This post has been updated from it’s original February 2, 2014 publication. It has been updated with new photography, recipe clarification, content, and fixed any grammatical issues.
August 7, 2018
I’m often asked which of my recipes are my favorite. I usually reply with my family favorites that I grew up eating.
But what I’m really being asked is which recipes that I’ve developed are my favorite. That’s harder to answer. I rarely make my recipes again after they’re published. But in order to be published, they have to be delicious.
My current project of remaking all my old/first recipes has allowed me to try some oldies, that are, in fact, goodies still! This Garlic Parmesan Roasted Broccoli is no exception. I had forgotten just how delicious broccoli becomes when roasted, much like all other veggies. Enjoy!
I have never roasted broccoli.
I have always wanted to roast broccoli. So, I must roast broccoli.
Fortunately for me I had just purchased broccoli at the store this very day and the desire to play with it in a new way was incredibly overwhelming. I’m sure it’s painfully clear I have a thing for garlic and onions, and probably Parmesan cheese as well. So instead of just being simple with a little salt and pepper, I wanted to go with my traditional flavors. I am a big fan of broccoli stalks. I will cut off the bottom half, do a quick shave, then chop up the top half of the stalk.
I tend to watch it cook. Yes, I’m a peeker, it slowly crisped up, turning deep golden brown.
Unfortunately, once I got it out of the oven and ready for the photo shoot, I am certain I ate close to half the pan. It was so good. My non-broccoli lovin’ daughter even enjoyed this dish. Any vegetable recipe that gets her seal of approval is a winner in my book.
Garlic Parmesan Roasted Broccoli
Fresh broccoli tossed with olive oil and parmesan then roasted until crisp and delicious.
- 6 cups broccoli; chopped, stalks included
- ¼ tsp salt; +/- to taste
- ¼ tsp pepper; +/- to taste
- 1 1/2 tsp fresh garlic; minced/grated
- ⅛-¼ cup parmesan cheese
- 2 tbsp olive oil
Wash and chop broccoli. Let sit until completely dry. Water will affect how it roasts.
Once dry and ready to cook, preheat your oven to 400ºF.
In a gallon zip-seal storage bag, add the broccoli, salt, pepper, garlic, parmesan cheese, and olive oil. Seal and shake vigorously.
Empty bag onto a large baking sheet into a single layer.
Bake for 30 minutes on the top rack.
Remove from oven, transfer to a platter; serve and enjoy.