Elevate your dinner with this easy-to-make garlic roasted broccoli. With just a few simple ingredients and minimal time, you can enjoy tender and flavorful broccoli with a hint of garlic. Perfectly roasted and seasoned - it's sure to become a family favorite!
For as long as I can remember, broccoli has been one of my favorite vegetables.
I love how it can be used in so many different ways.
It works beautifully as the star of the show in Crockpot broccoli cheese soup and is the perfect addition to chicken broccoli penne. Broccoli slaw salad is always a winner, and even the kids love broccoli quinoa casserole.
One of my favorite ways to serve broccoli, though, is as a roasted side dish.
Roasting brings out the natural sweetness of vegetables and adds an amazing flavor that you just can't get with any other cooking method. Roasting broccoli in the oven is such an easy way to get more veggies in your diet.
Follow along, and I'll teach you how to make a delicious roasted broccoli recipe that you'll want to make again and again.
- Broccoli: Use about 1 pound of broccoli that you cut up into 2" florets. To save time, you can buy pre-cut bags of broccoli florets.
- Oil: I like to use either olive oil or avocado oil for this garlic broccoli recipe. You can use your favorite cooking oil.
- Garlic: To get a punchy garlic flavor in your garlic parmesan broccoli, I recommend using freshly minced garlic. Jarred or frozen garlic works as well
- Salt & Black Pepper: Adjust the seasonings to your personal taste.
- Cheese: This is optional but adds a nice flavor. I used parmesan, but cheddar, mozzarella or Monterey jack would work as well.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, start by preheating the oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil.
- For the best roasted broccoli with parmesan and garlic, it's important to preheat the oven before you begin. Make sure to spread the prepared broccoli evenly on a baking sheet.
- Allow to cool slightly before serving - this will help maintain the crunchy texture!
- Avoid buying broccoli with stems that bend easily or florets that are discolored.
- To revive slightly limp broccoli, trim the end of the stalk and put it in a glass with 1 inch of water. Refrigerate overnight.
- If you have it on hand, I like to finish with a squeeze of lemon juice and a sprinkle of red pepper flakes. Lemon garlic broccoli is always a hit!
Roasted broccoli with garlic and parmesan is a versatile dish and can be served with almost any main dish, from beef to pork.
Protein-rich entrées such as Instant Pot short ribs, steak and mushrooms, roasted tri-tip, air fryer tuna steak, and Ninja Foodi chicken breast are great options, as they complement the garlic flavor of the broccoli.
If you're looking for a vegetarian option, try pairing it with quinoa or lentils.
Additionally, you can serve the garlicky roasted broccoli with starchy sides like Blackstone smashed potatoes or slow cooker rice to round out your meal.
Can I make roasted broccoli with frozen broccoli?
Yes, frozen broccoli works great for this recipe.
Just make sure to thaw it completely before roasting.
Also, be aware that frozen broccoli will not get as crispy as fresh broccoli.
Can I make this recipe without parmesan cheese?
Yes, you can certainly omit the parmesan cheese if desired. The garlic flavor of the roasted broccoli will still shine through without it.
You can also use other types of cheese if you prefer. Or keep this broccoli dairy-free and vegan by topping it with pine nuts or a vegan cheese. (I love the Kite Hill brand.)
Can roasted broccoli be made ahead of time?
Yes, roasted broccoli makes a great meal prep dish! After roasting the broccoli, let it cool and store in an airtight container in the refrigerator for up to 5 days.
To reheat, just pop it in the oven or microwave until it's warm and crispy. You can also freeze roasted broccoli for up to 3 months. Let it thaw before reheating.
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- Sheet pan
- Parchment paper
If you have leftovers, let them cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
To reheat, just pop it in the oven or microwave until it's warm and crispy. You can also freeze roasted vegetables for up to 3 months. Let it thaw before reheating.
More Easy Side Dish Recipes to Try
- Blackstone smashed potatoes are an easy and delicious side you will turn to again and again.
- Cilantro lime slaw is the perfect simple dish for casual entertaining.
- Want to keep your carbs in check? No need to sacrifice flavor with this Spanish cauliflower rice.
- When you need a simple side that will wow a crowd, it doesn't get any better than these Crockpot mashed potatoes.
Garlic Roasted Broccoli
- 1 lb broccoli cut into 2 inch florets
- 1 tablespoon olive oil or avocado oil
- 4 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 2 ounces fresh Parmesan cheese grated or vegan Parmesan
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl toss broccoli, oil, garlic, salt and pepper.
- Arrange in a single layer on prepared pan and bake for 25 to 30 minutes.
- Sprinkle with parmesan and serve warm.
Believe me, my best recipe is broccoli recipe. You have mentioned 2 ingredients those are Broccoli and Garlic. Everybody knows that those two ingredients carry best nutritional components. Whatever I liked your recipe and I will try to make it soon. You have gifted us a lovely content. Thanks for that, Wendy.