I feel like broccoli is one of those controversial foods where most people really really love it or they really really hate it.
Roasting broccoli seems to turn it a bit sweeter and it also offers a different kind of crispy crunch than when it’s raw or steamed. I don’t think I’m alone when I say that roasting vegetables adds a complexity that you don’t get when you eat them raw or fry them on the stove.
This is something that you can do with pretty much any vegetable you want, because you’re just adding some Parmesan.
It’s a super quick and easy side dish, too. It’s perfect with roasted chicken and mashed potatoes. It’s perfect with a steak and baked potato. I just really like broccoli, okay?
It’s imperative, though, that the broccoli is served right out of the oven. It seems to cool down in no time so everyone better be sitting at the table, fork in hand, when the stuff is done.
When preparing the dish, it’s important to mix everything together before dumping it onto the baking sheet. If you don’t, none of the Parmesan will stick to the broccoli. That happened to me the first few times I made this.
I do plan on using this very basic recipe to roast more veggies, (hello butternut squash, red peppers, asparagus, potatoes, I mean the list goes on and on) so keep checking back if broccoli ain’t your thang!!!
Oven Roasted Broccoli with Parmesan
- Broccoli florets cut up into bite size pieces. I used about 3-4 cups.
- 3 tablespoons Parmesan cheese
- 2 tablespoons oil, or enough to evenly coat broccoli
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut broccoli into bite size pieces, cutting off most of the stem. I find the easiest way is to turn the large stem around as you cut the florets.
- In a medium bowl, combine broccoli, oil, salt, pepper and cheese.
- Pour onto a sheet pan. You can line it with aluminum foil or parchment paper for easier cleaning.
- Bake for about 20-25 minutes or until broccoli stems are soft and florets are a bit crispy.
- Serve immediately.