Parmesan Broccoli Recipe

Broccoli florets: Fresh broccoli cut into small pieces, which roast nicely and get crispy in the oven.

Olive oil: Adds a smooth, rich flavor and helps the broccoli roast evenly.

Parmesan cheese: A salty, nutty cheese that melts perfectly on top of the hot broccoli.

Garlic: Fresh garlic cloves, minced to give a punch of flavor.

Salt and pepper: Basic seasonings that bring out the natural taste of the broccoli and cheese.

One of the most important steps in this Parmesan Broccoli Recipe is tossing the broccoli florets with the olive oil, minced garlic, salt, and pepper before baking. Here’s how to do it so every piece gets coated just right:

1. Put your broccoli florets in a big enough mixing bowl so they have room to move.
2. Pour in the olive oil and add the minced garlic along with a pinch of salt and pepper.
3. Use your hands or a big spoon to gently toss everything together. Lift the broccoli up from the bottom and turn it over so the oil and seasoning cover every floret.
4. Keep tossing until you see the broccoli looks shiny and evenly coated.

Doing this step well makes a big difference because the olive oil helps the broccoli roast evenly in the oven and get that nice crispy edge. The garlic sticks to the broccoli too, so every bite has flavor. If you don’t toss it well, some pieces might dry out or taste bland.

When I first made this, I didn’t toss the broccoli enough and some parts stayed dry while others were oily. Now I always take a little extra time to toss it carefully—it’s worth it! Also, if you want to save time, you can toss the broccoli right on the baking sheet instead of using a bowl. Just drizzle the oil and sprinkle the garlic, salt, and pepper, then use your hands or a spatula to mix it all around before spreading it out. Either way works great and makes the Parmesan Broccoli taste delicious.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted or steamed in the same way as broccoli.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting vegetables.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, though it is slightly sharper.

• garlic, minced - Substitute with shallots, minced: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and complexity to the dish.

• Allow the broccoli to cool completely before storing. This helps prevent condensation, which can make the broccoli soggy.
• Transfer the cooled broccoli florets to an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispiness.
• Store the container in the refrigerator. The Parmesan Broccoli will stay fresh for up to 3-4 days.
• For freezing, spread the cooled broccoli on a baking sheet in a single layer. This prevents the pieces from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the broccoli is frozen solid.
• Once frozen, transfer the broccoli to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the broccoli in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again.

• Oven Reheat: Preheat your oven to 350°F (175°C). Spread the leftover Parmesan Broccoli on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes until warmed through. Remove the foil for the last 5 minutes if you want to regain some crispiness.

• Stovetop Reheat: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Add the leftover broccoli florets and sauté for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

• Microwave Reheat: Place the Parmesan Broccoli in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, stirring halfway through, until heated evenly.

• Air Fryer Reheat: Preheat your air fryer to 350°F (175°C). Place the leftover broccoli florets in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until the broccoli is hot and crispy.

• Steamer Reheat: Set up a steamer basket over boiling water. Place the Parmesan Broccoli in the basket and cover. Steam for about 5 minutes until heated through. This method helps retain the broccoli's moisture and tenderness.

• Oven: Used to bake the broccoli at a high temperature to achieve tenderness and slight crispiness.

• Mixing bowl: Utilized to toss the broccoli florets with olive oil, minced garlic, salt, and pepper.

• Baking sheet: Provides a flat surface to spread the broccoli in a single layer for even cooking.

• Measuring cup: Ensures accurate measurement of the olive oil and grated parmesan cheese.

• Garlic press: Helps to mince the garlic cloves efficiently.

• Spatula: Assists in tossing the broccoli with the seasoning and spreading it on the baking sheet.

• Grater: Used to grate the parmesan cheese finely.

• Oven mitts: Protects your hands when handling the hot baking sheet.

• Serving dish: For presenting the finished Parmesan broccoli hot and ready to eat.

Pre-chop broccoli: Cut the broccoli florets in advance and store them in an airtight container in the fridge.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Preheat the oven early: Start preheating your oven before you begin prepping the ingredients.

Batch cook: Double the recipe and store extra portions in the fridge for quick reheating later.