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spicy broccoli roasted in oven with garlic Parmesan
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Garlic Parmesan Oven Roasted Broccoli (A Complete Guide)

Here’s a guide to make crispy, tender, perfectly cooked and seasoned oven roasted broccoli. This is undoubtedly one of the best and healthy sides for any meal of your choice! It pairs with EVERYTHING!
Prep Time5 mins
Cook Time15 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 4 servings
Calories: 140kcal


  • 1.5 lbs broccoli , cut into even sized florets
  • 2 ½ tablespoon olive oil use best quality extra virgin olive oil
  • 4 cloves of garlic cut lengthwise into thin slices or use 1 ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon pepper freshly ground pepper
  • Pinch red chili flakes or cayenne pepper
  • Parmesan cheese freshly grated (as much or as little as you like) – can use freshly grated cheddar cheese instead of Parmesan


Prep Work –

  • Pre heating the oven, cutting out broccoli florets is all the prep work that needs to be done. It hardly takes 10 minutes. You break florets using your hand or use a knife to cut it out. Whichever method you follow, just ensure you stick to same size of florets so they all cook evenly.
  • Pre heat the oven at 450 degree Fahrenheit.
  • Cut even sized broccoli florets. I make thin slices of these florets instead of a big chunky floret.
  • If using fresh garlic, cut thin long slices of garlic.
  • Arrange all the florets in single layer on a baking tray greased with olive oil.

Roasting Broccoli -

  • Spread thin garlic slices, red chili flakes, sea salt, freshly ground pepper and drizzle generous amount of olive oil over the broccoli.
  • Using your fingers gently coat every florets with olive and spices.
  • Arrange broccoli with flatter side down on the baking tray. DO NOT OVER CROWD the pan.
  • Roast broccoli in pre heated oven at 450 degree Fahrenheit, stirring it once half way through.
  • NOTE: roasting time will depend hugely on the size of the broccoli florets.
  • I made thin slices of broccoli from the florets and my roasting time was 12 minutes. Note I did not roast until broccoli was brown. Took it out a minute or two early, so it was just beginning to brown. I love that texture of broccoli where stem is tender and the edges are slightly crispy and brown. This is personal preference!
  • When almost cooked through, remove tray from oven, sprinkle all the cheese on top and place it back in the oven and continue roasted for another 2 to 3 minutes or until cheese begins to melt.
  • Roast broccoli until it’s done. ‘Done’ can mean it’s roasted nicely and turned brown or you can stop it when edges begin to turn brown, and stems are tender. The way you prefer.
  • Pro-Tip: if you want crispy roast broccoli, broil the broccoli for 2 minutes at the end of roasting time.
  • Remove from the oven and serve it immediately.


Calories: 140kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 550mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 153mg | Calcium: 85mg | Iron: 1mg