🥦🧀😍 Roasted Balsamic Broccoli with Parmesan is loved by everyone, even people who don’t like to eat their veggies! Easy, healthy, and full of flavor from the balsamic and Parmesan, it comes together with six simple ingredients in just 20 minutes and pairs well with any main!
The BEST Balsamic Glazed Broccoli
Not a day goes by that I don’t eat broccoli or tomatoes. They are my personal little superfoods and make up for all the desserts I eat, or so I tell myself. However, as much as I love broccoli, sometimes I just have to jazz it up.
And that’s where Parmesan cheese and a balsamic glaze come into play. Anything balsamic and I’m automatically in. Same with cheese. This balsamic roasted broccoli with parmesan is a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations. A great recipe for every occasion, 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 – 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. Try to cut the fresh broccoli florets into uniform bite-sized pieces so that they cook at the same rate.
- Extra virgin olive oil – Avocado oil will also work
- Salt and pepper – Adjust to taste
- Balsamic glaze (sometimes called balsamic reduction) – I use Trader Joe’s Balsamic Glaze. Most grocery stores carry balsamic glazes or balsamic reductions these days. You want to use a glaze or reduction rather than straight balsamic vinegar for this recipe. Double-check the ingredients of whatever you choose if you need to keep this recipe gluten-free
- Grated Parmesan cheese – For the best taste and texture, I highly recommend buying a block of Parmesan cheese and grating it yourself! Pre-shredded cheese just won’t taste the same or have the same melt factor
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Roast Broccoli
Roasting broccoli with balsamic glaze is very straightforward. Follow these basic steps:
- Add the broccoli to a large sheet pan or rimmed baking sheet lined with aluminum foil or parchment paper. Evenly drizzle with olive oil and season with salt and pepper to taste. You can also do this in a large bowl. 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.
- Roast at 450ºF for about 12 minutes, or until the broccoli is browning on the underside.
- Remove the baking sheet from the oven, flip the broccoli over with tongs, and evenly drizzle with balsamic glaze to taste. 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!
- Return baking sheet to oven and bake until the broccoli is tender and as dark as desired. 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 roasting times as estimates only, and keep an eye on things.
- Evenly sprinkle with Parmesan to taste and serve immediately. Try adding a sprinkle of red pepper flakes if you want a bit of heat, too! Or, finish with a squeeze of lemon juice for a little tang.
What to Serve with Roasted Balsamic Broccoli
Roasted Balsamic Broccoli with Parmesan
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Roasted Vegetable Side Dishes:
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!
What is the best method for cleaning/rinsing broccoli? And can you use frozen broccoli for the recipie?
Under cold running water; no.
How do u make b alsamic glazes orreductions. ty
https://www.averiecooks.com/tempeh-and-cucumbers-on-a-stick-with-brown-sugar-balsamic-reduction-dip/
sometimes i forget how much i love broccoli…i feel like i don’t make it enough, but this recipe sounds so easy & simple! maybe i’ll try it for meal-prep next week :) thank you for sharing!
Roasted Broccoli is my winter go-to – along with a lot of tahini yogurt sauce. Mmmm.
Hey girl- this looks really good!
Thank you, as always, for your nice comments!
Roasted broccoli is like crack to me. Then you add cheese?? My family doesn’t like it roasted, no worries – MORE FOR ME!
They don’t like it roasted? Well then more for you is right! Glad that brock is your crack, too! :)
I love just about any vegetable that has been roasted but broccoli is also one of my favorites!! Those brussels sprouts were fantastic too. I have finally figured out that throwing a a towel over my smoke alarm when I run the oven at 425 or higher prevents me from being startled out of my skin halfway through the process.
That’s a great tip about the towel over the smoke alarm. Not sure how I would rig that to keep the towel actually over it unless I got up on a ladder and taped the towel to the ceiling…LOL…but I wish I could! Because yes, startled out of your skin is not fun!
Roasted broccoli is one of my favourite vegetable dishes: I usually just toss it with some olive oil, salt and pepper! I’ve gotta try it with Parmesan cheese next time, sounds absolutely delicious. And balsamic vinegar or glaze is ALWAYS a good idea!
If you already love roasted broccoli, Parm and balsamic just make it that much better!