Life Style

Parmesan Roasted Broccoli {Quick Side Dish}

Roasted Broccoli is a quick, easy and delicious side ready in just minutes!

Oven roasting this delicious veggie requires just a handful of ingredients that you likely have on hand. Perfectly tender-crisp and caramelized on the outside, this side has a new dimension of flavor.

Roasted Broccoli with grated parmesan cheese in a bowl with a fork

Why We Love This Recipe

Simple prep. Simple ingredients. BIG flavor.

  • If you’ve got broccoli on hand, you likely already have the rest of the ingredients. No special trip to the store needed.
  • A quick recipe that is simple but the flavor makes it seem elegant… great for company!
  • Kids and adults all love this.
  • Prep ahead of time and pop it in the oven just before dinner!
  • Leftovers are great added to salads or soup recipes!

How to Roast Broccoli

  1. Preheat the oven to a high temp (425°F).
  2. Wash and dry broccoli and cut the broccoli.
  3. Toss with olive oil and sprinkle on salt and pepper (or whatever seasoning you prefer, seasoned salt is delicious too.)
  4. Bake for 10 minutes and then flip pieces over and bake another 5-10 minutes or until broccoli is golden brown and crispy!

TIP: If your broccoli has a large stem, don’t throw it out! Peel or cut the woody outer edges until you reach the inside which is a lighter green color. Slice it and roast it along with the florets, it’s delicious!

How long does broccoli take to roast? As long as the pieces are uniform, it shouldn’t take more than 15 minutes if the oven is already preheated and ready to go.

If you’re cooking another dish in the oven, roasted broccoli temperature is pretty versatile. Keep in mind that a higher temp gives more brown bits = more flavor.

Roasted Broccoli with parmesan on a tray

Tips for Perfection

  • Keep It Dry: If your broccoli is wet (from washing) it will steam instead of roasting. Make sure it’s very dry before you roast (I even wash the day before or when I bring groceries home if I know I’ll be roasting it).
  • High Heat: Having the oven at a high temperature helps caramelize (make it browned) for the best flavor! If your broccoli isn’t browned, broil it for a minute before serving.
  • Season Well: Add olive oil and seasonings before cooking. I like the simplicity of salt & pepper but add in your favorite spice mixes to make it your own! (Or add some garlic to make Crispy Garlic Roasted Broccoli).
  • Cheese Please: Few things go with broccoli better than cheese! We add a sprinkle of parmesan (but any finely shredded cheese will work) and broil it for about 1 minute before serving.

Using Frozen Broccoli

Technically you can roast BUT… it does not crisp quite the same way (fresh really works best in this recipe)!

Tips for Frozen Broccoli:  Be sure that the broccoli is fully thawed and pat dry with a paper towel so it doesn’t get mushy in the oven.

Frozen broccoli is already soft so turn your oven up high, you’re really looking just to caramelize it and not to cook it. In the case of frozen, I would suggest just broiling it instead of roasting.

Roasted Broccoli with parmesan in a bowl

While I love steamed broccoli for adding to recipes like Chicken Lasagna, roasted broccoli is a great side!

More Roasted Veggies

Enjoyed this Roasted Broccoli? Be sure to leave a rating and comment below!

Oven Roasted Broccoli

This roasted broccoli recipe is so easy to prepare and adds great flavor to an everyday veggie!


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  • Preheat oven to 425°F. 

  • Chop broccoli into bite sized florets. 

  • Place broccoli florets on a baking sheet. Drizzle with olive oil, salt, and pepper, and massage the oil into the broccoli so it coats the florets completely.

  • Bake for 10-15 minutes or until broccoli is tender crisp. (Larger florets will need closer to 15 minutes, smaller will need about 10 minutes).

  • Sprinkle with parmesan cheese and broil for 1 minute if desired.

  • Cut broccoli into equal pieces so they cook at the same rate. If the florets have a “flat side” place the flat side down, it caramelizes nicely that way.
  • Don’t toss the stems, peel them with a veggie peeler and slice 1/2″ thick, add to the florets, and roast.
  • If the broccoli is wet (from washing) it will steam instead of roasting. Make sure it’s very dry before roasting (I even wash it the day before or when I bring groceries home if I know I’ll be roasting it).
  • If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
  • Frozen broccoli can be used but won’t caramelize as well. Increase the heat to 450°F. Spray with cooking spray and cook from frozen.
  • For easy clean-up, line the sheet pan with parchment paper.

Calories: 144, Carbohydrates: 10g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Sodium: 50mg, Potassium: 480mg, Fiber: 3g, Sugar: 2g, Vitamin A: 945IU, Vitamin C: 135.5mg, Calcium: 71mg, Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish

Cuisine American

Roasted broccoli on a baking sheet, sprinkled with parmesan cheese.
Roasted broccoli in a serving bowl topped with parmesan cheese.
Roasted broccoli on a baking sheet, sprinkled with parmesan cheese.




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