Oven Roasted Parmesan Broccoli Recipe

Name: Oven Roasted Parmesan Broccoli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 cups broccoli florets ((cut into bite sized pieces)); ¼ cup olive oil; ½ teaspoon garlic salt; ⅓ cup shredded Parmesan cheese

Oven roasted Parmesan broccoli can be made on a sheet pan for an easy side dish cooking broccoli with simple ingredients.

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This is the best way to turn even the most avid broccoli haters into a broccoli lover. This side dish recipe will become your favorite way to make the best broccoli. Plus, you can never go wrong with a simple side dish recipe like this easy roasted broccoli recipe to pair with your family’s favorite dinner recipes and is a great way to get your daily values of vitamins.

A baking sheet with roasted broccoli sits on a table beside a wooden spoon, an empty white bowl, a striped cloth, and a small bowl of shredded cheese.

Recipe Ingredient Notes

To make our oven roasted Parmesan broccoli recipe, you need the following ingredients:

Broccoli florets: cut into bite-sized pieces larger pieces are less convenient
Olive oil
Garlic salt
Shredded Parmesan cheese

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Close-up of fresh broccoli florets scattered on a light surface.

A white bowl filled with cooked broccoli florets topped with grated cheese, placed on a striped cloth.

How to Make Our Oven Roasted Parmesan Broccoli

Preheat oven to 400℉.
In a large bowl, toss broccoli to coat with oil.
Sprinkle garlic salt on top; mix to incorporate.
Spread broccoli on a large baking sheet lined with aluminum foil and bake for 15 minutes, or until it starts to turn golden brown (you want it to caramelize, but not burn).
Place broccoli back in a bowl as soon as you pull it out of the oven and mix with cheese.
Serve immediately.

Recipe Notes

While the taste of this broccoli side dish is great as it is, but you can add either a little bit of lemon juice or lemon zest and a little bit or black pepper to enjoy a tasty fresh flavor.

Frequently Asked Questions

Can I use fresh broccoli or frozen broccoli florets?

Honestly you could use either. However, once you are to season the broccoli you will either want to use fresh broccoli florets or thawed frozen broccoli.
Thawed broccoli simply so that the seasoning will work best wit the broccoli.

Can you substitute garlic salt with just garlic cloves or garlic powder?

While yes, it will provide the delicious garlic flavor, but you will need to up the salt and sprinkle a little parsley as well.

A bowl of cooked broccoli florets topped with shredded cheese, with a wooden serving spoon.

A white scalloped bowl filled with roasted broccoli florets topped with shredded cheese, placed on a striped cloth with a wooden spoon nearby.

Enjoy More Delicious Vegetable Side Dishes

Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.

Oven Roasted Parmesan Broccoli Recipe

5 from 12 votes

Oven roasted Parmesan broccoli can be made on a sheet pan for an easy side dish cooking broccoli with simple ingredients.

4 people

Prep Time 10

Cook Time 15

Total Time 25

Save Print Review Pin

Ingredients

▢ 5 cups broccoli florets, (cut into bite sized pieces)
▢ ¼ cup olive oil
▢ ½ teaspoon garlic salt
▢ ⅓ cup shredded Parmesan cheese

Equipment

Instructions

Preheat oven to 400℉.
In a large bowl, toss broccoli to coat with oil.
Sprinkle garlic salt on top; mix to incorporate.
Spread broccoli on a large baking sheet lined with aluminum foil and bake for 15 minutes, or until it starts to turn golden brown (you want it to caramelize, but not burn).
Place broccoli back in a bowl as soon as you pull it out of the oven and mix with cheese.
Serve immediately.

Notes

While the taste of this broccoli side dish is great as it is, but you can add either a little bit of lemon juice or lemon zest and a little bit or black pepper to enjoy a tasty fresh flavor.

Nutrition

Calories: 191 kcal · Carbohydrates: 8 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 3 g · Cholesterol: 6 mg · Sodium: 462 mg · Potassium: 367 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 774 IU · Vitamin C: 101 mg · Calcium: 152 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Jamie @lifelovelemons says:

looks divine! LOVE roasted broccoli!

Jenn says:

I LOVE broccoli. For real! This sounds yummy.

Vicki says:

Does the broccoli leave a strong smell in the house?
Thanks!

Erica says:

This definitely sounds like a perfect side!

Laura @ The Turquoise Home says:

This is my favorite broccoli recipe and pretty much the only way I like to eat it. You can also squeeze some fresh lemon juice on the broccoli after you pull it out of the oven, before you add the parmesan cheese. Yumm-o!!

carolyn archer says:

hi six sisters i love your recipes and have tried quite a few YUMMY ! but there is something i would like to ask if its possible to put the calorie content and fat content of these recipes as it wouldbe so helpful to me and a lot of people that like your recipes . thankyou and keep the recipes coming 🙂 from caz in london , england .

Bev says:

I tried this and it’s very good and was easy to make

Jose R says:

I made this last night and it was really good. I didn’t bother with all that prepping tossing in bowl and garlic salt crap, I just washed, laid them on a small baking pan (lined with foil for easy cleaning) drizzled the oil and sprinkled Kosher salt on top. Covered and baked for about 20 mins. then I uncovered continue to bake for about 15 mins after topped with the cheese and just let the cheese melt on top.
This process is better and a lot less mess to clean up.

Cari says:

These were very good. A little salty for me, so I’ll use less salt next time (my cheese has a lot of salt in it). To answer a previous comment, the broccoli smell was really strong but it had dissipated by the next morning. But certainly something to consider if you’re entertaining guests. 🙂

kt says:

Love this! Didn’t have garlic salt so just pressed 1 clove of garlic and added to oil before tossing and then sprinkled with sea salt. Super delish and I don’t usually like broccoli.

Mandy says:

So I just pinned this, made it, and ate it within the last hour. It was SO good! I’m currently trying not to eat all the leftovers from it, and that’s saying something because I’m usually the “leave the leftover veggies in the fridge to die” type.
I didn’t have parmesan though, so I subbed montery jack. I’m sure most any cheese would be great. Thanks!

Savannah says:

Can you use frozen broccoli?

Cyd says:

We have always used fresh broccoli with this recipe, but I’m sure frozen would work just fine too.

debbie patton says:

I added chopped cashews, bacon, and garlic along with salt and pepper. Next time I might add a little spice like chili powder..

Blair says:

This is the second recipe I’ve ever left a comment to in my life! There should be sooooo many comments about this amazing recipe! This is the only way my boyfriend will eat broccoli, and now it’s the only way I ever want to eat it! It is absolutely delicious! Simple, fresh, and perfect! Thank you so much!

Laura says:

Have made this a few times since finding this recipe, and love it every time. Inexpensive, easy, quick, and so yummy!

Emily Thompson says:

If you’re not a big garlic fan, use ground cumin instead! It sounds weird, but it works. Also, a squeeze of lemon juice at the end is ah-maze-ing!

If you’re sort of klutzy like me and can forget to set a timer, use avocado oil instead (it’s available everywhere now…Target, Wal-Mart, Costco, Trader Joe’s), because it has a higher smoke point, so it’s more forgiving about a few extra minutes in the oven.

Join The Discussion

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Jamie @lifelovelemons says:

looks divine! LOVE roasted broccoli!
Jenn says:

I LOVE broccoli. For real! This sounds yummy.
Vicki says:

Does the broccoli leave a strong smell in the house?
Thanks!
Erica says:

This definitely sounds like a perfect side!
Laura @ The Turquoise Home says:

This is my favorite broccoli recipe and pretty much the only way I like to eat it. You can also squeeze some fresh lemon juice on the broccoli after you pull it out of the oven, before you add the parmesan cheese. Yumm-o!!
carolyn archer says:

hi six sisters i love your recipes and have tried quite a few YUMMY ! but there is something i would like to ask if its possible to put the calorie content and fat content of these recipes as it wouldbe so helpful to me and a lot of people that like your recipes . thankyou and keep the recipes coming 🙂 from caz in london , england .
Bev says:

I tried this and it’s very good and was easy to make
Jose R says:

I made this last night and it was really good. I didn’t bother with all that prepping tossing in bowl and garlic salt crap, I just washed, laid them on a small baking pan (lined with foil for easy cleaning) drizzled the oil and sprinkled Kosher salt on top. Covered and baked for about 20 mins. then I uncovered continue to bake for about 15 mins after topped with the cheese and just let the cheese melt on top.
This process is better and a lot less mess to clean up.
Cari says:

These were very good. A little salty for me, so I’ll use less salt next time (my cheese has a lot of salt in it). To answer a previous comment, the broccoli smell was really strong but it had dissipated by the next morning. But certainly something to consider if you’re entertaining guests. 🙂
kt says:

Love this! Didn’t have garlic salt so just pressed 1 clove of garlic and added to oil before tossing and then sprinkled with sea salt. Super delish and I don’t usually like broccoli.
Mandy says:

So I just pinned this, made it, and ate it within the last hour. It was SO good! I’m currently trying not to eat all the leftovers from it, and that’s saying something because I’m usually the “leave the leftover veggies in the fridge to die” type.
I didn’t have parmesan though, so I subbed montery jack. I’m sure most any cheese would be great. Thanks!
Savannah says:

Can you use frozen broccoli?
Cyd says:

We have always used fresh broccoli with this recipe, but I’m sure frozen would work just fine too.
debbie patton says:

I added chopped cashews, bacon, and garlic along with salt and pepper. Next time I might add a little spice like chili powder..
Blair says:

This is the second recipe I’ve ever left a comment to in my life! There should be sooooo many comments about this amazing recipe! This is the only way my boyfriend will eat broccoli, and now it’s the only way I ever want to eat it! It is absolutely delicious! Simple, fresh, and perfect! Thank you so much!
Laura says:

Have made this a few times since finding this recipe, and love it every time. Inexpensive, easy, quick, and so yummy!
Emily Thompson says:

If you’re not a big garlic fan, use ground cumin instead! It sounds weird, but it works. Also, a squeeze of lemon juice at the end is ah-maze-ing!

If you’re sort of klutzy like me and can forget to set a timer, use avocado oil instead (it’s available everywhere now…Target, Wal-Mart, Costco, Trader Joe’s), because it has a higher smoke point, so it’s more forgiving about a few extra minutes in the oven.