Roasted Broccoli Recipe – Garlic Parmesan & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Roasted Broccoli Recipe – Garlic Parmesan & Chili Flakes

Hey everyone! If you’re anything like me, you’re always looking for easy, delicious ways to sneak more veggies into your life. And honestly? This roasted broccoli is a game-changer. It’s seriously addictive – even my picky-eater cousin loves it! I first made this when I was craving something comforting and flavorful, and it’s been a staple ever since. Let’s get roasting!

Why You’ll Love This Recipe

This isn’t your average steamed broccoli. Roasting transforms it into something truly special – crispy, slightly charred, and bursting with flavor. The garlic and parmesan create this amazing Italian-inspired taste that somehow just works with Indian palates. Plus, it’s ready in under 30 minutes, making it perfect for a quick weeknight side dish. It’s simple, healthy, and unbelievably tasty. What’s not to love?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 medium broccoli heads (about 500g)
• 6 garlic cloves
• 4 tbsp olive oil (approximately 60ml)
• 1/4 cup parmesan cheese (about 30g)
• Salt to taste
• Pepper to taste
• 2 tsp chili flakes (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A good quality olive oil really makes a difference here – I prefer extra virgin for the best flavor. Don’t skimp!

And the parmesan? Oh, the parmesan! It adds such a lovely salty, umami kick. It’s a little nod to Italian flavors that I think blends beautifully with Indian spices. If you’re not a fan, don’t worry, I’ve got some substitution ideas for you later.

The chili flakes are optional, of course, but they add a lovely warmth. My husband loves a good kick, so I always add them! They really elevate the flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (400°F) and position the rack in the center. Getting the oven nice and hot is key for that perfect crispy texture.
2. Now, chop the broccoli into bite-sized florets. Don’t forget to trim the stems – they can be a little tough. Give the florets a good wash and then let them drain for about 15 minutes. This helps them get extra crispy!
3. Spread the florets in a single layer on a baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper. Then, toss everything together until the broccoli is evenly coated. Get in there with your hands – it’s the best way to make sure everything is well combined!
5. Pop the baking sheet into the preheated oven and bake for 15 minutes. Then, give the florets a flip and bake for another 10 minutes.
6. Remove from the oven, sprinkle with parmesan cheese and chili flakes (if using).
7. Return to the oven for a final 5 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!

Expert Tips

• Don’t skip the draining step! Seriously, it makes a huge difference in the crispiness.
• Use parchment paper: Lining your baking sheet with parchment paper makes cleanup a breeze.
• High heat is your friend: Roasting at a higher temperature helps the broccoli get nice and caramelized.

Variations

• Vegan Adaptation: Swap the parmesan cheese for nutritional yeast. It gives a similar cheesy flavor!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustments: If you’re not a fan of heat, skip the chili flakes altogether. Or, add a pinch of cayenne pepper for a milder kick. My friend, Priya, loves adding a dash of smoked paprika for a different kind of warmth.
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Cook at 180°C (350°F) for about 12-15 minutes, shaking halfway through.

Serving Suggestions

This roasted broccoli is incredibly versatile. It’s fantastic as a side dish with grilled chicken, fish, or tofu. It also makes a great addition to pasta dishes or salads. I love serving it with a simple lemon-herb vinaigrette. It’s also amazing alongside a hearty Indian meal – it cuts through the richness beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness. It won’t be quite as good as fresh, but still delicious!

FAQs

1. What’s the best way to prevent the broccoli from getting soggy while roasting?

Make sure you dry the broccoli thoroughly after washing it, and don’t overcrowd the baking sheet. A hot oven is also key!

2. Can I use a different cheese instead of Parmesan?

Absolutely! Pecorino Romano or Asiago would also be delicious.

3. How can I adjust the spice level of this recipe?

Start with a small amount of chili flakes and add more to taste. You can also use a milder chili powder.

4. Can this broccoli be roasted with other vegetables?

Yes! Bell peppers, onions, and carrots would all roast well with broccoli. Just adjust the cooking time accordingly.

5. What’s the best way to clean and dry broccoli for roasting?

Give it a good rinse under cold water, then pat it dry with paper towels. Letting it sit in a colander for 15 minutes helps ensure it’s completely dry.