Sheet Pan Broccoli with Parmesan, Garlic and Basil

I don't know about you, but a big sheet pan full of buttery, garlicky, herby, cheesy broccoli makes me smile. I'm smiling now.

I make this broccoli a few times each week. The boys love it, I love it, and it's damn easy. You may look at the steps and think that boiling the florets before roasting them isn't easy prep; so if that's the case, skip the boiling part and use a fresh or frozen bag of steamable broccoli. Why is boiling/steaming important? Because, during roasting, the broccoli gets perfectly golden, without shriveling up the little florets (which can happen if you roast raw broccoli). And you know how sometimes broccoli gets that bitter, almost sulphur-like flavor and aroma? Won't happen if you boil/steam first.

Oh, and this works with Brussels sprout and cauliflower too!

Sheet Pan Broccoli with Parmesan, Garlic and Basil

4 cups broccoli florets
2 tablespoons butter, cut into small pieces
1/4 cup grated parmesan cheese
1 teaspoon minced dried garlic
1 teaspoon dried basil
Salt and ground black pepper

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Bring a large pot of water to a boil. Add broccoli florets and boil for 3 minutes. Drain and transfer the broccoli to a large bowl. Add the butter and toss to coat and melt the butter. Add the parmesan, garlic, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
Transfer the broccoli to the prepared pan and spread out in a single layer.
Roast for 5 to 7 minutes, until golden brown. Season to taste with salt and pepper.
Serves 4