Big Batch Garlic Parmesan Roasted Broccoli

Big Batch Garlic Parmesan Roasted Broccoli

Ingredients:

  • 4 lbs fresh broccoli florets (about 3–4 large heads)
  • 10 cloves garlic, finely minced or grated
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • ½ cup olive oil
  • 1½ tsp kosher salt (or to taste)
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes (optional, for a kick)
  • Zest of 1 lemon (optional but adds brightness)
  • Juice of ½ lemon (optional, added after roasting)

Instructions:

  1. Preheat Oven:
  • Set oven to 425°F (220°C). Line two large baking sheets with parchment paper or foil.
  1. Prepare Broccoli:
  • Wash and thoroughly dry the broccoli florets.
  • Cut into evenly sized pieces so they roast uniformly.
  1. Season:
  • In a large mixing bowl (or divide into two batches if needed), toss broccoli with:
    • Olive oil
    • Minced garlic
    • Salt, pepper, red pepper flakes
    • Lemon zest (if using)
  1. Roast:
  • Spread broccoli in a single layer on the baking sheets.
  • Don’t overcrowd—use two trays for even roasting.
  • Roast for 22–27 minutes, flipping once halfway through, until edges are browned and crispy.
  1. Add Parmesan:
  • In the last 5 minutes of roasting, sprinkle Parmesan evenly over the broccoli.
  • Return to oven until cheese is melted and golden.
  1. Finish:
  • Once out of the oven, squeeze lemon juice over the broccoli (if using) and adjust seasoning.
  • Serve hot, with extra Parmesan if desired.

Storage & Reheating:

  • Fridge: Store leftovers in an airtight container for up to 3–4 days.
  • Reheat: Best in a toaster oven or skillet to restore crispness

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