizzle fresh chopped raw broccoli with olive oil.
Add minced garlic and mix well to evenly coat broccoli. Take your time with this, mixing well and making sure garlic and oil gets on broccoli pieces.
Spread broccoli onto prepared baking sheet in a single layer.
Season broccoli with salt and pepper.
Bake for 10-12 minutes.
Prior to serving and while still on baking sheet, sprinkle broccoli with shredded Parmesan cheese.
Serve immediately while hot.
Cheese should melt into the broccoli pretty quickly.
Roasted Broccoli with New Flavors
Overall, I’m generally a veggie purist – a bit of oil, salt and I’m good to go for my broccoli side dishes.
With a bit of experimentation, however, I’ve found that my kids are much more likely to eat a particular vegetable dish when I jazz up the flavorings a bit more than that.
- Garlic and Parmesan, like featured here, go well with just about any main dish you want to pair it with, but the options don’t stop there.
- Balsamic vinegar is one of my favorite roasting flavorings – it caramelizes in the oven to create this thick, almost smoky sauce that coats the veggies.
- If you want something with a bit more tang, lemon juice or Italian dressing are other options that pair well with a whole lot of main dishes. Just be sure not to add too much liquid so your broccoli can still crisp up in the oven.
- To keep things simple, I also like thyme or herbs de province on all kinds of veggies, but especially broccoli.
- 2 heads raw broccoli, chopped
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- Salt and Pepper
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 425 and spray a baking sheet with nonstick cooking spray. Set baking sheet aside.
- In a large bowl, drizzle fresh chopped raw broccoli with olive oil.
- Add minced garlic and mix well to evenly coat broccoli. Take your time with this, mixing well and making sure garlic and oil gets on broccoli pieces.
- Spread broccoli onto prepared baking sheet in a single layer.
- Season broccoli with salt and pepper.
- Bake for 10-12 minutes.
- Prior to serving and while still on baking sheet, sprinkle broccoli with shredded Parmesan cheese.
- Serve immediately while hot. Cheese should melt into the broccoli pretty quickly.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 217Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 260mgCarbohydrates: 21gFiber: 8gSugar: 5gProtein: 11g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.