Oven Roasted Garlic Parmesan Crispy Broccoli
Crispy browned broccoli florets roasted at high heat with garlic, olive oil, parmesan, and lemon juice.
oven Timer
Set for 18 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Cut 1.5 lbs fresh broccoli into bite-sized florets with flat sides.
Toss in a bowl with 2.5 tbsp olive oil, 3 minced garlic cloves, kosher salt, and pepper.
Spread flat-side down on a bare sheet pan and roast at 425°F for 18-20 minutes.
Toss immediately with 1/2 cup freshly grated parmesan cheese and fresh lemon juice.
Step-by-Step Guided Instructions
Cut 1.5 lbs fresh broccoli crowns into bite-sized florets. Slice larger florets in half to create a flat face.
Flat faces maximize direct surface contact with the hot baking sheet for deep crispy browning.
In a large bowl, toss broccoli with 2.5 tbsp extra virgin olive oil, 3 finely minced garlic cloves, 1 tsp kosher salt, and 1/4 tsp black pepper until florets look glossy.
Use enough oil so tips don't dry out before caramelizing.
Arrange broccoli florets flat-side down on an unlined aluminum sheet pan with space between them. Do not use parchment paper.
Direct contact with bare aluminum transfers heat faster than insulated parchment.
Roast at 425°F for 18 to 20 minutes without flipping. When floret tips are charred and crispy, remove pan from oven and immediately shower with 1/2 cup finely grated parmesan cheese and 1 tbsp lemon juice.
The residual pan heat toasts the cheese onto the broccoli in 30 seconds.
Even kids who claim to hate boiled broccoli will eat roasted broccoli because high heat caramelizes natural plant sugars.
Sprinkle with extra grated cheese and serve as finger food.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Reheat in a 400°F toaster oven or air fryer for 3 minutes.