Garlic Parmesan Roasted broccoli is the perfect way to serve this vegetable— it stays firm, but not tough, and adds delicious depth of flavor while remaining healthy. You will be eating this one right off the pan!
Broccoli is one of my favorite veggies to add to stir frys because of its tendency to soak up all the delicious and savory sauce, but there’s more to broccoli than just stir fry. It can truly stand on its own!
I love alternative veggie cooking methods other than the classic steaming. Boiling is a no go in my book because it always results in mush and so much of the important nutrients are boiled right out!
Enter sautéing and roasting. Both are great ways to add more flavor to your veggies, so they become a part of the meal that people actually want to eat. Add a little garlic and salt, and voila! A tasty dish.
Something I make often is garlic sautéed green beans. But recently I have discovered the wonder that is roasted broccoli.
Here’s what you need:
Broccoli (I used broccoli florets and broke them down to be a bit smaller. I like the pieces to be more crispy and this is the way to do it!)
- Olive oil
- Garlic
- Salt and Pepper
- Parmesan cheese
That’s it! So simple.
Can I use frozen broccoli?:
Sure! Because there may be a little more water content, try using a spatula to flip the broccoli halfway through the cooking process.
How to repurpose roasted broccoli
Have extras? Use them up in this tasty Carrot and Broccoli Soup!
Garlic Parmesan Roasted Broccoli
Ingredients
- 2 9 oz. bags Broccoli Florets
- 5 garlic cloves minced
- 1 tsp. salt
- 1 tsp. pepper
- ¼ cup olive oil
- ¼ cup freshly grated parmesan
Instructions
- Preheat oven to 425 degrees
- Mince garlic and make sure broccoli florets are cut into bite-sized pieces.
- Place both on a baking sheet and toss with olive oil, salt, and pepper.
- Place in oven and cook for approximately 25 minutes, until cooked through and a few have browned edges.
- Sprinkle cheese on top and allow to melt.
Nutrition
Melissa Szymczak says
Thank you for this recipe and sharing ready to go broccoli! I’ve found its better to choose already cut up to save the waste of the entire stalk.
Sarah says
Exactly!