Parmesan Roasted Broccoli is my family’s absolute favorite veggie side dish. All you need is 5 ingredients and a few minutes. My favorite roasted broccoli recipe ever.
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 just 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 recipe 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 super 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 really 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.
Season with black pepper and freshly grated parmesan cheese.
That’s it! I’m absolutely in love with this Parmesan Roasted Broccoli because it goes with just about anything. I definitely could eat these like they were salt and pepper potato chips. For real. Who knew broccoli could be so delicious and yet SO easy?
Parmesan Roasted Broccoli
- 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)
- Preheat your oven to 500°.
- Place the broccoli florets onto the aluminum sheet pan and drizzle with oil. Season with a couple generous pinches of kosher salt, toss and roast for 8 minutes. Turn the pan halfway through roasting to ensure even cooking.
- Remove, season with a couple pinches of black pepper and freshly grated Parmesan cheese.
- Serve immediately!
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