Roasting vegetables is my favorite way to eat vegetables. Some salt and pepper, a little olive oil, and a good char just really transforms a vegetable from blah to BAM! The base for this recipe can really be used on any vegetable to up the wow factor. Roasted garlic Parmesan broccoli is quick and so easy to make, don’t be surprised if it becomes a regular in your dinner rotation.
We eat a lot of roasted peppers, asparagus, cauliflower, and broccoli in our house. Our youngest son still hasn’t developed a fondness for roasted veggies, he prefers cheese covered (which is delicious) but the rest of us could eat them nearly every day. By the way, just in case you were wondering, I force Aidan to eat some or he sits there all night crying. I’m kidding, that was me growing up. This girl was not very fond of spinach.
My mom first made roasted parmesan broccoli for me a long time ago for my birthday (we won’t say just how long ago). I immediately loved it! I honestly don’t remember if my mom’s recipe had garlic in it or not, but at some point over the years I added it to my own and it’s been that way every since.
I hope everyone enjoys this wonderful side dish, and I thank my mom for the inspiration!
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Roasted Garlic Parmesan Broccoli
-2 to 3 heads/bunches of broccoli
-2 tbsp olive oil
-1 tbsp garlic paste (or 3 garlic cloves, crushed)
-1/4 tsp Lite Salt
-1/4 tsp ground pepper
-1 cup shredded Parmesan cheese
1. Preheat oven to 400. Cover a cookie sheet with tinfoil and spray with cooking spray.
2. Wash and cut broccoli into florets.
3. In a gallon size Ziploc bag, add the olive oil, garlic paste, salt, and pepper. Mush/mix the ingredients together through the bag.
4. Add the broccoli to the bag. Leaving in a bit of air, close the bag and shake, rotate, and massage bag to make sure the broccoli is thoroughly covered in the garlic/olive oil mixture.
5. Spread broccoli on prepared baking sheet and bake for 8 – 10 minutes.
6. Stir/flip the florets and bake another 8 – 10 minutes.
7. Stir/flip again, and sprinkle Parmesan cheese on top of the broccoli.
8. TURN OVEN OFF. However, return the cookie sheet to the oven for 5 more minutes to melt the cheese.
9. Serve with your favorite entree and enjoy!
We got 4 1/2 servings out of this, but for simplicity I calculated as only four servings. Using a calculation of 4 servings, this came to about 230 calories, 4 gram net carbs, 18 grams of protein, and 14 grams of fat per serving. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
Roasted Garlic Parmesan Broccoli recipe minus the story:
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