Roasted Balsamic Broccoli with Parmesan — Even people who don’t like to eat their veggies will LOVE broccoli prepared this way!! Easy, healthy, and full of flavor from the balsamic and Parmesan!!
The BEST Balsamic Glazed Broccoli
But as much as I love broccoli sometimes I just have to jazz it up.
This balsamic roasted broccoli with parmesan a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations. It reminds me of these Balsamic Roasted Brussels Sprouts but with Parmesan and broccoli instead of sprouts.
Ingredients for Roasted Balsamic Broccoli
Making parmesan and balsamic roasted broccoli is very simple and requires just a handful of ingredients. For this quick recipe, you’ll need the following:
- Broccoli florets
- Olive oil
- Salt and pepper
- Balsamic glaze (sometimes called balsamic reduction)
- Parmesan cheese
Can Frozen Broccoli Be Roasted?
You might be able to roast frozen broccoli, but I recommend using fresh broccoli florets when preparing the balsamic broccoli recipe.
Frozen broccoli would release extra moisture in the oven and I worry it would steam instead of roast, and it would likely become mushy rather than crisp-tender.
How to Roast Broccoli
Roasting broccoli with balsamic glaze is very straightforward. Follow these basic steps:
- Add the broccoli to a foil-lined baking sheet. Evenly drizzle with olive oil and season with salt and pepper to taste.
- Roast at 450ºF for about 12 minutes, or until the broccoli is browning on the underside.
- Remove baking sheet from oven, flip broccoli over with tongs, and evenly drizzle with balsamic glaze to taste.
- Return baking sheet to oven and bake until as dark as desired.
- Evenly sprinkle with Parmesan to taste and serve immediately.
How Long to Roast Broccoli?
You’ll need to roast the broccoli florets for roughly 15 minutes at 450ºF.
I love my broccoli and all my roasted, broiled, or grilled vegetables blackened to an inch of its life — i.e. burned. When blog photography isn’t involved I go much darker than I have here.
Depending on your personal preference for char, bake accordingly, use the suggested baking times as estimates only, and keep an eye on things.
Should I Use Balsamic Vinegar or Balsamic Glaze?
I use Trader Joe’s Balsamic Glaze. Most grocery stores carry balsamic glazes or balsamic reductions these days or easily make your own. You want to use a glaze or reduction rather than straight balsamic vinegar for this recipe.
Tips for the Best Roasted Broccoli
Allow space between the florets and don’t keep them in a tight pile on the baking sheet so that they roast rather than steam.
Try to cut the florets into uniform sizes so that they cook at the same rate.
I’ve provided measurements in the recipe card below, but you can add the balsamic glaze and Parmesan to taste. It’s your broccoli, prepare it however you’d like!
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- about 1 pound broccoli florets, trimmed and cut into bite-sized pieces
- 2 tablespoons olive oil (or to save calories and fat spray with olive oil cooking spray)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- about 2 to 4 tablespoons balsamic reduction] or glaze, to taste (not balsamic vinegar; I used Trader Joe’s Balsamic Glaze or make your own [balsamic reduction
- about 2 to 4 tablespoons freshly grated Parmesan cheese, to taste
- Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
- Add the broccoli to the baking sheet, evenly drizzle with olive oil (or spray with olive oil), season with salt and pepper to taste, and toss with your hands to evenly coat. Allow space between the florets and don’t keep them in a tight pile so that they roast rather than steam.
- Roast for about 12 minutes, or until the broccoli is browning on the underside.
- Remove baking sheet from oven, flip broccoli over with tongs, and evenly drizzle with balsamic to taste.
- Return baking sheet to oven and bake for about 3 to 5 minutes, or until as dark as desired. Baking times will vary based on the size of the florets, personal preference for doneness, oven and climate variances, etc. Keep a close eye on it because it can go from underdone to nicely blacked to burnt in just a couple minutes.
- Evenly sprinkle with Parmesan to taste and serve immediately. Broccoli is best warm and fresh.
Amount Per Serving: Calories: 305Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 1360mgCarbohydrates: 32gFiber: 8gSugar: 16gProtein: 9g
More Roasted Vegetable Recipes:
Balsamic Roasted Brussels Sprouts – Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever! Fast, easy, and accidentally healthy!
Rainbow Roasted Vegetable Medley — Trying to eat more vegetables? Seeing the rainbow should do the trick!! Roasted mixed vegetables are FAST, EASY, and as HEALTHY as it gets!!
Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!!
Parmesan and Herb Roasted Potatoes— These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!
Roasted Cheesy Asparagus — Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! A fast and EASY side that’s perfect for busy weeknights!!
Crispy Parmesan Ranch Potatoes — The BEST roasted potatoes you’ll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping!