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Crispy Parmesan Roasted Broccoli

Crispy Parmesan roasted broccoli gets browned at the edges in a hot oven, then finishes with a layer of melted, lightly golden cheese. The florets are tossed with olive oil and simple seasonings for an easy, savory side dish.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb broccoli florets, cut into 1 1/2-inch pieces and thoroughly dried
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 0.33 cup Parmesan cheese finely grated

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and position a rack in the center.
  2. In a large bowl, toss the broccoli with the olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
  3. Spread the broccoli in a single layer on a large rimmed baking sheet, arranging some cut sides down, and roast for 15–18 minutes, until browned at the edges and just tender when pierced with a fork.
  4. Sprinkle the Parmesan evenly over the broccoli and roast for 3–5 minutes more, until the cheese is melted and lightly golden.

Notes

For the crispiest edges, thoroughly dry the broccoli before tossing it with oil. Refrigerate leftovers for up to 4 days; freezing is not recommended because the broccoli softens. For a dairy-free variation, use nutritional yeast in place of Parmesan.