It’s broccoli time, friends! And we think we may have found the best way to prepare it! This cheesy, savory roasted broccoli is crispy on the edges but tender on the inside, making it easier to chew and digest. It’s so good we were eating it right off the pan!
It’s quick & easy to prepare and the perfect salty side to enjoy with all your favorite savory and creamy mains (salmon, stew, and beyond!). With just 25 minutes and 4 ingredients required, you are mere moments away from perfect broccoli! Let’s do this!
How to Roast Broccoli
Friends, this is not your average roasted broccoli recipe! It’s better! And we have a few tricks to share with you:
First, cut the broccoli into small florets to maximize the amount of seasoning and caramelization on each bite. Also, smaller florets cook faster (we’re into that around here)!
When it comes to cooking the broccoli, we start with an optional (but recommended) step of lightly steaming it before roasting. Why? This method gives you the benefits of steaming (easier to chew and digest) without sacrificing the beautiful caramelized flavor of roasting! It’s the best of both worlds.
Next, we get to the seasonings. Our favorite, simple way to season broccoli is with olive or avocado oil, vegan parmesan cheese, salt, and minced garlic. It’s just the right amount of saltiness and (dairy-free) cheesiness to make even broccoli haters reconsider.
We then roast the broccoli at 425 degrees Fahrenheit (215 C) for 10-15 minutes until the edges are golden brown and the broccoli is tender. If you’re making a larger batch, be sure to use a large baking sheet (or several) so there’s enough space between the broccoli florets to encourage browning.
We hope you LOVE this roasted broccoli! It’s:
Cheesy
Salty
Savory
Tender with crispy edges
Easier to chew and digest
Quick & easy
& Addictively delicious!
What To Eat with Roasted Broccoli
Roasted broccoli pairs well with nearly any main and is especially delicious with savory and creamy ones like our Vegan Pasta Al Limone, Creamy Vegan Pink Pasta (30 Minutes!), Lentil Mushroom Stew over Mashed Potatoes, and Lemon Baked Salmon with Garlic Dill Sauce.
More Delicious Ways to Eat Broccoli
- Cheesy Roasted Broccoli & Chickpea Kale Salad
- Creamy Vegan Broccoli Salad (Mayo-Free!)
- 1-Pot Pumpkin Yellow Curry
- 30-Minute Quinoa Fried Rice
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Roasted Broccoli with Vegan Parmesan
Ingredients
- 4 cups small broccoli florets (2 heads broccoli yield ~4 cups florets)
- 2 Tbsp olive oil (or avocado oil)
- 1/4 cup vegan parmesan cheese
- 1/4 tsp sea salt
- 2 cloves minced garlic (optional)
Instructions
- Preheat the oven to 425 F (215 C) and line a large baking sheet with parchment paper.
- Optional: For more tender and easier to digest broccoli our preferred method is to lightly steam it first. To steam the broccoli, place a steamer basket in a large pot. Fill the pot with at least 1/4-inch of water, but not so much that it touches the bottom of the steamer basket. Bring water to a boil, then add broccoli florets to the steamer basket and cook for 2-4 minutes or until bright green and just tender enough to pierce with a fork. Remove from the pot and set aside until cool enough to handle.
- To the parchment-lined baking sheet, add (raw or steamed) broccoli florets. Drizzle with oil then sprinkle with vegan parmesan cheese, salt, and garlic (optional). Toss to evenly coat the broccoli, making sure each floret is laying on its flattest side and no florets are overlapping.
- Bake for 10-15 minutes or until broccoli is golden brown on the edges and tender when pierced with a fork.
- Best when fresh. Leftovers will keep stored in a sealed container in the refrigerator for 2-3 days. Reheat leftovers in a cast-iron skillet until warmed through. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.
Emily says
This was so good with the vegan parmesan … I had to stop myself from eating the whole tray!
Woohoo! Sounds like a good problem to have. Thanks so much for the lovely review, Emily!
Kat says
Putting this on the menu for soon! :)
Yay! Let us know how you like it =)
Salma says
Is boiling the broccoli an option if steaming them isn’t available?
That would work, yes! You can also skip directly to roasting, if you’d like. We think blanching them might be best, so boil for ~2 minutes and then put in a bowl of cold water before proceeding! Let us know how it goes.
Megan Cassidy says
The best broccoli I have ever had! I just had one full head of broccoli, plus one stem…ended up with about 3 1/2 cups total. I sliced and then cut the stems into quarters to be about the size of florets. Thank you for the recipe!
We’re so glad to hear it, Megan! Thank you for the lovely review! xo
Meg says
This looks so good but for some reason broccoli makes my stomach hurt!! Do you think cauliflower or another veggie would work? You are the best. Thanks
We think cauliflower would be delicious!
Amanda says
This sounds delish! Do you think I could air fry the broccoli @ 400-degrees after steaming?
Hi Amanda, We haven’t experimented with an air fryer, but we do think that would work! Let us know how it goes!
Michele says
Air fryer is just a tiny convection oven, so you can easily roast vegetables—but wait to add the vegan parm until almost the end or the nuts may burn
Kiki says
Thank you so much for the delicious recipe! Is there anyway to include how much a serving is? I love the nutritional estimation but it doesn’t help me if I don’t know the serving amount. Is a “serving” 4oz? 8oz? 1/2 a cup? I see that the serving amount is always missing. That should be defined in all the recipes. And this is NOT a complaint! I LOVE your food and am now dieting and exercising portion control and want to keep making your bomb recipes!! With this info I can properly count calories. So tell us pleeeeeease what the “servings” are when you post :))) And if that’s too much to add, I still thank you for giving us all these yummy recipes to try.
We’re so glad you enjoy our recipes, Kiki! We have it on our list to add an amount for the servings, but we often end up eating a lot of the batch while testing and then it’s not accurate. We’ll try to get better about it!
Luzie says
What do you recommend for an oil-free option?
Hi Luzie, aquafaba might work here. Let us know if you try it!
Maria Santelli says
This is the best broccoli, hands down! Love it with coconut oil, too, maybe even better than olive! Thank you for so much vegan goodness and for always being delicious!
Whoop! We’re so glad you enjoy it, Maria! Thank you for sharing! xo
Fiona says
I always roast broccoli and cauliflower now–so much better! But I don’t steam first: do you dry off the broccoli before roasting? I would think that it could steam instead of roasting when it’s wet.
Hi Fiona, we thought that would be the case too so we tested it both ways and didn’t notice a difference. If your oven has trouble crisping/browning, perhaps it would be more of an issue? But it definitely doesn’t hurt to dry it off. Hope you love it!
Michele says
I make this all the time as broccoli is fresh all year (great with fat asparagus in spring)—I just steam and roast the broccoli in the oven because I’m too lazy for extra pans. My question is the timing of the vegan parm. I sprinkle at the end for just a few minutes—at 425 doesn’t your parm burn? What is your secret?
Hi Michele, in our experience it gets a little darker, but doesn’t burn. Is it possible you’re using convection and therefore your oven is hotter?
Kristen says
Could you pre-cook the broccoli in an instant pot?
Hi Kristen! That might technically work, but we haven’t tried steaming our broccoli in the instant pot and we think it might be tricky to steam it without overcooking. Let us know how it goes if you give it a try!
Laura says
Just wondering if you think frozen broccoli might work with for this recipe?
Hi Laura, we don’t think it would crisp up well. But it would still be flavorful! If you try it, we’d suggest defrosting, then patting dry, and skipping the steaming step. Let us know how it goes!
Kat says
I always have to use frozen broccoli (and cauliflower).
I think it works just fine. A couple tips though,
Slow thaw method: put the frozen stuff in fridge the night before, then drain/ pat dry if necessary.
Quick thaw method: put frozen veggies in large microwave safe bowl, start on medium-low for about 3 minutes. Check for ice crystals, stir. If still icy give another 30-60 seconds checking after each addition.
They don’t need to be hot just not frozen. It’s ok if they do get a little hot, just check frequently so they don’t get too done. Allow to cool a bit, drain / pat dry if necessary.
I also find with precooked veggies for roasting recipes I get a better result if I lower the temperature 25°F, and start checking for doneness 5-15 minutes early.
Although, this one steams them first anyway, so that may not be necessary here.
Hope this helps! :)