Easy Roasted Broccoli Recipe with Parmesan Cheese
Delicious, tender roasted broccoli slathered with olive oil and lemon juice and drizzled with Parmesan cheese. We love this recipe, especially because it’s so easy!
We love roasted vegetables like today’s Parmesan Roasted Broccoli. Other favorites include: Roasted Brussels Sprouts, Roasted Cauliflower, and Herb Roasted Potatoes.
Easy Oven Roasted Broccoli
As I was growing up, I developed a huge love for green vegetables. They were definitely not my favorite as a kid, but now I love all salads, broccoli, peas, cucumbers, zucchini – you name it! Since broccoli is a favorite, I wanted to share a recipe for parmesan roasted broccoli. It has lemon, garlic and cheese flavors, making it a new favorite for making greens.
My hubby and I have been trying to eat healthier and make sure we eat at least one vegetable at every meal. Broccoli is rich in folic acid, vitamins and minerals. Unfortunately, vegetables do lose some nutrients when cooked, but they’re still a good vegetable to get you some recommended vegetable intake.
This recipe is easy and we plan to make this roasted broccoli more often because it’s really easy and delicious. You could easily modify it with different spices etc, but we love it.
How to Roast Broccoli
Olive and Vegetable Oils: One difference between olive and vegetable oils is their smoke point. The most important thing to consider is the temperature at which the broccoli is roasted. Olive oil has a smoke point of 425 so if you are going to roast higher I would use vegetable oil instead.
We usually use olive oil and bake at 425 degrees. 😉
To make this broccoli, line a baking sheet with foil or grease a baking sheet.
Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain the oil and discard the garlic flakes. Stir in lemon juice, salt and pepper. Toss the broccoli with the oil mixture and spread on a baking sheet. Sprinkle with cheese and enjoy warm.
- Baking directly on the pan will result in a crispier texture than baking on the pan.
- Make sure they are the same size so they cook at the same speed.
- Don’t overcrowd the pan.
change, store + reheat
Want to change the recipe? You can toss the broccoli, or sprinkle the broccoli with breadcrumbs. You just have to make sure the crumbs don’t get too wet and defeat the whole purpose. Some other changes you can make include:
- Use a different cheese like feta or mozzarella.
- Serve warm with chili powder, chili flakes, or hot sauce
- Add some sliced almonds and toast
Storage: Store them in an airtight container in the refrigerator for 2-3 days. Frozen roasted vegetables work well. You can keep these in the refrigerator for up to 3 months.
Reheat: They will soften, so reheat in the oven (5-8 minutes at 450°F). If you want to make them crispier, place them under the broiler for a while. Watch carefully so they don’t burn.
Honestly, I think any veggies served like this would be delicious. Next time we make this or even a vegetable mix, I might have to try zucchini and asparagus. really tasty!
For more roasted vegetables, try:
Course Side Dishes
Prep time 5 minutes
Cook Time 20 minutes
Total time 25 minutes
Serving Size 4
Calories 508 kcal
by Lil’ Luna
- 1/2 cup olive oil
- 4 teaspoons minced garlic
- 2 tablespoons lemon juice
- 1 1/2 teaspoons garlic salt
- 3/4 teaspoon pepper
- 3 broccoli heads cut into medium florets
- 1 cup freshly grated Parmesan cheese
Preheat oven to 425.
Line a baking sheet with foil or grease a baking sheet.
Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain the oil and discard the garlic flakes.
Stir in lemon juice, salt and pepper.
Toss the broccoli with the oil mixture and spread on a baking sheet. Sprinkle with cheese.
Bake for 20 – 22 minutes, tossing the broccoli once during baking. Enjoy the warmth!