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I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!
Roasted Broccoli Parmesan
Roasted Broccoli Parmesan
This turned out so SO good, I ate two pieces as a main dish for a satisfying meatless lunch but this would also be perfect as a side dish.
More Side Dishes:
Roasted Broccoli Parmesan
I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!
Yield: 4 servings
Serving Size: 1 piece
Ingredients
- 1 medium bunch, about 20 oz broccoli with stems
- 6 cloves garlic, peeled and smashed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 cup homemade or jarred marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 450°F.
- Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise to have 4 pieces total.
- Place the broccoli and the garlic cloves on a 9-by-13-inch baking pan and drizzle both sides of the broccoli florets and stems with olive oil. Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.
- Top with marinara sauce and mozzarella. Return to the oven and bake until hot and the cheese is melted, about 10 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 piece, Calories: 168 kcal, Carbohydrates: 13 g, Protein: 9 g, Fat: 10.5 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 397 mg, Fiber: 5 g, Sugar: 2 g
Categories:
I had some Japanese eggplant, so I threw that in, too. I also added some parmesan on top of the mozzarella. Best to cook the eggplant in a different pan as it didn’t cook quite as quickly as the broccoli.
Overall, I didn’t expect this to be five star—but it is!! I’m having it for dinner.
I love this meal! So satisfying for a light weeknight dinner – we make it all the time! I never would’ve thought of the broccoli, thanks for posting!!
love it!!!
This is as delicious as it looks! Thank you so much for this amazing recipe!
I made this the other night and I loved it!! Thanks! Especially the little bites of roast garlic. Next time I’ll add more garlic!
I have tried this a couple of times but it didn’t turn out quite right. On the first go the head burned a bit too much but the stalk was nice and soft. Later I tried it at a lower temperature and shorter time, and while the head was less blackened the stalk was too tough to cut or chew very well. What would you recommend to help get this right?
Lower your temperature or cut the time, but maybe not both.
If your oven has a hot spot (mine is the back left), turn the pan so that the stalks are in the hot spot. When I flip mine over I will rotate them so that all the stalks get a turn in the hot spot.
I followed the receipt put the brocc garlic in the food processor added an egg breadcrumbs made broccoli patties and served it with garlic Knotts Yummy!11
Loved it when you said “If it works for eggplant, why not broccoli!”. So true!!
This is officially going to be the side for Thanksgiving dinner this week! I’m a vegetarian, so turkey is a no-go for me, BUT I like to use the holiday as an excuse to get super creative with whatever veggie recipes I try.
One question for you – I don’t like marinara when it “releases water” especially after its baked, so should I put less to make it drier?
Thanks again!!
Sure, or you can simmer it on the stove uncovered to thicken it.
As with another of your recipes we tried last night, this is a solid 10 stars! It was amazing. We had it with grilled chicken breast but both agreed it will be our main course next time. Thank you:)
This was delicious, do you think something similar would work with cauliflower? Thank you for the yummy and healthy recipe will definitely be making this one again and again!
Delicious way to get your veggies! Thank you for the recipe!!
This looks delicious! Both my daughter and I have your first cookbook. I just bought the 2nd one for her for her birthday but I’ve already used it so I’ll be keeping it and buying another for her. I think I like the 2nd book even better than the first!
🙂
I made this last night… Easy and great flavor!
The title says …Parmesan, but in the recipe, you’re using Mozzarella. I personally prefer parmesan, so is it safe to say using parmesan instead of mozzarella will taste just as good?
More like a chicken parm if that makes sense but sure, that would taste great too.
Love this!! I always put broccoli in my individual pasta bowls with spaghetti meat sauce when serving (unless I’m having zoodles).
Great!
Will try – not overly crazy about Broccoli but I find roasting makes me like almost every veg – BTW Gina – was at our Costco – it’s one of the smaller ones – and both your cookbooks were there for the first time – they are smaller than the ones I bought on Amazon but no doubt contain the same info – so people – you can get both of them at Costco – cheaper than Amazon by about a $1.
Good to know! They shouldn’t be smaller, there is only one size. 🙂
Roasted broccoli is the only way I’ll prepare it now!
I roast mine with garlic, S&P, EVOO and finish it with Parmesan and a squeeze of lemon juice. So yummy, I’ll eat the entire pan straight out of the oven!
Try it with asparagus. Never even makes it off the baking sheet.
Oh my goodness my mouth has been watering watching this !
This sounds good. One question though, why roast the garlic? Do you eat it alongside the broccoli or smash it over the top?
It adds amazing flavor.