Roasted Garlic-Parmigiano Broccoli
© Iain Bagwell. Food styling by Simon Andrews.

Roasted Garlic-Parmigiano Broccoli

  • SERVINGS: 12

Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.

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  1. 1 stick unsalted butter, softened
  2. 2 large garlic cloves, very thinly sliced
  3. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  4. Salt
  5. Freshly ground pepper
  6. 4 pounds broccoli, cut into long spears and stems peeled
  7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  1. Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.
  2. In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.
  3. Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.