Roasted Broccoli with Parmesan

v1.0

by Folsom Weeknight (AI-curated)

Side DishAmericanDinnerOvenRoastedroasted broccoliParmesanvegetable sidesheet panweeknightVegetarianGluten-FreeNut-FreePeanut-FreeEgg-FreeSoy-FreeLow-Carb
Roasted Broccoli with Parmesan
Servings: 4Prep: 10 minCook: 20 minTotal: 30 min

Dry broccoli and a preheated pan deliver deeply browned edges instead of steamed florets. Parmesan goes on near the end so it turns crisp without burning.

Ingredients

  • 1 1/2 lb Broccoli crownscut into large florets, stems peeled and sliced
  • 3 tbsp Extra-virgin olive oil
  • 3/4 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 2 cloves Garlicfinely grated
  • 1/3 cup Finely grated Parmesan
  • 1/2 Lemoncut into wedges

Equipment

  • Large rimmed sheet pan
  • Large mixing bowl
  • Clean kitchen towel

Instructions

  1. 1

    Heat the oven to 450 F with an empty sheet pan on the middle rack.

    10 min

  2. 2

    Wash the broccoli, then dry it thoroughly with a clean towel. Cut the florets so each has a flat side where possible.

    5 min

  3. 3

    Toss the broccoli with the olive oil, salt, and pepper until every surface is lightly coated.

    2 min

  4. 4

    Carefully spread the broccoli on the hot pan with flat sides down and plenty of space. Roast without stirring for 12 minutes.

    12 min

  5. 5

    Toss the broccoli with the garlic and Parmesan. Return it to the oven until tender with crisp, dark edges.

    5 min

  6. 6

    Squeeze lemon over the broccoli and serve while the cheese is crisp.

    1 min

Roasted Broccoli with Parmesan · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/roasted-broccoli-with-parmesan

Printed September 4, 2026