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We dare you not to take another bite of this crispy, crunchy Parmesan broccoli! It’s an irresistibly healthy side dish or snack.

Parmesan Broccoli
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Want to dress up broccoli to take it to irresistible status? Try this Parmesan broccoli! It’s crispy, crunchy, and impossible not to take another bite. (We dare you.) Roasting broccoli brings a sweetness and lightly charred edges to this healthy green vegetable. Combine that with savory Parmesan cheese, and it’s got rock star status. The only problem with this recipe? It disappears really fast. The entire bowl was gone in a flash, in our house! Here’s how to make it.

Also try: Parmesan Roasted Cauliflower!

How to make Parmesan broccoli

The best Parmesan broccoli is roasted, in our opinion. This brings in the best flavor and crisps up the broccoli so it’s more like a potato chip than a vegetable. Of course you could make sauteed broccoli and top with Parmesan…but that’s just not the same. Here are the keys to making

  • Cook at high heat: 450 degrees! Roasting at very high heat is what gets those charred edges and crispy Parmesan bits.
  • Chop: Chop the florets into medium-sized florets (more on that below). Mix with olive oil, salt and Parmesan cheese. Important: take any Parmesan that falls onto the baking sheet and place it on top of the broccoli.
  • Roast 22 to 25 minutes: Roast until crispy, flipping at the 15 minute mark.
Parmesan broccoli

Cut medium-sized florets with long stems

Of course, the exact look of the broccoli florets doesn’t matter for Parmesan broccoli. But it’s helpful for getting bites that are just the right size for a bite, and look beautiful on the plate. Instead of making tiny or stubby florets, medium-sized florets with long stems are the key! Here’s how to cut broccoli:

  • Cut off the broccoli floret where its stem meets the larger stalk. This gives the floret a long, elegant stem instead of a stubby one.
  • Separate any large florets. Cut the base of the stem of any large florets in half, then pull the floret apart with your fingers or slice it apart. Try to make the florets as similar in size as possible.
Parmesan Broccoli

What type of Parmesan cheese to use?

Of course, this Parmesan broccoli will taste good with any sort of Parmesan! But here are a few notes on the type:

  • Use shredded, not grated. Shredded Parmesan has nice long shapes, which melt into the perfect cracker-like texture when roasted (see the photos). You could use grated Parmesan, but it won’t have the same coverage.
  • Use pre-packaged or grate your own. Either way works! If you have a big block of Parmesan, use the medium holes of a grater to add it. But honestly, you don’t need the best cheese in the world for this one: it tastes just as good with the packaged shredded Parmesan. (Just not the shaker can kind, of course!)
Parmesan broccoli

Serving Parmesan broccoli as a side dish

This Parmesan broccoli is a versatile healthy side dish, and works with so many different dishes! You can also serve it as a healthy snack (see below). If you’re serving as a side dish, here are some ideas for pairing it:

Parmesan broccoli

Serve it a snack or appetizer: just add a dipping sauce!

Want to serve Parmesan broccoli as a snack or appetizer instead? Just add a dipping sauce and it’s transformed into a tasty healthy snack. Here are some ideas for sauces:

This Parmesan broccoli recipe is…

Vegetarian and gluten-free.

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Parmesan Broccoli

Parmesan Broccoli

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3 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


We dare you not to take another bite of this crispy, crunchy Parmesan broccoli! It’s an irresistibly healthy side dish or snack.


  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • ½ cup shredded Parmesan cheese


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). In a large bowl, mix the broccoli florets with the olive oil, kosher salt, and Parmesan cheese. Place the shreds that fall onto the parchment paper on top of the florets.
  3. Roast for 15 minutes. Then flip the broccoli and roast about 8 minutes until browned and crispy.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

More broccoli recipes

Broccoli is a favorite vegetable around here! Here are some top ways to try it:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Darlene Lee says:

    Instead of broccoli could you substitute cauliflower or brussel sprouts?

  2. Diane DiPrete says:

    can’t find broccoli with stems in stores, only crowns. does this change anything?

    1. Alex Overhiser says:

      That will work!