Easy Side Dish Recipes – Roasted Broccoli Parmesan


My 2 favorite broccoli eaters, The Handsome Husband and The Girl Who Thinks She’s a Bird are in LOVE with this new roasted broccoli recipe.  And who wouldn’t be?  Holy canolies people, if you have a bunch of broccoli in your backyard right now, or find a great deal on some at the store, be sure you make this roasted broccoli Parmesan recipe a few times this fall.  It rocks!  Oh hey, it’s good for you too!

Roasted Broccoli Parmesan


1 head of broccoli, chopped
1/4 cup bread crumbs {I used plain}
1/4 Parmesan cheese, grated
1 clove garlic, minced
2 teaspoons olive oil {I used ZOE* brand}
salt and pepper to taste


Preheat oven to 425 degrees

Chop broccoli and blanch in boiling water for 1 minute. Drain.

Toss broccoli with olive oil, garlic, bread crumbs, Parmesan cheese, and salt and pepper.  Place broccoli mixture on a cookie sheet {sprinkle any remaining bread crumb/cheese/garlic mixture over the top and roast at 425 degrees for 12- 15 minutes or until lightly browned.

Serve warm.

Looking for more side dish recipes?  My all time favorite recipe book for sides dishes is the Best American Side Dishes* from the kitchens of Cooks Illustrated Magazine.  Amazon currently has this book in stock, and ready to ship.

*Direct Amazon Product Link

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  1. Lisa says

    I often get broccoli in my reclaimed food box and normally use it in a stir-fry, but next time I’m going to try this recipe! Thanks! :)

  2. Mandy says

    Weird, I am eating roasted broccoli RIGHT NOW! My friendly tip: I make the broccoli after I’ve pan-roasted chicken thighs (which I start on the stovetop but finish in the oven). Once the chicken is done I put it on a plate, then toss the broccoli (minus the oil from the recipe) in the chickeny oily goodness left in the pan, then put it back in the oven. Adds even more flavor, and I only have to wash one pan!

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