Roasted Broccoli with Garlic (Printable Version)

Crisp-tender broccoli tossed with garlic and Parmesan, roasted for a flavorful side to elevate meals.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh broccoli, cut into florets

→ Seasonings & Oils

02 - 3 tbsp olive oil
03 - 3 garlic cloves, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Cheese

06 - 1/3 cup freshly grated Parmesan cheese

→ Garnish (optional)

07 - Zest of 1 lemon
08 - 1 tbsp chopped fresh parsley

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to ensure easy cleanup.
02 - In a large bowl, toss broccoli florets with olive oil, minced garlic, sea salt, and freshly ground black pepper until evenly coated.
03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet, avoiding overcrowding for even roasting.
04 - Roast in the preheated oven for 18 to 20 minutes, turning once halfway through, until the florets are crisp on the edges and tender inside.
05 - Remove from oven and immediately sprinkle with grated Parmesan cheese. Toss gently to coat the broccoli evenly.
06 - Transfer to a serving platter and garnish with lemon zest and chopped parsley if desired. Serve warm.

# Tips from hearthlykitchen:

01 -
  • The edges get crispy and golden while the stems stay tender, giving you two textures in every bite.
  • It takes less than half an hour from start to finish, and most of that time is hands-off roasting.
  • The Parmesan melts into the hot florets and clings to every crevice, turning a simple vegetable into something you actually crave.
02 -
  • Don't skip the halfway turn—the bottoms will char while the tops stay pale if you leave them untouched.
  • Add the Parmesan after roasting, not before, or it will burn and turn bitter in the high heat.
  • If your broccoli seems wet after cutting, pat it dry with a towel so the oil can coat it properly and encourage browning.
03 -
  • Use the highest oven rack position to get the florets as close to the heat source as possible without burning them.
  • Save the Parmesan rind and toss it into soups or sauces—it adds deep umami flavor and nothing goes to waste.
  • If you're doubling the recipe, use two pans instead of crowding one, or the broccoli will steam and turn limp.

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