Garlic Parmesan Roasted Broccoli

Introduction

If you think you don't like broccoli, you've probably only had it steamed to death. Roasted at a high heat until the edges char and the stems turn sweet and tender, it's a completely different vegetable. This version adds crispy garlic, salty Parmesan and a hit of lemon at the end. It's the side dish I put on the table with everything from sheet-pan chicken to a bowl of mushroom risotto. It also disappears the fastest.

Cooking your way through our archive? Don't miss our Crispy Smashed Potatoes with Garlic and Herbs or our Honey Glazed Carrots with Thyme, and browse every side recipe for more ideas.

Ingredients

• •700 g broccoli, cut into florets with 5 cm stem attached
• •4 tbsp olive oil
• •5 garlic cloves, thinly sliced
• •1/2 tsp red chili flakes (optional)
• •1 tsp salt
• •1/2 tsp black pepper
• •50 g Parmesan cheese, freshly grated
• •Zest and juice of 1/2 lemon

Instructions

1. 1

   Preheat the oven to 230°C / 450°F. Place a large rimmed baking sheet in the oven while it heats — a preheated pan gives better browning.

2. 2

   In a large bowl, toss the broccoli with the olive oil, sliced garlic, chili flakes, salt and pepper.

3. 3

   Carefully spread the broccoli in a single layer on the hot baking sheet — you should hear a sizzle.

4. 4

   Roast for 18–22 minutes without stirring, until the florets are deeply charred at the tips and tender in the middle.

5. 5

   Immediately after taking the broccoli out of the oven, scatter the Parmesan over the hot pan and toss so it melts and clings to the florets.

6. 6

   Finish with lemon zest and a squeeze of lemon juice. Serve hot.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

230 kcal

Protein

9 g

Carbs

12 g

Fat

17 g