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Course: Sides & Salads
Keyword: Oven Roasted Broccoli, Sides, Vegetables, Vegetarian, Weeknight Dinner

Oven Roasted Broccoli

ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4
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  • 1 pound broccoli crowns, rinsed and trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1/4 cup finely grated Parmesan or sharp cheddar cheese
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4


  • Heat oven to 425ºF.
  • Cut the broccoli florets into bite-size pieces. Cut the stalk into 1/8-inch-thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt, and pepper and set aside.
  • Spread the panko into a 9-by-13-inch metal pan and bake until lightly toasted, about 2 minutes. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven, and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss with the cheese and serve immediately.
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