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Balsamic & Parmesan Roasted Broccoli

  • 10 m
  • 30 m
Marianne Williams
“This healthy side dish recipe couldn't be simpler—or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can't be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It's also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.”


    • 8 cups fresh broccoli florets (from 2 large heads)
    • 3 tablespoons olive oil
    • 1½ ounces Parmesan cheese, grated (about ⅓ cup)
    • 2 tablespoons balsamic vinegar
    • ¼ teaspoon flaky sea salt, such as Maldon


  • 1 Place a rimmed baking sheet on the middle oven rack; preheat oven to 425°F. Leave the pan in the oven for 5 minutes after the oven has finished preheating.
  • 2 Meanwhile, combine broccoli and oil in large bowl; toss to coat. Spread the broccoli in an even layer on the hot baking sheet. Roast until starting to brown, about 17 minutes. Remove from oven and sprinkle with Parmesan. Continue roasting until the broccoli is tender and the cheese has melted, 3 to 5 minutes more. Drizzle with vinegar, sprinkle with salt and serve immediately.
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