Garlicky Roasted Broccoli

Garlicky Roasted Broccoli


  • 1 lb. broccoli crowns (be sure they are dry)
  • 1-2 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp. kosher salt
  • a good pinch freshly ground black pepper
  • 1/2 tsp. sugar
  • 2 Tbsp. freshly grated Parmigiano-Reggiano
  • Lemon Wedge (optional)


  • Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
    In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well.
    Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks or use for stock . Add the broccoli florets to the large bowl and toss with the spices and oil to coat evenly. Transfer the broccoli to the prepared baking sheet.
  • Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve.

Source: Once Upon a Chef Jennifer Segal - tested and Loved by Andrea Chavez

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