Crispy Sheet-Pan Broccoli with Garlic and Parmesan
Broccoli roasted hot and fast on a preheated pan until the edges char, then finished with garlic, parmesan, and lemon.
- Serves
- 4
- Prep
- 10 min
- Cook
- 18 min
- Written
Method
-
Heat oven to 425°F with a rimmed sheet pan inside to preheat.
-
Toss the broccoli florets with olive oil, garlic, salt, and pepper.
-
Carefully spread the broccoli in a single layer on the hot pan, cut sides down.
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Roast until the edges are deeply browned and the stalks are tender when pierced with a knife, 15 to 18 minutes.
-
Scatter the parmesan over the broccoli and return to the oven until melted, about 2 minutes.
-
Squeeze the lemon over the top and serve immediately.
Notes
The preheated pan is the whole trick — broccoli dropped onto hot metal starts browning on contact instead of steaming in its own moisture for the first five minutes. Don’t skip it, and don’t crowd the pan either; florets need space between them or they’ll steam each other soft.
Swap in cauliflower florets for half the broccoli if you want the mix, or add a pinch of red pepper flakes with the garlic for heat. Either way, get it to the table hot — it goes soft and sad fast once it sits.