Y’all. I did it. I actually did it.
I got my kid to eat broccoli. And it only took 9 years. And he loved it.
My trick? Roasting it.
Now I’ve been roasting vegetables of years. It’s my favorite way to do most of them – green beans, carrots, squash, mushrooms, Brussels sprouts, etc. He’ll eat green beans and the occasional Brussels sprout. He LOVES spinach, but for whatever reason, I never thought about offering him up some roasted broccoli. I coated it in parmesan cheese, garlic, and a drizzle of lemon juice and he was sold. But I mean, who wouldn’t with that combo? Lemon, garlic, AND parmesan cheese? Yes, please!
I’m a die hard broccoli fan and this might be my most favorite way to make it now. It’s a far cry from the microwaved frozen blocks of broccoli and cheese of my childhood (which I still like, BTW). But the parmesan cheese gives it so much flavor and I just love how the edges get a little charred. So good! I just know you’re gonna love it, too!
Recipe Card
Roasted Broccoli
Ingredients
- 1 1/2 pounds broccoli
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 425°F and cover a baking pan with edges (jellyroll pan) with aluminum foil or spray it lightly with nonstick cooking spray.
- Wash and cut the broccoli into florets of roughly the same size.
- In a large bowl, toss the broccoli with the olive oil. Sprinkle with the garlic powder, salt, and parmesan and toss to coat.
- Spread the broccoli out evenly on the prepared sheet. Drizzle with the lemon juice. Roast for 15 to 20 minutes or until tender and lightly charred. Serve immediately.
Recipe adapted from Simply Recipes.
Can you use frozen broccoli
You can, but it wouldn’t recommend it.
My mercy this is delicious. I tossed some of the powder cheese dusted florets (I did not use lemon juice but sprayed it with olive oil before adding the cheese instead) into the air fryer because I needed it to cook faster. 5-8 minutes at 450 and there it is. We still love our cheese sauce broccoli too, but this recipe has brought fresh broccoli back to our table. TY. I used te big stem by grating it into Broccoli Salad in another meal.
I need to grab me some of that cheese powder!!!
Awesome and easy. What more can you ask.
I agree! So glad it turned out great for you!
Made this today ,absolutely delicious !
Awesome! Love hearing that!
Stacey, I had a surprise birthday party lunch for a friend yesterday and served your Roasted Broccoli. I just wanted you to know that it was a BIG HIT with everyone. My husband and I had it again for supper and he raved about it, too! I don’t think I’ll ever make broccoli any other way. Thanks so much for this wonderful recipe!
I’m just tickled y’all enjoyed it so much! It’s pretty much the only way I make broccoli now too!
I have made one similar but put a bit of red pepper on it and no cheese, think I will try cheese next time. I Love Broccoli and this sounds wonderful!!
Sounds great!
This looks delicious. Have you tried roasting it on Stove. I saute til brown. Add a little chicken broth and put a lid on til it’s ready. Then I put a little butter on top. Chicken broth cooks away but leaves flavor. I’m going to try your recipe this week!
This sounds amazing! I’ve not tried it this way, but I certainly will!
What kind of Parmesan did you use? Grate your own, pre-packaged or the powder kind?
Sounds really good!
I use the green canister of grated parm for this.
Thanks
🙂