Parmesan roasted broccoli spears


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 2 heads broccoli with long stalks (about pounds/570 g)
  • 2 tablespoons olive oil
  • cup (30 g) grated Parmesan cheese
  • Salt and freshly ground black pepper


Morning or Evening

Trim the bottom ⅛ inch (3 mm) off the broccoli stalks and use a knife or a vegetable peeler to scrape the tough outer layer of the stalks. Cut the broccoli heads into rough spears—a small floret at the top, with as much of the long stalk as possible attached to each. (If you have time, and if you prefer softer broccoli, blanch it for 1 to 2 minutes in a pot of boiling water, drain in a colander, and cool under running water.) If doing this in the morning, put in a baking dish or bowl, cover, and refrigerate.


Preheat the oven to 400°F (205°C). Put a large not-nonstick baking sheet in the oven to heat.

Drizzle the broccoli with the oil and rub it in well with your hands to thoroughly coat the spears. Sprinkle with the cheese, a couple of good pinches of salt, and a few grindings of pepper. Toss well. Spread the broccoli on the hot baking sheet in a single layer (it should be hot enough that the broccoli sizzles immediately), scraping any cheese and oil left in the baking dish over the spears. Roast until the broccoli is tender and the cheese bits are nicely browned, about 20 minutes. Use a thin metal spatula to remove the broccoli (and any browned bits of cheese) from the baking sheet to a serving dish or platter and serve.