Roasted Broccoli with Parmigiano-Reggiano Recipe

Roasted Broccoli with Parmigiano-Reggiano Recipe

How To Make Roasted Broccoli with Parmigiano-Reggiano

Crisp-tender broccoli, robust garlic, and savory parmigiano-reggiano makes this roasted broccoli a flavor-packed side dish to any meal!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2lbsbroccoli crowns,dry
  • 3extra virgin olive oil
  • 3garlic cloves,minced
  • ¾tspkosher salt
  • ¼tspfreshly ground black pepper
  • ¾tspsugar
  • 3tbspparmigiano-reggiano,freshly grated
  • lemon wedge,optional


  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.

  2. Cut the broccoli into 2-inch florets, leaving 1 to 2-inches of stems attached. Discard the remaining thick stalks.

  3. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.

  4. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary.

  5. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top.

  6. Sprinkle the remaining cheese over top, serve hot, and enjoy!


  • Calories: 115.99kcal
  • Fat: 2.93g
  • Saturated Fat: 1.27g
  • Monounsaturated Fat: 0.74g
  • Polyunsaturated Fat: 0.16g
  • Carbohydrates: 17.71g
  • Fiber: 6.25g
  • Sugar: 4.90g
  • Protein: 9.14g
  • Cholesterol: 4.74mg
  • Sodium: 541.72mg
  • Calcium: 197.99mg
  • Potassium: 743.96mg
  • Iron: 1.89mg
  • Vitamin A: 85.32µg
  • Vitamin C: 206.74mg
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