Roasted Broccoli With Parmesan

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Roasted Broccoli
Elise Bauer

Kids don't usually beg for broccoli, at least not the kids I know.

So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit.

If this were how broccoli was always served, I would beg for it too.

Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love!

You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don't skip the black pepper. Broccoli loves pepper!

Roasted Broccoli With Parmesan

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 3 to 4 servings

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

Ingredients

  • 1 1/2 pounds (680g) broccoli, cut into florets of even size

  • 3-4 tablespoons extra virgin olive oil

  • Juice from half a lemon, about 1 tablespoon

  • Kosher salt

  • 2-3 garlic cloves, minced

  • Freshly ground black pepper

  • 1/4 cup grated Parmesan cheese, or to taste

Method

  1. Preheat oven:

    Preheat oven to 425°F (220°C).

  2. Toss broccoli and garlic with olive oil, lemon juice, salt:

    In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

  3. Arrange florets in a single layer on baking sheet:

    Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

    roasted-broccoli-method-1
    Elise Bauer
  4. Roast for 16-20 minutes:

    Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

    roasted-broccoli-method-2
    Elise Bauer
  5. Toss with Parmesan and black pepper:

    Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

    Serve immediately.

Links:

Roasted Broccolini here on Simply Recipes

Another version of Roasted Broccoli with Garlic - from Kalyn's Kitchen

Coconut Roasted Broccoli Dip - from Good. Food. Stories.

Roasted Broccoli
Elise Bauer
Nutrition Facts (per serving)
210 Calories
16g Fat
14g Carbs
6g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 263mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 6g
Vitamin C 112mg 558%
Calcium 127mg 10%
Iron 1mg 7%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.