Ina Garten’s Parmesan-Roasted Broccoli

This is one of the best recipes on this site!

Been making broccoli the way essentially for decades. I don't throw away the stems, though--they get roasted right along with the florets. I pretty much use this flavor blend for any kind of broccoli I am cooking...Easy and lifts the flavors, while reducing the bitterness. But KEEP THE STEMS>>>

I made this recipe years ago exactly as written which was awesome(!) the first time and it quickly became a fave in my household. Since then I've also included the stems (trimmed & cut in smaller pieces). But for those who like a little heat, toss in a pinch of red pepper flakes for a game changer - yum!

Would get 5 stars except for the unforgivable error: discard the stalks??!? The best part of broccoli is the tender stalk—please peel the fibrous outer layer then slice slightly thinner than florets (place around rim of sheet to allow for longer roast time). Or send me your stalks & you can have my florets!!

Ina should learn not to toss broccoli stems. So wasteful

Wouldn't change anything about this recipe. Everyone I've made this for loved it!

My family loved this - the teenager was disappointed there wasn't more! - and made converts of my broccoli hating daughter and husband. YES! Broccoli returns to the menu!

I made this once for a work potluck because I knew no one would be bringing a veggie and since then it is constantly requested! Only make this if you’re ready to make it all the time for every occasion! It’s always a huge hit at any party.

With a headline like that…had to try it. 4 lbs of broccoli requires 2 sheet pans, for sure. I used Avocado oil spray for the oven roasting part and added the garlic after 10 minutes to be sure it wouldn’t burn. Maybe a little more cheese, but definitely best grating as directed - the larger pieces of cheese really help. Recipes like this make it easy to eat less meat.

I have made it like this without basil. But our preferred way is with olive oil, garlic and sprinkled with a quick Lemon Pepper shake. It is also wonderful grilled on the Weber. Yum!

Delicious! Didn't change a thing. I don't worry a out bad breath during covid.

i adore this recipe, and am always tweaking it depending on what i have on hand (it practically begs for a cauliflower swap!)
the tangy lemon with salty parm and sweet roasted garlic is a perfect enough combo - i actually don't think i've ever used it with basil, and only occasionally with nuts. it is a great recipe to keep simple and let those main ingredients really shine.

i do rotate the baking sheet halfway through and give the veggies a little stir - helps prevent over-charring or burning what is usually perfectly roasted garlic.

because this is a 2-dish max recipe, i typically toss the olive oil, broccoli, and garlic in the serving bowl beforehand (instead of straight on the cookie sheet as directed) to ensure every little bit gets a nice dose of oil to slick it up and roast with ease.
while everything is in the oven i add the lemon and parm to the serving bowl so it's ready when the broccoli and garlic come out nice and hot, give it a good shake, rattle, and you're ready to roll.

I omitted the lemons (don't like them on broccoli) and basil (didn't have any on hand) and this is still a great base recipe. Will try it with the basil next time.

I'm baffled by this recipe. I love just plain roasted broccoli, amd adding lemon, garlic, and parmesan seemed like a no Brainerd, but the result was a weird, almost chemical taste - I couldn't even finish it. Not sure what happened here

To be honest I was underwhelmed. It tasted like regular plain roasted broccoli, and the extra effort to prep all those flavorings didn’t seem to make a difference in taste with that much broccoli-not punchy at all - and the garlic burned. Maybe half the broccoli with the same amount of flavorings, and also silly to toast the pine nuts separately... just throw them in for the last few minutes of baking. For garlic that isn’t burned and more of a kick of flavor, I would add a grated/crushed clove raw out of the oven - the residual heat will tone it down a bit and it won’t taste like charcoal.

The trick in the video for cutting broccoli worked well though and I’ll keep using that to separate florets!

Delicious was to do broccoli. I usually steam it and then add butter. This was a nice change and deepened the flavor of the vegetable.

I love roasted everything! This broccoli 🥦 recipe is elevated to wow with the pine nuts and Parmesan. Highly recommended for any dinner!!

This is a delicious recipe, and so far I have used the same ingredients with brussel sprouts, asparagus, and green beans, and all of the roasted vegetable were a hit including the leftovers tossed in a salad the next day.

This was wonderful the night I made it for dinner but it was even better as a cold leftover two days later. I substituted chopped walnuts...no pine nuts in the house and omitted the basil ...same reason. Still very delicious. Just had it for breakfast!

I'm not sure I like broccoli more than steak, but I do prefer it to most deserts--a fact that never fails to baffle my grandchildren.