Garlic Parmesan Roasted Broccoli Recipe

Garlic parmesan roasted broccoli is a crispy, savory side dish that pairs well with almost any protein. The high-heat roasting caramelizes the florets while parmesan adds a rich, nutty crust. Each serving delivers 8g of protein and only 6g of net carbs, making it an ideal low-carb vegetable side.

Ingredients

• 500g broccoli florets (about 1 large head)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 50g parmesan cheese, finely grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. Cut broccoli into evenly sized florets, about 4-5cm each, so they roast evenly.
3. Pat the broccoli dry with paper towels to remove excess moisture for maximum crispiness.
4. In a large bowl, toss broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes until evenly coated.
5. Spread broccoli in a single layer on the prepared baking sheet, ensuring pieces are not overlapping.
6. Roast for 15 minutes, then flip each floret using tongs.
7. Sprinkle grated parmesan evenly over the broccoli florets.
8. Return to oven and roast for another 8-10 minutes until the parmesan is golden and the broccoli edges are crispy.
9. Remove from oven and drizzle with lemon juice immediately.
10. Transfer to a serving plate and serve hot.

Tips & Variations

• For extra crispy broccoli, make sure the florets are completely dry before tossing with oil. Any moisture will steam rather than roast.
• Use freshly grated parmesan rather than pre-shredded for the best melt and browning.
• Add a handful of panko breadcrumbs with the parmesan for an even crunchier coating.
• Leftovers store in the fridge for up to 3 days. Reheat in the oven or air fryer at 200°C for 5 minutes to restore crispiness.
• Swap parmesan for nutritional yeast and omit cheese to make this vegan.

Nutrition Breakdown

Calories: 190 kcal

Protein: 8.3g

Fat: 14.3g

Carbs: 10.1g

Fiber: 3.4g

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