The perfect side dish to any meal! Broccoli baked with olive oil and garlic then sprinkled with parmesan cheese. Only 122 calories per serving!

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About Garlic Parmesan Broccoli

Looking for the best oven baked broccoli around? A garlic broccoli recipe – or, better yet, roasted broccoli with parmesan – that will be the best side dish, appetizer, or even a small lunch?

Then look no further!

I guarantee that this recipe for garlic parmesan broccoli is the easiest and best way to make broccoli (and I know you have some in your freezer!)

Can you make roasted parmesan broccoli in advance?

Yes, you can make this in advance – sorta. You would still need to heat the broccoli up in the oven (to give it the same ever-so-slightly crunchy texture) but making it the day before will still save you time on mixing ingredients and seasoning the broccoli (neither of which take very long). So while it won’t save you a ton of time, there are days where a little less active time in the kitchen can go a long way.

How to Make Roasted Broccoli the Day Before:

  • Prepare the roasted parmesan broccoli per the recipe instructions.
  • Remove from oven and allow to come to room temperature.
  • Keeping the broccoli in the pan or dish you baked with, cover the top with aluminum foil and secure it around the sides.
  • Place dish in the refrigerator.
  • When ready to bake, remove the dish from the refrigerator and discard the aluminum foil.
  • Let dish rest on the counter while preheating the oven to 425 degrees F.
  • Bake broccoli for 15 to 20 minutes.
  • Serve immediately.

Will this dish make for good leftovers?

Yes, it totally will!

You can either heat it up in the microwave (and lose some of the texture for the speediness of readines) or heat it up in the oven as explained in the “make in advance” instructions above.

How long is my broccoli side dish good for?

While this dish is best served immediately, it will stay good in the refrigerator for three to five days.

Can parmesan and garlic broccoli be frozen?

Yes, roasted broccoli can last up to 10 months in the freezer. The only downside is that the crispiness will suffer the longer this dish is stored. It will remain tasty, but it will be a softer dish.

How to Freeze Roasted Broccoli:

  • Prepare the roasted parmesan broccoli per the recipe instructions.
  • Remove from oven and allow to come to room temperature.
  • Transfer baked broccoli to an airtight container or freezer bag
  • Store in the freezer up to 10 months.
How to roast broccoli ni the oven.

Can you use frozen broccoli?

This has been asked a few times in the comments, so I wanted to address it here: I talk about using frozen broccoli with this recipe, but I thaw it before cooking. This doesn’t take long – just put the broccoli in a strainer and run some lukewarm water over it until it’s soft (usually takes a few minutes). Then that’s it! Pat the broccoli dry and you’re ready to cook!

Notes & tips for garlic broccoli recipe

  • One of the ways that this recipe “works” is the cook time. It’s tricky to know how to oven roast broccoli, but the key is a higher temp (425 degrees F) coupled with a slightly shorter cook time (10-12 minutes.) I’ve tried many recipes for cooking broccoli in the oven but this has been the best ratio I’ve found so far.
  • To ensure even cooking, you want to cut your chosen vegetables into similar sizes.
  • Be aware that all vegetables get smaller when they are roasted, so you may need to whip up more of this recipe than you originally expect.
  • Throw some breadcrumbs in the mix for more crisp. Panko breadcrumbs can be used for maximum crunch punch.
  • Fresh parmesan is best for this recipe, but all forms of parmesan will work.
  • Almost any recipe that includes roasting a vegetable will tell you to toss them in olive oil. A mess-free and quick way to evenly coat your vegetables in the olive oil is to throw the oil and your chopped vegetables into a heavy-duty Ziploc bag, close it, and give it a good shake!

More great side dishes

This post was originally published on March 4th, 2015. It was updated with new content on March 2nd, 2020.

Recipe Details

4 from 56 votes

Garlic Parmesan Broccoli

5 mins prep + 10 mins cook
118 kcal
Yields: 6 servings
The perfect side dish to any meal! Broccoli baked with olive oil and garlic then sprinkled with parmesan cheese. Only 122 calories per serving!

Ingredients 

Instructions

  • Preheat oven to 425 F. Drizzle a little olive oil on a baking sheet, then use a paper towel to rub the pan down.
  • In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it’s completely coated.
  • Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.
  • Bake for 10-12 minutes, or until broccoli is cooked through.
  • Sprinkle cooked broccoli with parmesan cheese before serving.

Nutrition

Calories: 118kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 111mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 101.6mg | Calcium: 105mg | Iron: 0.9mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




52 comments

    • Leona

    I wonder if I could add bacon to this?

    • Chinazor

    Thanks a whole lot for this amazing recipe. I am definitely giving it a try.

    • Taylor altazan
    • 5 stars

    It was really good and juicy! I would definitely make this again!

    • Christine @ myblissfulmess
    • 5 stars

    This lovely side dish got rave reviews from my family. Picky Hubs and two 12 year old kids really enjoyed this. There were no leftovers, and instead a race to see who got seconds! It’s a very simple side dish that packs some great flavor, and I love that! I did add more garlic than the recipe said, but my family and I are garlic fanatics. I also used fresh grated Parmesan/Reggiano cheese. Fantastic!

    • Heather

    Hi! Do you use grated Parmesan (like the powder in the round plastic canister)
    Or shredded Parmesan ( in the refrigerated section in bags)?
    Or does it even matter?
    Thanks so much,
    Heather

    • Colleen Walters

    your recipe online was a scrambled mess could not read the recipe it was like two pages wrapped over each other

    • Cheryl

    I dont see where this can have 9 carbs per serving when a cup of broccoli has only 4 and a clove of garlic has less than one

      • Nicki

      We were trying to figure this out too!

    • Aquaguard RO Installation
    • 4 stars

    I LOVE BROCCOLI and will definitely have this in my file of appetizers. Thank you.

    • Commercial RO Plant

    This looks amazing! Can’t wait to try it out when I muster the courage. :).

    • sherry

    Really, Really Good! And I use 1/2 the amount of Parmesan to keep it low calorie:)

    • Lynda E
    • 5 stars

    Hi. Sounds delish. I prefer fresh broccol. How long should I roast it. P.S. my an old friend of mine and I are trying to eat more veggies πŸ˜‡

    • Pam
    • 5 stars

    I tried this last night and it was very good. I ended up cooking it at 500 degrees as that was what my fish recipe called for and it turned out awesome. My an old friend of mine said it was cooked perfectly. Pretty good since I’ve never baked it before! πŸ™‚ Thanks for sharing the recipe.

      • Chrisy

      Thanks for writing in, Pam! I’m glad to hear it still baked well with the other dish πŸ˜€

    • Diane Lytle Greve
    • 5 stars

    I can’t wait to try your broccoli recipe, its so easy.. Thanks for the recipe.

    • Julie

    Could you prepare this and then freeze it?! If so, how would you go about thawing, cooking, etc? Thanks!

    • Sherri Richard

    I MADE THIS GARLIC PARMESAN BROCCOLI WITH BAKED CHICKEN IT WAS WONDERFUL…. IT WAS AN EXELLENT SIDE FOR ANYTHING…. THANKS FOR LETTING ME FIND THIS RECIPE…
    SHERRI