Parmesan Broccoli

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

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

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

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


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
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1/2 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

Keywords: Parmesan broccoli, Broccoli recipe

More broccoli recipes

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

  • Broccoli Salad A new and improved take! Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing. Or for a unique spin, make Broccolini Salad.
  • Broccoli Slaw Irresistible and easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
  • Roasted Broccoli and Carrots This pair has the perfect flavor and color contrast, and they come out tender and browned.
  • Creamy Broccoli Potato Soup This broccoli potato soup is intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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