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Crisp-tender broccoli florets roasted to perfection with fragrant garlic and a generous sprinkle of salty Parmesan cheese. An incredibly easy and delicious side dish that's ready in under 30 minutes.
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and thoroughly dry the broccoli florets. In a large bowl, combine the dry broccoli, olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. Toss until every floret is evenly coated.
Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure the florets have space between them to promote roasting, not steaming. Use two sheets if necessary.
Roast for 10 minutes. Remove the pan from the oven and use a spatula to flip the florets for even cooking.
Return the pan to the oven and roast for another 8-12 minutes, or until the broccoli is tender-crisp and the edges are nicely browned and slightly charred.
Remove from the oven and immediately transfer the hot broccoli to a serving bowl. Sprinkle with the grated Parmesan cheese and toss gently to combine. The residual heat will slightly melt the cheese.
If desired, squeeze fresh lemon juice over the broccoli just before serving to brighten the flavors. Serve warm.
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Crisp-tender broccoli florets roasted to perfection with fragrant garlic and a generous sprinkle of salty Parmesan cheese. An incredibly easy and delicious side dish that's ready in under 30 minutes.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 199.07 calories per serving with 8.94g of protein, it's a beginner-friendly recipe perfect for side or snack.
Add 1/2 tsp of smoked paprika and increase red pepper flakes to 1/2 tsp for more heat and smoky flavor.
Toss with 1/4 cup of toasted slivered almonds or pine nuts after roasting for added texture.
Use a mix of Parmesan and Pecorino Romano cheese. Add a sprinkle of shredded mozzarella in the last 2 minutes of baking for a melted finish.
Omit Parmesan and red pepper flakes. After roasting, toss with 1 tbsp soy sauce, 1 tsp sesame oil, and a sprinkle of toasted sesame seeds.
Broccoli is a powerhouse of vitamins, including Vitamin C for immune support and Vitamin K for bone health, as well as fiber and potassium.
The high fiber content in broccoli promotes healthy digestion, aids in regular bowel movements, and feeds beneficial gut bacteria.
Broccoli contains powerful antioxidants like sulforaphane, which may help reduce inflammation and protect cells from damage.
The combination of fiber and potassium in broccoli, along with the use of heart-healthy olive oil, can contribute to better cardiovascular health by helping to manage blood pressure and cholesterol levels.
Yes, it's a very healthy side dish. Broccoli is packed with vitamins C and K, fiber, and antioxidants. Roasting is a healthy cooking method that requires minimal oil. Using Parmesan adds flavor without excessive calories or fat.
A standard serving of about 1 cup contains approximately 165 calories, depending on the exact amount of olive oil and cheese used.
Yes, but it's not ideal for achieving a crispy texture. If using frozen broccoli, do not thaw it first. Roast it directly from frozen, but you may need to add 5-10 minutes to the cooking time. It will be more tender than crispy.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in a 425°F (220°C) oven or an air fryer for 5-7 minutes until warmed through and re-crisped. Microwaving will make it soft.
Soggy broccoli is usually caused by three things: not drying the florets thoroughly after washing, overcrowding the baking sheet, or not using a high enough oven temperature. Ensure the broccoli is bone dry and spread in a single layer with space between florets.