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Creamy garlic parmesan broccoli dish garnished with herbs

Creamy Garlic Parmesan Broccoli

Tender broccoli enveloped in a silky, garlicky Parmesan sauce, this dish is a luxurious yet simple side that enhances any meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh broccoli, cut into bite-sized florets Fresh broccoli gives the best texture and color; use crowns and include some tender stems if you like.
  • 3 cloves garlic, minced Adjust between 2–4 cloves depending on how garlicky you like it; roasted garlic is a mellow alternative.
  • 2 tablespoons butter For cooking the garlic.
  • 1 cup heavy cream Can use half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Freshly grated Parmigiano-Reggiano melts best; pre-grated may be slightly drier.
  • Salt, to taste Start with 1/4 teaspoon as Parmesan is salty.
  • Pepper, to taste Consider adding a pinch of red pepper flakes for heat.

Method
 

Preparation
  1. Wash and trim the broccoli. Cut into bite-sized florets and peel and slice the thicker stems into coins if desired.
  2. Peel and mince the garlic. Grate the Parmesan and measure out the cream.
  3. If roasting, preheat your oven to 425°F (220°C). If blanching, bring a pot of salted water to a rolling boil and prepare an ice bath.
Cooking
  1. For roasting, toss broccoli florets with olive oil, salt, and pepper. Spread on a baking tray in a single layer and roast at 425°F (220°C) for 12–18 minutes until edges are slightly browned.
  2. For blanching, add broccoli florets to boiling salted water for 2–3 minutes until tender-crisp, then transfer to an ice bath.
Combining
  1. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
  2. Pour in heavy cream and bring to a gentle simmer. Whisk to prevent scorching.
  3. Reduce heat to low and gradually add Parmesan, stirring until melted and sauce thickens.
  4. Add the broccoli to the skillet and toss to coat evenly. Warm through for 1–2 minutes.
  5. Finish with additional black pepper, lemon juice, or a pinch of red pepper flakes, if desired.

Notes

Leftovers keep in an airtight container for up to 3–4 days. Reheat gently, adding milk or cream if the sauce thickens. Can be frozen for up to 2 months; thaw overnight in the fridge and warm while whisking to re-emulsify.