Garlic Parmesan Broccolini
Vibrant broccoli, laced with garlic and parmesan cheese, then roasted until the cheese is golden and the broccoli is crisp-tender. Easy perfection. I used broccolini (baby broccoli) this time, but regular broccoli (and cauliflower) work too!
This is one of my favorite go-to side dishes. It’s easy, colorful, and tastes restaurant-worthy. But you don’t need to dine out or spend a lot of money (or time) to pull together those same flavors at home.
As mentioned, I used baby broccoli (broccolini) for this recipe, but broccoli florets and cauliflower florets also work. Whatever you use, make sure you don’t skip the blanching step. A quick trip to boiling water prevents the vegetable from becoming bitter while roasting. It also ensures that the vegetable is tender within the short roasting time.
This side dish goes with everything, so consider serving alongside beef, chicken, seafood, and pork. It also makes an excellent addition to a vegetarian spread.
Garlic Parmesan Broccolini
Ingredients
- 2 bunches broccolini, baby broccoli, or 1 head broccoli, cut into florets, or 2 bunches broccoli rabe
- 1 tablespoon olive oil
- 2 cloves garlic, minced or pressed
- 1/4 cup grated parmesan cheese
- Salt and freshly ground black pepper
- Crushed red pepper flakes for serving, optional
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
- Blanch the broccolini (or broccoli florets) in a large pot of boiling water for 1 minute.
- Drain and transfer to the prepared pan. Drizzle the olive oil over the broccolini and use your hands to coat the vegetable evenly with oil.
- Add the parmesan cheese and garlic and toss to coat (use your hands to make sure each piece is well coated).
- Spread the broccolini out on the pan and season with salt and pepper.
- Roast for 8 to 10 minutes, until the cheese is golden.
- Top with crushed red pepper flakes (if using) and serve.