Ingredients
Method
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Prep the broccoli: Cut the broccoli into even-sized florets and place them in a large mixing bowl.
- Season: Drizzle the olive oil over the broccoli, then sprinkle with garlic powder, dried parsley, and salt. Add in half (1/4 cup) of the parmesan cheese. Toss well until all the florets are evenly coated.
- Roast: Spread the broccoli out in a single layer on the prepared baking sheet. Roast for 18–20 minutes, stirring halfway through, until the edges are crispy and golden. Then, toss with the remaining 1/4 cup of parmesan before serving.
- Serve: Serve immediately while hot and crispy. It’s perfect as a side dish for chicken, fish, or pasta!
Nutrition
Notes
Store any leftover parmesan broccoli in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or the air fryer or oven to keep it crispy!
Tips:
- Don’t overcrowd the pan. Give the florets space! Too close together and they’ll steam instead of roast.
- Use high heat. 400°F to 425°F is ideal for getting those crispy, caramelized edges.
- I always use freshly grated Parmesan. Pre-shredded cheese won’t melt and crisp the same way, so I recommend shredding it from a block if you can.