Description
Tender broccoli gets roasted until the edges turn crisp and golden, then freshly grated Parmesan melts into salty little crusty bits. This is a fast side dish that tastes snacky enough to serve as an appetizer too.
Ingredients
- 4 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup freshly grated Parmesan cheese
Optional additions:
- 1 teaspoon lemon zest or 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
Instructions
- Heat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Season the broccoli: Toss the broccoli florets with olive oil, garlic powder, black pepper, and salt until lightly coated.
- Add the cheese: Sprinkle in the Parmesan and toss again, pressing some cheese onto the cut sides of the florets.
- Roast until crisp: Spread the broccoli in a single layer and roast for 12 to 15 minutes, until the edges are browned and the cheese is golden.
- Finish hot: Add lemon zest, lemon juice, red pepper flakes, or Italian seasoning if using, then serve right away.
Notes
Freshly grated Parmesan gives the crispiest crust. Store leftovers in the fridge for up to 4 days and reheat in the oven or air fryer to bring back the best texture.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Cuisine: American