Learn how to make roasted broccoli with garlic and Locatelli cheese with this fun recipe. This healthy, delicious side dish pairs well with almost any meal. Ready in 20 to 25 minutes, it combines roasted broccoli with bits of crispy garlic and salty Pecorino Romano for a simple, delicious addition to your table.
Why You'll Love This Dish
Roasted broccoli is an easy side dish, but adding grated Romano cheese gives it a burst of flavor. The cheese doesn't pull the way cheddar or mozzarella would; it adds a ton of flavor to the finished dish.
Make sure to scoop up all the browned bits of garlic and cheese from the sheet pan-those are the best part!
Roasted broccoli with garlic and cheese is a quick and easy recipe that takes 20 to 25 minutes. It's perfect for busy nights or quick weekend dinners.
The broccoli has crispy edges, while the garlic crisps up and turns golden, adding a sweet, nutty flavor. Toss with Romano or Parmesan cheese for an extra-delicious, salty, cheesy finish.
Romano vs. Parmesan Cheese
Pecorino Romano has a sharper, saltier flavor than Parmesan and is made from sheep's milk. Parmesan is made from cow's milk and has a milder, nutty flavor.
"Pecorino" refers to Italian cheese made from sheep's milk. Pecorino Romano is the variety most people mean when they say Romano cheese.
Both are common in Italian cooking. Pecorino Romano is a good choice when you want a stronger, saltier flavor. It works well with pasta, soups, risotto, roasted vegetables, Caesar salad, pizza, and bread. You can use Parmesan in many of the same dishes when you want a milder taste.
Locatelli is a well-known Pecorino Romano brand. You can usually find it near the deli or specialty cheese section at Publix, Winn-Dixie, or an Italian grocery store.
I add ¼ cup of grated Locatelli to the broccoli before roasting. Parmesan also works well in this recipe.
Fresh Vegetables
Get fresh broccoli, not frozen, and fresh garlic.
Trim the broccoli and cut the florets into 1-inch pieces. You can chop the broccoli stems too and add them to the bowl. Cut each piece roughly the same size so the broccoli browns evenly.
Peel the garlic and roughly chop it so it gets crispy.
What You Need
- 1 bunch fresh broccoli (about 1 ½ pounds), rinsed and trimmed
- 1 head of garlic, separate cloves, peeled and roughly chopped
- 2 tablespoons olive oil or melted coconut oil
- ¼ cup grated Pecorino Romano or Parmesan cheese
- pinch of kosher salt (the cheese is salty!)
- ¼ teaspoon black pepper
Recipe
- Adjust the oven rack to the middle position and preheat to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss broccoli florets and stems and chopped garlic with olive oil, salt, pepper, and grated cheese until evenly coated.
- Spread the broccoli in a single layer on the prepared baking sheet. Roast for 15-20 minutes or until tender and golden brown.
- Remove from the oven and taste. Season with a pinch of salt, more cheese, or a squeeze of fresh lemon juice. Serve warm.
Top Tips
Don't overcrowd the pan: Spread the broccoli in a single layer with space between pieces. Overcrowding can cause steaming instead of roasting.
Do not turn the broccoli: As tempting as it may seem, there is no need to toss it.
Don't skip the stems: Peel and chop them for roasting - they're tender when cooked.
High heat is key: Roast at 400°F (200°C) to help the broccoli caramelize and develop a rich, nutty flavor.
What Goes With Roasted Broccoli?
Pair broccoli and garlic with your favorite protein or veggies.
- Pan-Seared Chuck Steak
- Oven Roasted Mahi Mahi
- Lemon Basil Roasted Chicken
- Small Lamb Chops
- Seared White Fish
- Florida Blackened Swordfish
- Roasted Snapper with Old Bay
And for dessert, check out our Authentic Key Lime Pie! We're in the Florida Keys, and every good meal ends with key lime pie, or at least that's what everyone thinks!
Leftovers and Storage
Store leftovers in an airtight container for up to 3 days.
Reheat it in a skillet with a bit of oil or unsalted butter.
FAQ
Broccoli has long stalks that are often overlooked. Trim and discard the rough ends, slice the stems, and pull off any leaves-they taste just like broccoli and are just as healthy! You can also freeze the stems for soups and stir-fries.
Roasted broccoli makes a great side dish for chicken, beef, or fish. Toss roasted broccoli and garlic with cooked pasta, a little extra-virgin olive oil, and red pepper flakes for a quick weeknight meal. It is also a great salad topper!
At 400 degrees Fahrenheit, broccoli is tender in about 15-20 minutes, depending on the size of each piece. The most important thing is to cut each piece roughly the same size so they brown evenly.
More Main Dishes to Serve with Broccoli
- Fish and Mashed Potatoes
- Broiled Snapper
- Pan-Fried Yellowtail Snapper
- Pan-Seared Chuck Steak Recipe
- Coconut Oil Shrimp
For more delicious broccoli recipes, visit Best Ways to Cook Broccoli.
Roasted Broccoli with Garlic and Locatelli Cheese
Ingredients
- 1 bunch fresh broccoli (about 1 ½ pounds), rinsed and trimmed
- 1 head of garlic, separate the cloves, peel, and roughly chop
- ¼ cup grated Pecorino Romano (Locatelli) or Parmesan cheese
- 2 tablespoons olive oil or melted coconut oil
- pinch kosher salt
- ¼ teaspoon black pepper
Instructions
- Adjust the oven rack to the middle position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss broccoli florets and stems and chopped garlic with olive oil, salt, pepper, and grated cheese until evenly coated.
- Spread the broccoli in a single layer on the baking sheet.
- Roast for 15-20 minutes or until tender and golden brown.
- Remove from the oven and taste. Season with a little salt, additional cheese, or a squeeze of fresh lemon juice. Serve warm.
Notes
- Reheat it in a skillet with a bit of oil or unsalted butter.
Brett Young says
Thanks felice, on keto. Turned out great.