Brad’s Roasted Broccoli

My friend Brad and I were cooking dinner, and he took over making this delicious broccoli side dish. It is easy to prepare, and while it’s roasting in the oven, then you have time to focus on getting the rest of your dinner ready.


  • 2 bunches of broccoli
  • 3 to 4 Tbsp. olive oil
  • 1 tsp. seasoned salt (I like Morton’s)
  • 5 or 6 garlic cloves, finely minced
  • 1/2 cup parmesan cheese, grated


Preheat oven to 375 degrees.

Wash broccoli, trim off most of the woody stem part, and cut each floret in half (or thirds for large florets). Place florets in a large bowl, drizzle with olive oil and seasoned salt. Toss very well to coat each piece of broccoli with the oil and seasoning. Be sure to use enough oil so that each piece of broccoli is well coated — or else they will dry out in the oven.

Spread the broccoli out in a single layer on a sheet pan, reserving the bowl to the side. Roast broccoli in the oven for about 20 minutes. Meanwhile, prepare the minced garlic and put into the reserved bowl.

After the 20 minutes of roasting, transfer all of the broccoli from the sheet pan back into the bowl, and toss well with the garlic and parmesan. Return the seasoned broccoli and garlic back to the sheet pan and roast for another 20 minutes.

If desired, you can add a little more fresh grated parmesan to the finished broccoli right on the sheet pan, and then transfer everything to a bowl for serving. You could also squeeze a little fresh lemon juice over before serving.

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