Parmesan Roasted Broccoli

If you think you don’t like broccoli, this recipe might change your mind. Roasting gives it crispy edges and a deep, nutty flavor that’s nothing like the soggy steamed version.

Tossed with olive oil, thin slices of garlic, and finished with Parmesan and lemon, this broccoli is always the first thing to disappear at the dinner table. So good, so easy, and the way to make anyone love broccoli, even picky eaters!

From Roasted Garlic Broccoli to Roasted Asian Broccoli, this vegetable is anything but boring when you know how to cook it right!

How to Roast Broccoli in the Oven

Roasting broccoli is an easy and fast way to cook broccoli. It only takes about twenty minutes and produces some of the best broccoli you will ever eat. Here's how to roast broccoli so it comes out perfectly every time.

• Prep the broccoli: Cut the broccoli into smaller florets, especially if you love the crispy edges. Smaller pieces mean more crispy edges. I also like to cut my broccoli into flat florets so that more of the broccoli touches the pans and browns. Next, make sure your broccoli is completely dry. Moisture leads to steaming. Use a kitchen towel to get the florets nice and dry.
• Coat with oil: Next, add a light coating of oil to the broccoli florets. Olive oil, sunflower oil, avocado oil, and coconut oil all work. Then, season with salt, pepper, and any other spices you like.
• Roast: Cook the broccoli at a high temperature so it will crisp up. I like to cook mine at 425 but it will also work at 400 or 450 degrees if you are sharing the oven with another dish.
• Flip: A little over halfway through roasting the broccoli, you will want to flip it. This takes an extra minute but itmeans both sides can get nice and browned.

Why is my broccoli soggy instead of crispy?

Too much oil, overcrowding the pan, or not drying the broccoli well enough can cause sogginess. Give the florets space and roast at a high temperature.

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Making Parmesan Roasted Broccoli in the Air Fryer

If you don't want to take up space in your oven but still want crispy broccoli, use the air fryer instead! Here's how:

Toss the broccoli with olive oil, garlic, salt, and pepper, then air fry at 400°F for about 10 minutes, shaking the basket halfway through. Sprinkle with Parmesan during the last 2–3 minutes so it crisps up without burning, then finish with a squeeze of lemon before serving.

What's the best Parmesan cheese to use?

Not all Parmesan cheese is created equal, and there are so many different options, such as grated, shredded, powder, and more. Each one has a different purpose, and they can greatly vary in quality and flavor. Personally, I almost never buy the unrefrigerated grated Parmesan cheese powders that you can find near the pasta. I find they lack flavor and have a lot of additives to make them shelf-stable.

Instead, I look for refrigerated Parmesan cheese. For this recipe, since we want melted cheese, I like to buy the shredded Parmesan that comes in fine strands, similar to shredded cheese. And if you have time, shred the Parmesan cheese fresh from a larger block. That always tastes the best!

Ideas for Using Roasted Parmesan Broccoli

Although this makes an incredible side dish, there are so many other ways to use it. Consider making a double or triple batch so you can take advantage of the leftovers:

• Scrambles, frittatas, and quiche: Broccoli and eggs make a delicious combination. Add chopped roasted broccoli to your morning scramble, a quick Vegetable Frittata, or a weekend quiche. I love making these Turkey Quiche Muffins with Broccoli for an easy, protein-packed breakfast!
• Sandwiches and wraps: Roasted veggies make a normal sandwich something special. Layer some turkey, cheese, Dijon mustard, and this Parmesan broccoli on bread and lightly grill or toast it for an amazing sandwich.
• Salads: Adding roasted vegetables to a salad is a way to really kick things up a notch. I love the way broccoli pairs with apples, blue cheese crumbles, roasted chicken, and arugula. Drizzle some olive oil and lemon juice on top for a delicious lunch.
• Bowls: I love adding leftover veggies like this broccoli to a Buddha Bowl for more fiber and to get my greens in.

Ways to Customize this Parmesan Roasted Broccoli

• Veggie swap: Consider this recipe a blueprint for roasting all kinds of veggies this way. Just adjust the cooking time depending on the vegetable. I have made this basic recipe with cauliflower, asparagus, zucchini, Brussels sprouts, and kale. It comes out amazing every time.
• Change the cheese: Although I used Parmesan cheese since I always have it on hand, you could try out all differentcheeses. An aged Gouda would add even more nuttiness to the recipe. Crumbled goat cheese or feta would be super yummy. A mild mozzarella or cheddar may be best for kiddos.
• Meal prep: Although your first instinct is to serve this as a side dish, it is also great for meal prep. I love throwing roasted broccoli in salads, wraps, and quesadillas. I also pair it with eggs all the time to get some greens in at the start of the day.
• Add some heat: Consider adding some heat with red pepper flakes. Just toss the broccoli with salt, pepper, and red pepper flakes before roasting. You could add other spices here as well.
• Lemon boost: To pack in even more lemon flavor, toss the broccoli with lemon zest before baking.

Main Dishes to Serve with this Parmesan Roasted Broccoli

• Shortcut Chicken Cordon Bleu
• Chicken Saltimbocca
• French Onion Chicken Breast
• Balsamic Flank Steak with Roasted Tomatoes
• Italian Salmon with Tomato Basil Salsa
• Brown Sugar Salmon
• Slow Cooker Mediterranean Chicken
• Grilled Red Snapper

Storing Parmesan Roasted Broccoli

Here's how to store, reheat, and use up leftovers:

• Store: Keep leftover roasted broccoli in an airtight container in the fridge. It'll stay good for about 3 to 4 days!
• Reheat: Pop it in the oven or air fryer at 375°F for a few minutes to crisp it back up. I would avoid the microwave as it can make the broccoli soggy.
• Leftovers: Toss reheated broccoli with pasta to make a Vegetable Pasta Salad or Vegetable Alfredo as a side dish upgrade!