Roasted broccoli. I know, some of you guys may be like, what the heck kind of silly recipe is this, right? The thing is, people always ask me for ideas for side dishes so I thought I’d share my most favorite way to make broccoli!
Broccoli is easily my most favorite veggie. And although Maddie isn’t a fan, Natalie also loves it so I make it multiple times a week in our house.
I love roasting broccoli over steaming it because I love how some of the little bulbs get nice and crispy. With steaming, it’s sometimes a bit tricky to avoid overcooking the broccoli and there is nothing worse than watery, mushy broccoli! It comes out perfectly every time I roast it in the oven.
This recipe is so simple. I just toss some fresh broccoli with some extra virgin olive oil and a hit of salt and garlic powder. Roast it at 425 for a good 10 minutes or so and then as soon as it comes out of the oven, give it a nice sprinkling of grated Parmesan cheese and serve!
Because I’m always trying to throw dinner together rather quickly, I typically use garlic powder, but if you’d rather use fresh garlic, you can, but I’d add it towards the end as it can burn roasting at a higher temperature. This broccoli pairs well with pretty much any main dish from chicken, beef, and even fish.
- 4 cups fresh broccoli florets
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/3 cup grated Parmesan cheese
- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the broccoli in a single layer.
- Drizzle the olive oil over the broccoli and sprinkle the garlic powder and salt. Use clean hands or a spoon to turn the broccoli so it is coated in the olive oil and garlic powder and salt.
- Roast the broccoli for 10-15 minutes until tender. Remove from the oven and sprinkle the grated Parmesan cheese. Let sit for 1-2 minutes to allow the cheese to melt. Serve.