Crispy Parmesan Roasted Broccoli

Crispy Parmesan Roasted Broccoli is cooked in the oven until the edges are caramelized and crispy, and then sprinkled with parmesan cheese.

Crispy Parmesan Roasted Broccoli |

 Alright, people.  You need to listen up here because this recipe is going to change the way you look at broccoli forever.  It's that good.  You could call it my new obsession.

I would understand if you're thinking to yourself, "What could possibly be so exciting about broccoli?"  And you know what?  I wouldn't blame you.  Because if I was eating plain old steamed broccoli, I would be saying the same thing.

Crispy Parmesan Roasted Broccoli is fresh broccoli that is cooked in the oven until the edges are caramelized and crispy, and finished with parmesan cheese.

But this is not plain old steamed broccoli.  Oh, no.  Not by far.  In fact, this is the best broccoli I have ever eaten.  Roasting the broccoli along with just a few simple seasonings and olive oil creates crispy, caramelized bits around the edges that are to die for.  If you ask me, the crispier, the better.  Don't worry, the browned parts doesn't taste burnt.  In fact, the caramelization brings out the broccoli's sweetness.  Pair it with the salty parmesan and it is a match made in heaven.

I do have to confess, I have eaten an entire head of broccoli by myself afer making it this way. I suppose if your going to indulge, broccoli is a good choice!  And this recipe does taste delicious and indulgent.  Don't believe a healthy broccoli recipe can be indulgent?  Try it and let me prove you wrong.  ;)

Crispy Parmesan Roasted Broccoli

  • 2 large bunches of broccoli 
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp garlic powder
  • 2 tbsps parmesan cheese, grated

  1. Preheat oven to 425°.  
  2. Wash the broccoli and dry it thoroughly.  Cut into florets, leaving the stems of the florets fairly long.  If the florets are large, cut them in half.  
  3. In a large bowl, toss together the broccoli, olive oil, salt, pepper, and garlic powder until all of the florets are coated.
  4. Spread the broccoli in a single layer into a large cast iron skillet or onto a foil-lined cookie sheet.  Roast for 10 minutes, flip, then roast for an additional 10-15 minutes, depending on how crispy you like them.  Sprinkle with the grated parmesan and serve.

  • Source: Me.


  1. You are an evil, evil temptress miss Becky. I'd leave my wife on Christmas morning for a woman who could cook like you. That looks amazing!

    1. Well, I wouldn't want you to leave your wife! Haha! Maybe slip her a link to my blog and she can whip up some of my recipes up for you. wink wink. Thanks for the compliment. :)

  2. Sounds really yummy. You might want to reconsider baking with olive oil at that temperature which is around or above its smoking point. If the oil goes above the smoking point then the oil chemically changes and becomes really unhealthy.