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Crispy Parmesan Broccoli Florets

Transform humble broccoli into a crave-worthy side dish with this easy recipe for crispy, cheesy, roasted florets.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Crispy Parmesan Broccoli Florets

Forget boring steamed broccoli! This recipe will turn even the most hesitant veggie eaters into fans. Roasting broccoli at a high temperature brings out its natural sweetness and gives it a fantastic crispy edge, especially when coated with savory Parmesan cheese. It’s a side dish that steals the show!

Ingredients

Yield: 4 servings

Main

  • 2 large heads of broccoli (about 1.5 lbs), cut into bite-sized florets
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Pinch of black pepper
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges (for serving, optional)

Preparation

  1. Step 1

    Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the broccoli florets, olive oil, garlic powder, salt, and pepper. Toss well until all the florets are evenly coated.

  3. Step 3

    Spread the seasoned broccoli in a single layer on the prepared baking sheet. Ensure the florets aren't overcrowded; if necessary, use two baking sheets.

  4. Step 4

    Roast for 10 minutes. Remove the baking sheet from the oven, sprinkle the Parmesan cheese evenly over the broccoli, and toss gently to distribute.

  5. Step 5

    Return the baking sheet to the oven and continue roasting for another 8-10 minutes, or until the broccoli is tender-crisp and the cheese is golden brown and crispy.

  6. Step 6

    Remove from the oven. Serve immediately, perhaps with a squeeze of fresh lemon juice, and watch it disappear!

Tips

  • For extra crispy florets, make sure your broccoli is completely dry before tossing with oil and seasonings. Pat it with a paper towel if needed.
  • Don't be afraid of a little char! Those slightly browned, crispy bits are where all the flavor is.
  • If you don't have parchment paper, a lightly greased baking sheet works, but parchment makes cleanup incredibly easy.

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