Roasted Parmesan Broccoli

Growing up, fresh veggies were an infrequent visitor to our table. Frozen vegetables? Yup, and far preferable to their mutant cousins, canned vegetables, which also often accompanied our meals. (Can you say “canned peas”? Yuck!) But fresh? That came later when I was much older. I’m sure my mom found it easier with a house full of kids to rely on quick, easy alternatives–I know I love keeping those steam-in-a-bag veggies on hand because my kids can prepare them by themselves. I can’t really blame her.

fresh broccoli

As I grew older, I learned the magic of steaming fresh vegetables and my world was turned upside down. This helped retain the crispness and keep the flavor fresh. But despite this magic, the veggies were still lacking, somehow. Butter helped, but it wasn’t enough. There was something missing.

Then I learned how to roast vegetables.

roasted Parmesan broccoli

I always knew about roasting potatoes and carrots and onions–a large bowl overflowing with them has been present at Thanksgiving holidays, year after year. But did you know you can roast other vegetables? Not only that, did you know that roasting them would be life-changing? It is! And it’s oh-so-easy, too!

All you need to do is toss your cut vegetables (in this case, broccoli) with some olive oil, season, and set in the oven for 20 minutes or so. The process seals in the flavor and enhances it. There’s just no beating roasted vegetables!

roasted Parmesan broccoli

For my roasted broccoli, I like adding grated Parmesan and Romano cheese to kick it up a notch. Yup, the stuff in the shaker canister. I know I should be ashamed. I should tell you to freshly grate it, but I’m all about the ease. It’s part of the appeal of this dish. You could almost make this in your sleep. But please don’t–like the hairdryers with silly warnings about not operating while unconscious, you know better than that.

Which vegetables do you prefer roasted?

5.0 from 1 reviews
Roasted Parmesan Broccoli
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 12 ounces broccoli florets
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons grated Parmesan & Romano cheese (yup, from the shaker canister)
  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large mixing bowl toss the florets and olive oil. Add the grated cheese and toss until evenly coated.
  3. Spread on the prepared baking sheet and bake on the center rack for 20 minutes, stirring and rotating the pan halfway through the baking time.
  4. Serve immediately.


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  1. Oh gosh this is easy! Will definitely try it, and since I’m a spice lover, I think I’ll add some garlic and onions. MMMM. Can smell it now!
    I also love roasted brussel sprouts, but you’ve got me thinking, now to try more and more vegies in the oven. Carrots, anyone? 🙂

    1. Crazy easy, isn’t it? Doesn’t even take all that much to enhance what’s naturally there when you roast veggies. I’m with you on the Brussels sprouts, though–the only way I’ll eat them is roasted. Go crazy! Enjoy!

      • wanda on February 5, 2015 at 4:04 pm
      • Reply

      I love cauliflower roasted too……yummy

  2. At least twice a week we roast broccoli or cauliflower this way and when in season I love roasted brussel sprouts!!!!!

    1. Awesome veggies to roast! My kids actually beg for roasted Brussels sprouts. I’ll probably be doing a post for how we prepare them, because there are a few different ways.

  3. That looks like a really good weeknight side dish!

    1. Absolutely! Doesn’t get much easier than this!

    • Roberta on February 23, 2014 at 10:24 am
    • Reply

    Your father is the one that grew up with the “canned” veggies. I never liked them myself and opted for the frozen over those any day and now that I have a Tupperware steamer, I use that more than anything.

    1. Aw, Mom. I still love you! 🙂

  4. Such a brilliant idea! Now I can replace my dull steam broccoli! Thanks Carrie for sharing!

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