• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kat's Recipes
  • Home
  • About
  • Recipes
  • Privacy Policy
menu icon
go to homepage
  • Kat's Recipes
  • About
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Kat's Recipes
    • About
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dish

    Roasted Broccoli with Parmesan

    August 1, 2019 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    This roasted broccoli with parmesan recipe is simple to make and is a perfect side dish. Toss together the ingredients, bake, and then it's easy clean-up when using parchment paper or non-stick aluminum foil.

    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 ½ 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 ½ tbs. Kosher salt and top with ¼ 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.

    Print

    Roasted Broccoli with Parmesan

    Print Recipe
    Pin Recipe
    • Author: Kathleen

    Ingredients

    Scale

    4 cups broccoli florets with stems removed
    ½ teaspoon minced garlic
    1 teaspoon fresh lemon juice
    1 tablespoon olive oil
    ½ tablespoon Kosher salt
    ¼ 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 ½ 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 ½ tbs. Kosher salt and top with ¼ 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.

     

     

     

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    « Instant Pot Spaghetti Sauce
    Smoked Sausage and Rice Skillet »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Recent Posts

    • Chicken Kyiv
    • Slow Cooker Chicken Cordon Bleu with Stuffing
    • Slow Cooker Chicken Cordon Bleu
    • Irish Brown Bread
    • Irish Soda Bread

    Archives

    Categories

    Footer

    ↑ back to top