Garlic Parmesan Roasted Broccoli — Damn Delicious

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Garlic Parmesan Roasted Broccoli

These roasted broccoli florets come together with just 5 min prep, tossed in Parmesan-garlic goodness. Plus, it’s the perfect and easiest side dish to any meal!

My apologies for all the vibrant green here.

It’s just that after you have a late-night In-N-Out feast due to a broken AC in Southern California, you need to balance it out with some veggies.

And then when you smother those veggies with garlic and Parmesan, well, even in 90+ degree heat, life is good. Life is very good.

So good, I munched on this all day while dripping sweat on my dining table.

Every bite was so worth it. So garlicky. And just so crisp and crunchy.

And now that balance is restored, we may get In-N-Out again tonight, which just means we’ll be having this broccoli goodness again and again!

Garlic Parmesan Roasted Broccoli

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This comes together so quickly with just 5 min prep. Plus, it’s the perfect and easiest side dish to any meal!


  • 24 ounces broccoli florets*
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 10-12 minutes, or until tender.
  4. Serve immediately, sprinkled with Parmesan and lemon juice.

*24 ounces broccoli florets is equal to about 5 cups.

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That tray could and would be my dinner. I LOVE broccoli and eat it pretty much every day! That, or cauliflower, does a body good! Love the stuff and love how vibrant and green this looks!

I love broccoli as well. I found a great recipe for whole roasted stuffed cauliflower. It is on food network. The only thing i changed was mushrooms for the bacon in the recipe. Here is the reicpe.

4 slices bacon
Kosher salt
1 large head cauliflower
8 ounces kale, stems removed
2 large eggs, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, finely grated
3/4 cup grated Muenster cheese
1/2 cup heavy cream
1/2 cup plus 2 tablespoons panko breadcrumbs
1/4 cup plus 2 tablespoons finely grated Parmesan
3 tablespoons chopped fresh oregano
1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
Watch how to make this recipe.

Special equipment: a large piping bag or 1-gallon resealable plastic freezer bag

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.

Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.

Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)

Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.

Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.

Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you’ve used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode — it won’t. It will just be full of flavor!

Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

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I love roasted broccoli – I’m sure I could eat the whole tray!

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