This parmesan roasted broccoli is seasoned with olive oil, parmesan and herbs. Put it in a hot oven and cook until tender and browned for the best broccoli you’ll ever have!
Broccoli will never be boring again after you’ve tried this recipe. This broccoli is so good you can make a whole meal out of it!
My kids are hit and miss when it comes to vegetables, but broccoli is one of the few that all three girls will happily eat. Sometimes I get tired of basic steamed broccoli, so I decided to switch things up a bit with this parmesan roasted broccoli. It was a huge success, both with the kids and the adults!
How to make parmesan roasted broccoli
This recipe couldn’t be any easier. You’ll need some fresh broccoli florets, olive oil, seasonings and parmesan cheese. The broccoli is coated in the olive oil and seasonings, then roasted to golden brown perfection.
The final step in the process is to add a sprinkling of parmesan cheese, a squeeze of fresh lemon juice and a little chopped parsley. I promise you, there will be no leftovers of this amazing veggie dish!
I like to serve my parmesan roasted broccoli with lemon wedges as garnish, but that’s completely optional.
This parmesan roasted broccoli is perfect for a simple weeknight dinner, yet elegant enough to serve to company. However you serve it, you won’t have any problems getting your family to eat their veggies!
More veggie recipes
- Roasted Butternut Squash and Root Vegetables
- Honey Roasted Carrots
- Pomegranate Pecan Brussels Sprouts
- Slow Cooker Creamed Corn
- Slow Cooker Glazed Carrots
Parmesan Roasted Broccoli Video
Parmesan Roasted Broccoli
Ingredients
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 1/2 teaspoon Italian seasoning or equal parts garlic powder, dried oregano and dried basil
- salt and pepper to taste
- 3 tablespoons finely grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- cooking spray
- lemon wedges optional garnish
Instructions
- Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray.
- Place the broccoli florets in a gallon sized freezer bag. Add the olive oil, Italian seasoning and salt and pepper to taste.
- Seal the bag and shake to coat evenly.
- Pour the broccoli onto the sheet pan in a single layer.
- Bake for 20 minutes, stirring halfway through.
- Remove the pan from the oven. Sprinkle the parmesan and parsley over the broccoli and drizzle with lemon juice, then serve, garnished with lemon wedges if desired.
Amber says
I made this for the first time tonight. Delicious! I’ll definitely make it again! Thank you!
Dani says
Quick easy. Used parts of the stems as well. Kiddo loved it.
I’ve roasted broccoli before, but it helped having a structured recipe, rather than going by feel, and the parm and lemon juice are awesome touches!
Deb says
So simple but so good! Tastes like you fussed but it was easy!
Barbara says
I made it and it’s amazing!!
Caryn says
Looking for a broccoli dish to bring to Easter. How would this be a on a reheat? Obviously the best scenario would be eat immediately but if it’s not possible…….. ??
Sara says
The broccoli won’t be as crispy if you reheat it, although it will still be delicious. You might want to consider something like glazed carrots instead! https://www.dinneratthezoo.com/glazed-carrots/
John says
Love roasted broccoli and this version is very good. However, the stems can be roasted very well along with the florets and they taste even better! Simply cut off the bottom inch or so, peel the straight part and cut into disks or 1/2 inch wide strips, These stems are sweeter than the florets and are reminiscent of celery root.
Sara says
Great idea, I’ll do that next time!
Barbara says
This is amazing! Still didnt win over my broccoli-hater, but she says its gross before her tongue even make contact… This will become a regular for us. Thanks!
Sara says
So happy to hear you enjoyed it, thanks for reporting back!
Joanne says
Wow, just took the brochure out of the 9ven, bursting with flavors! Homerun!
Sara says
So glad you enjoyed it, thanks for reporting back!
Debbie says
I think my kids would also like these!
Farrah says
Ahhh! I’m off to go get some broccoli nowwww–this looks amazing!
Toni | Boulder Locavore says
This looks really good! I love easy to make side dishes like this!
Kristin says
YUM!! This sounds so delicious. I saved this for later too!
Pam says
I make roasted broccoli like this except without the parsley. It’s one of my favorite ways to eat broccoli.
Jay Graham says
I LOVE broccoli but my wife doesn’t make it often because she gets tired of it being cooked the same way. This sounds perfect for her.
Sammie Brakebill says
I once made a recipe similar to this and my younger sister spotted it and the entire pan was gone in under two minutes, ha! In other words, this is the go-to easy side dish that goes over well!
Shannon Graham says
This is my favorite way to eat broccoli. It’s so addicting! Delicious recipe!!
Annemarie LeBlanc says
Wow. That looks really good. My kids love broccoli and they’ll go nuts over this recipe. The parmesan would add that lovely flavor! Roasted vegetables are always better.
Rosey says
There’s just something about roasting that makes veggies taste oh so good! This recipe sounds delish.
Bill Sweeney says
I can honestly say I’ve never had roasted broccoli. This sounds very appetizing! It will make a great side dish with just about any meal.
Stacie @ Divine Lifestyle says
That sounds so good! I’ve roasted lots of veggies, but I’ve never tried roasting broccoli before. I can’t wait to try this.