This broccoli side (Red Robin version) has just the right amount of buttery garlic and parmesan to turn skeptics into fans!
I melt the butter first with the minced garlic so it mellows out before pouring it over the broccoli.
Grating fresh parmesan instead of using the pre-shredded kind really improves how it melts and sticks to each piece.
If you want to finish it strong, broil the broccoli for two minutes at the end to get a little crisp on the edges.
It’s one of those sides I keep in my back pocket because it’s fast, easy, and way more interesting than plain veggies!
How to Make Red Robin Garlic Parmesan Broccoli
Ingredients
- 2 heads Broccoli
- 4 tbsp Olive Oil
- 1/2 cup Parmesan Cheese (grated)
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 4 cloves Garlic (minced)
- 1 Lemon (zest only)
- 2 tbsp Butter
Step-by-Step Instructions
Step 1:
Wash and chop the broccoli into florets, trimming off any tough stems along the way.
Step 2:
Steam the broccoli for about 5 minutes—just until it’s tender but still bright green.
Step 3:
In a large skillet over medium heat, warm up the olive oil and butter.
Toss in the minced garlic and sauté for a minute or so, just until it smells amazing.
Step 4:
Add the steamed broccoli and toss it around so it gets coated in all that garlicky oil.
Step 5:
Sprinkle in salt, black pepper, and lemon zest. Give it another good toss to spread the flavors around.
Step 6:
Turn off the heat and shower the broccoli with grated Parmesan, letting it melt and cling to all the nooks and crannies.
Step 7:
Gently toss everything one more time so every bite gets cheesy and flavorful.
Tips and Tricks for Making This Recipe
Don’t Overcook the Broccoli
Stop steaming when the broccoli is just tender with a bit of snap left. That way, it keeps its bright color and a nice bite.
Use Fresh Parmesan
Grate your own Parmesan if you can—pre-grated stuff just doesn’t melt or taste quite the same.
Add Zest at the End
Wait until the end to add lemon zest. It really wakes up the whole dish and cuts through the richness.
Try Roasting Instead of Steaming
If you’ve got a little extra time, roast the broccoli with olive oil. You’ll get deeper flavor and those crispy edges everyone loves.
Make It Your Own
Want a little heat? Toss in red pepper flakes. Or skip the butter and use only olive oil for a lighter touch.
What to Serve with Red Robin Garlic Parmesan Broccoli
Classic Pairing: Grilled Chicken Sandwich
Pair this broccoli with a juicy grilled chicken sandwich. The flavors just click, and you get a great mix of textures.
The buttery, savory broccoli balances the grilled chicken’s smokiness. It’s my usual pick when I want a meal that’s filling but not too heavy.
Traditional Option: Steak and Mashed Potatoes
For a heartier meal, serve garlic parmesan broccoli with steak and mashed potatoes.
The Parmesan works with the steak’s richness, and the broccoli keeps things from feeling too heavy.
It’s a combo I find myself coming back to often.
Unexpected Match: Sweet Potato Fries
If you haven’t tried garlic parmesan broccoli with sweet potato fries, you’re missing out.
The sweet fries and garlicky broccoli play off each other nicely.
Add a tangy dip and you’ve got something fun and different for a change.
I always like how this pairing feels both cozy and a little unexpected.
Something New: Chickpea Patties
Broccoli next to chickpea patties gives you earthiness, protein, and plenty of texture—great if you’re skipping meat.
I like adding a yogurt-based sauce for a cool, creamy touch that goes well with the garlic and cheese.
For Brunch: Poached Eggs on Toast
Try serving this broccoli as a brunch side with poached eggs on toasted sourdough or rye.
The savory broccoli is just right next to creamy eggs and crunchy toast.
Whenever I make this for friends, it’s always a hit—especially for a brunch that’s a bit out of the ordinary.
Variations and Substitutions
No fresh broccoli? Frozen works in a pinch—just drain it well after cooking so it doesn’t go soggy.
If you’re out of Parmesan, try Pecorino Romano or even nutritional yeast for a cheesy vibe.
Switch up the oil if you feel like it. Melted butter or avocado oil both give a different twist.
Garlic Options
Minced garlic is classic, but garlic powder works if that’s all you’ve got. It’s not quite as punchy, but it’ll do.
For milder flavor, roasted garlic adds a subtle sweetness that’s pretty nice in the background.
Toppings and Spice
Want extra crunch? Toss in panko breadcrumbs and broil for a couple minutes right at the end.
Red pepper flakes or a squeeze of lemon juice before serving both add a little zing and keep things lively.
How to Store Leftover Red Robin Garlic Parmesan Broccoli
Storage Container
After dinner, toss any leftover broccoli into an airtight container to keep it fresh for later.
I like using a container with a good seal so the flavors stick around overnight.
Let the broccoli cool to room temp first; it helps keep the texture from turning soggy in the fridge.
Refrigeration
Once packed up, stash the container in the main part of your fridge—not the door, which is a bit warmer.
This broccoli will keep for up to three days, though honestly, I think it tastes best within the first couple days.
Preventing Moisture Issues
If you’re worried about sogginess, slip a paper towel under the broccoli before sealing the lid. It’ll soak up any extra moisture.
Don’t cram the container too full—give the broccoli some space, and you’ll keep it from getting mushy.
Common Mistakes to Avoid
Using Frozen Broccoli
Frozen broccoli tends to get soggy since it releases a lot of water when cooked.
Fresh florets just hold up better and give you those crisp edges you want.
It’s worth chopping up fresh broccoli for the best texture and taste.
Overcooking
Keep an eye on the oven—overcooked broccoli turns mushy fast. You want it tender but still firm!
I start checking at 15 minutes, since ovens can be unpredictable.
Slightly underdone is better since it keeps cooking after you pull it out.
Skipping the Broil
If you skip the final broil step, you’ll miss out on that golden, crisp parmesan crust that makes this side so craveable!
I just shove the tray under the broiler for a couple of minutes—two, maybe three—and wow, the broccoli gets so much more flavor and crunch.
But seriously, keep an eye on it. That cheese can go from just right to totally burnt before you even realize it!
Red Robin Garlic Parmesan Broccoli Recipe
Ingredients
- 2 heads Broccoli
- 4 tbsp Olive Oil
- 1/2 cup Parmesan Cheese grated
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 4 cloves Garlic minced
- 1 Lemon zest only
- 2 tbsp Butter
Instructions
- Wash and chop the broccoli into florets, trimming off any tough stems along the way.
- Steam the broccoli for about 5 minutes—just until it’s tender but still bright green.
- In a large skillet over medium heat, warm up the olive oil and butter.
- Toss in the minced garlic and sauté for a minute or so, just until it smells amazing.
- Add the steamed broccoli and toss it around so it gets coated in all that garlicky oil.
- Sprinkle in salt, black pepper, and lemon zest. Give it another good toss to spread the flavors around.
- Turn off the heat and shower the broccoli with grated Parmesan, letting it melt and cling to all the nooks and crannies.
- Gently toss everything one more time so every bite gets cheesy and flavorful.