Crispy Parmesan Roasted Broccoli
This is how you get people to actually crave vegetables. Crispy edges, cheesy goodness, and way more flavor than steamed broccoli ever dreamed of having.
Servings 4 servings
Ingredients
- 2 large heads broccoli cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Toss broccoli florets with olive oil, garlic, salt, pepper, and red pepper flakes if using.
- Spread broccoli in a single layer on the baking sheet. Don't crowd them or they'll steam instead of roast.
- Roast for 20 minutes, tossing halfway through.
- Sprinkle Parmesan cheese over the broccoli and return to oven for 5 more minutes until cheese is melted and broccoli has crispy edges.
- Serve hot with a squeeze of fresh lemon.
Notes
Don't overcrowd the pan! Give broccoli space or it will steam instead of getting crispy.
Use fresh grated Parmesan, not the pre-grated stuff in a can.
High heat is essential for crispy edges - don't reduce the oven temperature.