Garlic Parmesan Roasted Broccoli

3 minutes
September 16, 2022
Carole Jones

Broccoli slow roasted until caramelized with garlic, herbs and parmesan cheese sounds like the perfect healthy recipe for dinner! This recipe is very easy, simple to toss together and quick for a weeknight meal.  It is super kid friendly and our favorite way to eat broccoli in this house.

Cookie sheet full of garlic parmesan roasted broccoli
I’m not sure if you can say something like broccoli looks sexy, but if you could, then this would definitely fit the bill!

Cookie sheet full of garlic parmesan roasted broccoli

Vegetables can be a touchy subject in our household if the prep is your standard treatment – boiling them on the stove with some salt and pepper.  My kids have had too many knock-your-socks-off veggies to settle for the standard steamed version.  This recipe is one of those stand out ones.  It is based off my recipe for a similar treatment to cauliflower.  Just a few adjustments that work better with broccoli.

Sheet pan full of roasted parmesan broccoli

You are going to need a nice rimmed cookie sheet for this recipe.  I have four of these exact pans and I use them all. the. time.  You will not be disappointed if you decide to pick up one or two for your kitchen arsenal.

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Garlic Parmesan Roasted Broccoli

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  • 4 small heads of broccoli, cut into florets
  • 3 Tb extra virgin olive oil
  • 1 Tb fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Tb freshly grated parmesan cheese


  1. Heat oven to 450 degrees. In a medium bowl, combine all the ingredients except for the cheese and stir well until the broccoli is evenly coated with the oil and the seasonings. Evenly spread on a rimmed cookie sheet. Do not crowd the pieces on the pan or they will steam instead of roast.
  2. Roast in the oven for 15 -18 minutes, until the edges turn a deep brown color. Sprinkle on the fresh parmesan cheese and return to the oven for another 2-3 minutes. Serve immediately.


  • Serving Size: 1/8th
  • Calories: 86
  • Sugar: 3g
  • Sodium: 347mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 1mg

If you decide to give this recipe a try, snap a picture of it, post it on Instagram and tag me @mykitchescapade so I can take a peak!

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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