Crispy Garlic Parmesan Roasted Broccoli

Roasted Broccoli Parmesan

Roasted broccoli florets and sliced stems finished with marinara sauce and melted mozzarella for an easy, flavorful vegetable Parmesan.

Cals: 168

Protein: 9 g

Carbs: 13 g

Fat: 10.5 g

Fiber: 5 g

Ingredients

• 1 medium bunch (about 20 oz) broccoli, including stems
• 6 garlic cloves, peeled and smashed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 cup marinara sauce (homemade or jarred)
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 450°F (232°C).
2. Trim about 1 inch off the broccoli stems and discard. Slice the broccoli stalks in half lengthwise so you end up with four larger stem pieces in addition to the florets.
3. Arrange the broccoli and smashed garlic cloves on a 9-by-13-inch baking pan. Drizzle both sides of the broccoli florets and stems with olive oil and season with kosher salt.
4. Roast cut-side up for about 10 minutes, or until the bottoms begin to brown. Turn the broccoli and garlic, then roast an additional 10 minutes until tender, browned, and slightly crisp.
5. Remove the pan from the oven and spoon the marinara sauce over the broccoli. Sprinkle the shredded mozzarella on top.
6. Return the pan to the oven and bake until the sauce is hot and the cheese is melted, about 10 minutes more. Serve warm.

Tips and Variations

For a crispier finish, broil for 1–2 minutes at the end—watch carefully so the cheese doesn’t burn. Add a sprinkle of grated Parmesan or fresh basil before serving for extra flavor. To keep this dish dairy-free, substitute a plant-based mozzarella and skip the Parmesan topping. You can also add a pinch of red pepper flakes to the marinara for a touch of heat.

Serving Suggestions

Serve Roasted Broccoli Parmesan as a vegetarian main with a side of crusty bread, over cooked grains like quinoa or farro, or as a flavorful vegetable side alongside grilled chicken or fish. It pairs nicely with a simple green salad dressed in lemon vinaigrette to balance the richness of the cheese.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to help preserve texture, or microwave in short bursts, covering the dish to retain moisture. If the broccoli softens after refrigeration, a quick oven crisp at 400°F for 5–7 minutes will help restore some bite.

Nutrition (per serving)

Serving: 1 piece — Calories: 168 kcal; Carbohydrates: 13 g; Protein: 9 g; Fat: 10.5 g; Saturated Fat: 3 g; Cholesterol: 11 mg; Sodium: 397 mg; Fiber: 5 g; Sugar: 2 g.