This oven roasted broccoli recipe turns fresh broccoli florets into crisp, golden brown perfection with olive oil, garlic, Parmesan, and a bright squeeze of lemon. It’s one of those easy roasted vegetable recipes that never fails, full of fresh flavor, and simple enough to make any night of the week.
“This is BOTH my kiddos’ favorite veggie!!! They can eat a whole pan of roasted broccoli!”
I’ve heard from many of you that vegetables can be tough to make exciting, so I wanted to share one of our favorite simple sides. This roasted broccoli with garlic, Parmesan, and lemon is on regular rotation at our house because it’s quick, flavorful, and goes with everything from chicken to steak to pasta.
If you’ve tried my Oven Roasted Asparagus or Easy Oven Roasted Cauliflower, this recipe follows the same simple method but with broccoli’s extra earthy flavor and that irresistible crispy edge. It’s a side dish that feels fresh enough for a weeknight and special enough for holidays – whether you’re serving it with chicken, steak, or pasta, roasted broccoli just works!
Be sure not to miss my Roasted Brussels Sprouts with Bacon and Apples, Haricot Verts with Dijon Vinaigrette, or these Bacon Wrapped Green Beans!
Why you’ll love this family favorite recipe!
- It only takes a few minutes to prep and goes perfectly with almost any main dish.
- Roasting broccoli in the oven gives it a tender-crisp texture with caramelized edges and a rich, nutty flavor that steaming just can’t match.
- The mix of olive oil, garlic, Parmesan, and fresh lemon juice adds layers of savory, salty, and bright flavor that make this simple side feel special.
Why We Love This Recipe
- Roasting broccoli in the oven gives it a tender-crisp texture with caramelized edges and a rich, nutty flavor that steaming just can’t match.
- The mix of olive oil, garlic, Parmesan, and fresh lemon juice adds layers of savory, salty, and bright flavor that make this simple side feel special.
- It’s an easy, family-friendly recipe that takes only minutes to prep and goes perfectly with almost any main dish.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Broccoli – Fresh florets roast up tender with crisp edges. I usually grab the big pre-cut bag from Costco, and include some of the stems (peeled) too.
- Olive Oil – Helps the broccoli caramelize and adds rich flavor. Extra virgin olive oil gives the best result.
- Garlic – Fresh minced garlic adds bold flavor and that wonderful roasted aroma. Skip it if you prefer a milder version.
- Kosher Salt & Black Pepper – Simple seasoning that brings out the broccoli’s natural sweetness and balances the lemon and cheese.
- Fresh Lemon Juice – A squeeze of lemon after roasting brightens everything up.
- Parmesan Cheese – Freshly grated Parmesan melts slightly for a salty, nutty finish.
How to Make Oven Roasted Broccoli with Garlic, Parmesan and Lemon
- Prep the broccoli. Cut broccoli into florets, including some of the stems if you like. Just peel away the tougher outer skin first so everything cooks evenly.
- Season and toss. Spread the broccoli on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper, and toss until everything is well coated. (I do this right on the sheet pan to save a bowl.)
- Roast until tender-crisp. Bake in a 425°F oven for 14-18 minutes, tossing halfway through, until the edges are golden brown and the broccoli is tender-crisp. Adjust the roasting time depending on how crunchy or soft you like it.
- Finish and serve. Transfer the roasted broccoli to a bowl and toss with a drizzle of fresh lemon juice, a bit more olive oil, and freshly grated Parmesan cheese. Serve warm for the best flavor.
Yes, but fresh broccoli gives the best tender-crisp texture. If using frozen, thaw it first and pat it very dry so it roasts instead of steaming.
Spread the florets in a single layer on the baking sheet and don’t overcrowd them. This helps them brown evenly and get those golden edges.
You can prep and season the broccoli a few hours in advance, but roast just before serving for the best flavor and texture.
Tips for Success
- Roast on the middle rack so the broccoli browns evenly without burning the garlic.
- For extra flavor, sprinkle a pinch of red pepper flakes or bagel seasoning before serving.
- Scale the recipe if you’re cooking for a crowd, just lay the broccoli out in a single layer, with a bit of space around each piece, on multiple pans, and rotate the pans halfway through for even cooking.
Easy Ways to Cook Vegetables
Switching up how you cook your veggies can completely change their flavor and texture. Here are my go-to methods:
- Roasted – My favorite! Broccoli, cauliflower, asparagus, Brussels sprouts, and peppers all get golden and crisp with just olive oil and seasoning.
- Grilled – Adds a smoky flavor that’s perfect for summer. Try peppers, zucchini, mushrooms, or onions, and my Grilled Vegetable Quesadillas!
- Sautéed – Quick and great for tender-crisp veggies like baby bok choy or green beans.
- Steamed – Simple and light, ideal for broccolini or cauliflower when you want something easy.
More Veggie Sides the Family Will Love
- Tender Roasted Green Beans
- Southern Collard Greens
- Creamy Mashed Cauliflower
- Cactus and Corn Salad
- Sauteed Swiss Chard
- Roasted Brussels Sprouts with Bacon and Apples
- Chopped Kale Salad
- Butternut Squash Risotto
Easy Oven Roasted Broccoli
Ingredients
- 1½ pounds broccoli 1 large or 2 smaller heads broccoli, cut into 1½-inch florets, stems peeled and sliced ¼ inch thick
- 3 Tablespoons olive oil divided
- 2 cloves garlic minced
- Kosher salt
- freshly ground black pepper
- 1 Tablespoon fresh lemon juice from ½ a lemon
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Wash and trim broccoli into florets and stems.1½ pounds broccoli
- On a large baking sheet, sprinkle the broccoli with minced garlic, then drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Toss to coat evenly.3 Tablespoons olive oil, 2 cloves garlic, Kosher salt, freshly ground black pepper
- Roast broccoli in the oven for 14-18 minutes, tossing halfway through, until lightly browned on bottoms or around edges and the broccoli is tender-crisp.
- Transfer roasted broccoli with garlic to a bowl and toss with remaining olive oil, lemon juice, and Parmesan cheese. Taste and season with additional salt or pepper as needed. Serve immediately.1 Tablespoon fresh lemon juice, ¼ cup freshly grated Parmesan cheese
Notes
- Roast on the middle rack for even browning and crisp edges.
- Use fresh lemon juice and grated Parmesan for the best flavor.
- Don’t overcrowd the pan – the broccoli should roast, not steam.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 400°F for 5-7 minutes to bring back that tender-crisp texture.
I just got one of those bags of broccoli from Costco and will be making this recipe. I also struggle with side dish ideas and this one has everything I love in it!
I love roasting broccoli in the oven. So easy and so delicious!
This was so easy and it turned out perfectly! The parmesan cheese was the clincher! Will definitely make this a lot with our dinners!
I never realized just how important it was to add a little lemon to veggies, or just about anything, to add that little bit of brightness! This is no exception and utterly delicious!
I ALWAYS need a great side dish, broccoli is one of our favorites. Love this new idea for it!
Love the addition of lemon and the sprinkle of cheese. I could eat broccoli with every meal, especially roasted broccoli. Super flavorful and nutritious.
This is BOTH my kiddos’ favorite veggie!!! They can eat a whole pan of roasted broccoli!
Roasting veggies is SO MUCH better than steaming them!! This recipe turned out perfectly! Thank you!
I loooove this recipe, my brocolli came out very well. The brocolli had just a bit of crunch and the lemon and parmesan cheese boosted the taste of the broccoli without overpowering it. I was looking for ways to take my freash vegatables up a notch, and this is certainly a notch that I’ve found for my brocolli. Thanks for posting your recipe!
Everyone enjoyed this. It was easy to throw together. Thanks.