Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Allow the oven to fully preheat before roasting the broccoli.
- Wash the broccoli and dry it thoroughly with paper towels or a clean kitchen towel. Cut it into evenly sized medium florets, keeping some of the tender stems if desired.
- Place the broccoli florets in a large mixing bowl. Add the olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Toss thoroughly until the broccoli is evenly coated.
- Spread the seasoned broccoli on a large baking sheet in a single layer. Leave space between the florets so the broccoli can roast rather than steam. For better browning, place some of the cut sides directly against the baking sheet.
- Roast for 15 minutes at 400°F (200°C). Remove the baking sheet from the oven and gently toss or turn the broccoli so it browns more evenly.
- Return the broccoli to the oven and continue roasting for another 5 to 10 minutes, or until the florets are tender and the edges are golden brown and slightly crispy.
- Sprinkle the freshly grated Parmesan evenly over the broccoli during the final 5 minutes of roasting. Continue baking until the Parmesan is melted and lightly golden.
- Remove the roasted broccoli from the oven and drizzle with fresh lemon juice if desired. Sprinkle with a little extra Parmesan and serve immediately while the broccoli is warm and crisp.
Notes
Dry the broccoli thoroughly before roasting. Excess moisture can cause the broccoli to steam instead of developing crispy, golden edges.
Do not overcrowd the baking sheet. Arrange the broccoli in a single layer with some space between the florets for better browning.
For the best flavor and texture, use freshly grated Parmesan rather than finely powdered Parmesan.
Place some of the broccoli florets cut-side down on the baking sheet. Direct contact with the hot pan helps create deeper golden-brown edges.
Add the Parmesan during the final 5 minutes of roasting so it melts and browns without becoming overly dark.
For extra crispy broccoli, use a large baking sheet and avoid adding too much olive oil. Too much oil can make the florets greasy rather than crisp.
A squeeze of fresh lemon juice after roasting adds brightness and balances the salty, nutty flavor of the Parmesan.
Leftover roasted broccoli can be refrigerated in an airtight container for up to 3 days. Reheat it in the oven or air fryer to help restore some of its crispness.
