Roasted Broccoli with Parmesan

Roasted Broccoli Recipe

Even if you think you don’t like broccoli, bear with me. Roasting this cruciferous vegetable completely transforms it. Although I like broccoli in all forms – raw, steamed, stir fried, you name it – there’s nothing like roasted broccoli. As it crisps and lightly browns it takes on an incredibly satisfying texture and nutty flavor that even broccoli haters have loved. I swear. This is barely a recipe, but it’s so good and I make it so often I finally had to share. It’s an incredibly versatile side that compliments just about every meal from roast chicken to steak, and from black bean burgers to pasta. Plus, it’s gluten free, kosher dairy, and vegetarian. Leave off the parmesan to make it vegan and parve! Trust me, it’s still delicious. What’s your favorite way to enjoy broccoli?

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5.0 from 9 reviews
Roasted Broccoli with Parmesan
 
Prep Time
Cook Time
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Roasting broccoli could not be easier and it makes an incredible side to go with any meal. Even broccoli haters change their tune when they encounter this nutrition-rich vegetable prepared this way.
Author:
Recipe Type: Side
Yield: 6 servings
Ingredients
  • 2 pounds broccoli, cut into florets
  • 3 tablespoons olive oil
  • Salt
  • ¼ cup grated parmesan
Directions
  1. Preheat the oven to 400F.
  2. Toss the broccoli with olive oil and season with salt.
  3. Spread in an even layer on a large baking sheet and transfer to the oven.
  4. Roast for 20 minutes, or until slightly crispy and browned.
  5. Remove from the oven and allow to cool just slightly.
  6. Transfer to a serving bowl and toss with the parmesan. Serve immediately.
Notes
Gluten free, Kosher dairy, Vegetarian

Β Linked up at Tastetastic Thursday over at A Little Nosh

74 thoughts on “Roasted Broccoli with Parmesan

  1. Maureen

    Is this a confessional? I’ve never roasted broccoli. ever.

    What shall my penance be?

    How about I be required to roast broccoli for the next 3 night. Geez, this looks good, Katherine.

  2. kitchenriffs

    I love roast broccoli! Of course I like any vegetable roasted – never yet met one that didn’t taste great. I usually serve mine plain (or with balsamic vinegar), but Parmesan is a great idea. Good photos of a very difficult subject. Thanks for this.

    • Katherine

      I can assure you it doesn’t evaporate! πŸ˜‰ I like roasting it until it gets a little crispy, but you can take it out even before then. It really brings out a beautiful nutty flavor in the broccoli. Thanks Gerry!

  3. Jill

    One of my favorite vegetables and one of my favorite ways to enjoy it! I also like putting ground flax seeds on it. And to make it vegan and still cheesy-awesome, you can substitute nutritional yeast for parmesan (my new favorite thing!).

  4. Mary

    I love broccoli and nothing beats the way it tastes roasted. I almost made myself sick on it years ago, the first time I tried roasted broccoli. This is exactly how I make mine as well!

  5. easyfoodsmith

    Oh I absolutely LOVE broccoli. People think I have lost it when I vocally confess my love for broccoli! But I have never tried roasted version. I am sure the roasted version will cement my love for broccoli further πŸ˜‰ Perhaps I would add some crushed black pepper and a dash of lemon instead of parmesan.

    • Katherine

      Haha I know how you feel! My husband and I are also huge broccoli fans!! Seriously, if you love broccoli try roasting it – it’s just a whole new level of delicious! And pepper and lemon would be incredible as well πŸ™‚

  6. Tina@flourtrader

    Broccoli is something I usually steam, however looks like I need to move on over to the roasted side! When I think of roasting I think about the heavier veggies, so this did not cross my mind. Tasty idea and yours looks delicious. Have a great day!

  7. Hannah

    I love all forms of broccoli, but roasting is by far the best! Love your addition of Parmesan cheese. Your photo is so appealing – wish I had a plate of this right now. πŸ™‚

  8. Nami | Just One Cookbook

    This is a great post, Katherine. I actually never roasted broccoli in oven before… Is it common in Western cuisine? I usually boil it or stir fly it and that’s about it. This is totally new method to me and I’ll definitely try it. I always have broccoli and Parmesan. This will be on our table very soon!

  9. Island Vittles

    I will admit to being a broccoli hater. Well, not a hater exactly — I love the stuff grown in my garden, just not what I find in the store. I’ll have to hold on to your recipe until summer! Theresa

    • Katherine

      I can understand being partial to the broccoli you’ve grown yourself πŸ™‚ It’s broccoli season here so I’m enjoying it while I can! And I swear I’ve converted broccoli haters with this dish who say it’s the only way they’ve ever liked broccoli πŸ˜‰

  10. Jonathan

    I have a secret newfound love for broccoli, and I was looking for ideas for Shabbat dinner two days ago. Made this as a side and it was delish! So simple and so great. Only problem was I didn’t have enough broccoli, so the yield was ridiculously small… But we all enjoyed it nonetheless.
    (I did however blanch the broccoli briefly before putting in the oven, to bring out the beautiful green color.)

    • Katherine

      I am so happy that you have a newfound love of broccoli, and that you enjoyed it nonetheless! Yes, the broccoli does shrink a bit in the oven so you do need to start off with a decent amount. Great idea to blanch it first. Thanks for letting me know how it turned out! πŸ˜€

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