Erika Wassall, the Jersey Farm Scribe here with a scrumptious Oven Roasted Broccoli Parmesan Recipe that will make you love your veggies!
Easy Oven Roasted Broccoli Parmesan Recipe
I. Love. Broccoli. I love it as a side. I love it in a casserole. In baked dishes. With cheese. By itself. I just love it. But I’ll admit, it gets old. Steamed broccoli, while yummy, is tricky. Too long and it’s soggy and disappointing.
Solution: Roast it!!
The final product is extra full of broccoli flavor, slightly crispy, MUCH more forgiving with timing and all around just right.
And one of my favorite parts, it takes about 8 minutes! So I can prep the broccoli, make the rest of the meal, and then toss it in the oven at the last minute. E-Z!
Start with fresh broccoli. You CAN roast the frozen stuff, but it won’t come out nearly the same. The frozen broccoli already has a lot of water in there, which is what we’re avoiding entirely by roasting. Cut it into small piece, or large pieces, really whatever you want. Personally, I enjoy the crunch, so I cut them into fairly small pieces.
Toss them on a cookie sheet, and mix up (with your hands, only way to go!) into 2 TBS olive oil and about a teaspoon of salt.
That’s ALL the prep. Everything else you can do in the last 5-8 minutes of your meal’s cooking time.
When you’re ready, pop it in a 450-degree oven. Start checking after 4 or so minutes. Depending on how small you cut them, these guys cook fast in high heat. When they’re JUST fork tender (meaning, a small amount of pressure and the fork will go through the stem part), turn the oven off, and stick the broiler on high for the last minute or two.
(Wanna try something yummy? Sprinkle on some Parmesan cheese at this stage!!)
Watch CLOSELY while under the broiler. 30 seconds can make a big difference. Two minutes is usually good. Personally, I let the tops become just slightly burnt for a nice crunch, and then I know they’re done. But just on either side is delish as well, so don’t stress it too much.
Remember, this is an EASY side, not meant to be worried about. Burnt roasted broccoli, really still pretty good. Slightly uncooked roasted broccoli, still a winner.
TIP: This is an EXCELLENT recipe to use if you’re putting the broccoli into a baked good or other recipe where too much water is a problem. Whenever I see a recipe that says “cook broccoli and then squeeze all the water out” I can’t help but giggle. I don’t know about you, but I can NEVER get all the water out. Cook the broccoli this way instead, and there won’t BE any water to squeeze out!!!!
So be sure to give this oven roasted broccoli parmesan recipe a try and I bet it becomes a staple in your house like it is in mine!
Roasted Broccoli Recipe
- 1 large bunch of Broccoli (cut into small pieces)
- 1.5 TBS olive oil (per head of broccoli)
- salt to taste
- 1/8 cup of freshly grated parmesan cheese
– Preheat oven to 450
– Put cut up broccoli on cookie sheet
– Coat with olive oil and salt
– Put in middle or slightly higher rack in oven for 5 or so minutes
– When just fork tender, turn oven off and turn broiler on HIGH
– Optional: (add parmesan cheese here, just sprinkle, no need to mix)
– WATCH CLOSELY, remove when optimally browned, about two minutes
YUM!!! Let me know if you try this oven roasted broccoli parmesan recipe. I always love to hear from you!