Roasted Broccoli with Parmesan

Have you ever tried roasting broccoli?  I tried it the other night and added a little garlic and Parmesan cheese and oh my, was it fabulous.  It’s so incredibly easy and the clean-up is a cinch if you line the cookie sheet with aluminum foil or parchment paper.  

Preheat the oven to 425 degrees.

Chop 4 cups of broccoli, removing the stems and keeping the heads about the same size.

In a large salad bowl, toss the broccoli with 1/2 tsp. minced garlic, 1 tsp. fresh lemon juice, and 1 tbsp. olive oil.

Cover a sheet pan or cookie sheet with aluminum foil or parchment paper.

Sprinkle the broccoli with 1/2 tbs. Kosher salt and top with 1/4 c. shredded Parmesan.

Bake at 425 degrees for about 20 minutes, until the broccoli is crispy and some of the flowers have a little bits of brown on them.

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Roasted Broccoli with Parmesan

  • Author: Kathleen
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Ingredients

4 cups broccoli florets with stems removed
1/2 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1/2 tablespoon Kosher salt
1/4 cup shredded Parmesan cheese

Instructions

Preheat the oven to 425 degrees.
Chop 4 cups of broccoli, removing the stems and keeping the heads about the same size.
In a large salad bowl, toss the broccoli with 1/2 tsp. minced garlic, 1 tsp. fresh lemon juice, and 1 tbsp. olive oil.
Cover a sheet pan or cookie sheet with aluminum foil or parchment paper.
Sprinkle the broccoli with 1/2 tbs. Kosher salt and top with 1/4 c. shredded Parmesan.
Bake at 425 degrees for about 20 minutes, until the broccoli is crispy and some of the flowers have a little bits of brown on them.

 

 

 

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