Delicious, tender Roasted Broccoli coated in olive oil and lemon juice and drizzled in Parmesan cheese. We love this recipe, especially because it so simple!
Easy Oven Roasted Broccoli
As I’ve grown up I’ve developed a huge love for green veggies. They definitely were NOT my favorite as a kid, but now I love all salads, broccoli, snow peas, cucumbers, zucchini – you name it! Since broccoli is a favorite, I wanted to share a recipe for Parmesan Roasted Broccoli. It has hints of lemon, garlic and cheese making it a new favorite way to prepare the green vegetable.
The hubby and I have been trying to eat healthier and make sure we are having at least one veggie with every meal. Broccoli is rich in folate, vitamins, and minerals. Unfortunately veggies do lose some of their nutrients when they are cooked, but they’re still a good vegetable to get some of your suggested veggie intake.
With this recipe being as simple as it is, we plan to make this roasted broccoli more often because it really is so simple and tasty. You can easily modify it to your liking with different spices and such, but we loved it as is.
How to Roast Broccoli
Olive oil vs vegetable oil: One difference between olive and vegetable oil is their smoke points. The most important thing to consider is what temperature you are roasting your broccoli. The smoke point of olive oil is 425, so if you are going to be roasting it any higher I would switch to using vegetable oil.
We typically use olive oil and bake at 425. 😉
To make this broccoli, line a baking sheet with foil or grease baking sheet.
Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain oil and discard garlic pieces. Whisk in lemon juice, salt and pepper. Toss broccoli with oil mixture and spread onto baking sheet. Sprinkle with cheese and enjoy warm.
- Baking directly on the pan will give a crispy texture than if you were to line the pan.
- Be sure that they’re all about the same size so they cook at the same rate.
- Don’t overcrowd the pan.
Variations, Storing + Reheating
Want to change up the recipe? You can toss the broccoli, or top the broccoli with breadcrumbs. You just have to make sure that the breadcrumbs don’t become too soggy and defeat the whole purpose. Some other changes you can make include:
- using a different cheese, like feta or mozzarella.
- add heat with paprika, chilli flakes, or hot sauce
- Toss in some sliced almonds and roast
Storage: Keep them in an air-tight container in the fridge for 2-3 days. Freezing roasted veggies works pretty well. You can keep these in the freezer for up to 3 months.
Reheat: They will have become soft so reheat them in the oven (450°F for 5-8 minutes). If you want them to be crunchier put them under the broiler for a bit. Watch carefully so they don’t burn.
To be honest, I think any veggie served like this would be delicious. I may have to try zucchini and asparagus spears next time we make this or even make a medley of veggies. It really was delicious!
For more roasted veggies, try:
- Roasted Brussel Sprouts
- Oven Roasted Sweet Potato Cubes
- Roasted Green Beans
- Roasted Tomatoes
- Roasted Cauliflower
- Roasted Red Potatoes
Roasted Broccoli Recipe
- 1/2 cup olive oil
- 4 tsp minced garlic
- 2 tbsp lemon juice
- 1 1/2 tsp garlic salt (with parsley flakes)
- 3/4 tsp pepper
- 3 broccoli heads cut into medium florets
- 1 cup freshly grated Parmesan Cheese
- Preheat oven to 425.
- Line Baking sheet with foil or grease baking sheet.
- Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain oil and discard garlic pieces.
- Whisk in lemon juice, salt and pepper.
- Toss broccoli with oil mixture and spread onto baking sheet. Sprinkle with cheese.
- Bake for 20 - 22 minutes tossing broccoli once during baking time. ENJOY warm!