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.
PrintRoasted Broccoli with Parmesan
Ingredients
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.
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