Name: Roasted Broccoli, Parmesan Style
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 bunch broccoli (trimmed into florets); 3 tablespoons of extra light olive oil or safflower Oil; kosher salt; black pepper (optional); parmesan cheese (freshly grated (optional))

Roasted Broccoli, Parmesan Style

Parmesan Roasted Broccoli is everyone at the table’s absolute go-to veggie side dish. All you need is 5 ingredients and a few minutes. My go-to roasted broccoli recipe ever. We’ve talked about broccoli before and how

Serves 6 servings

Prep 5 minutes

Cook 10 minutes

Total 20 minutes

Jump to the recipe

We’ve talked about broccoli before and how they have a bad rap.

How (most) kids despise them and feed them to the dog or hide them in their napkin instead of eating them. I’m no fool. When my sister and I (or maybe it was simply me) were little, we would hide our bites of our baked potato in our glass of milk while pretending to take a drink. So I know.

What I think is happening or not happening, is that broccoli should be roasted. Always and forever. Unless you like them steamed or grilled or something, well then by all means go for it. But kids, kids should try them roasted first… and this method is going to (hopefully) win them over.

Ya see, when broccoli, oil and a wee bit of kosher salt are tossed together on an aluminum sheet pan and roasted in a 500 degree oven, magic happens. The oil crisps the green tops and the broccoli stems so that it’s not only caramelized but truly crispy.

My nine-year-old won’t eat anything green. But these she did eat, okay so after I bribed her, but she liked them… she truly did liked them!

Grab your knife and cut the stems off of a head of broccoli.

Trim the broccoli heads into florets, cutting the larger ones in half so they are all pretty uniform in size.

Like tiny trees.

Throw the broccoli onto the sheet pan with a heavy drizzle of oil. Because we’re roasting at such a high temp I use either extra light olive oil or safflower oil.

Season with a couple pinches of kosher salt, toss them around and then spread them out so they have their own space on the sheet pan.

Roast the broccoli in a preheated 500 degree oven for about 12-15 minutes or until the broccoli is a golden dark brown… it should almost look burnt.

That’s it! I’m certainly in love with this Parmesan Roasted Broccoli because it goes with only about anything. I certainly could eat these like they were salt and pepper potato chips. For real. Who knew broccoli could be so satisfying and yet SO straightforward?