Crispy, roasted broccoli florets coated in garlic, olive oil, and golden Parmesan for a crunchy, flavorful side that’s ready in under 30 minutes.

Scale

1 large head of broccoli, chopped into florets

3 tablespoons olive oil

1 teaspoon garlic powder

Salt and black pepper to taste

1/2 teaspoon paprika (optional)

1/2 cup Parmesan cheese, shredded or finely grated

Preheat oven to 425°F (218°C).

Clean and dry broccoli. Toss in a large bowl with olive oil, garlic powder, salt, pepper, and paprika.

Spread broccoli in a single layer on a parchment-lined baking sheet.

Roast for 12–13 minutes.

Remove, sprinkle Parmesan over the top.

Roast again for 7–8 minutes until cheese is golden and broccoli edges are crisp.

Serve warm with optional lemon zest or dipping sauce.

Do not overcrowd broccoli on the sheet—spacing is key for crispiness.

Fresh Parmesan melts and crisps better than canned versions.

Keywords: parmesan broccoli, roasted broccoli side dish, crispy roasted vegetables