Parmesan Roasted Broccoli
An easy recipe for roasted broccoli that can be boosted with lemon juice or zest, garlic, red pepper flakes - or simply dusted with Parmesan.
Servings: 4 servings
Calories: 68kcal
Ingredients
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- salt and pepper
- 1 lemon , zested
- ¼ parmesan cheese , or to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the 12 ounces broccoli florets on the baking sheet. Toss with 1 tablespoon olive oil, salt and pepper, and spread evenly on the baking sheet.
- Place in the oven and roast for 20 to 25 minutes until fork tender. Remove from the oven and toss with the zest of 1 lemon and ¼ parmesan cheese.
Notes
- Dry broccoli after washing. The key with roasted veg is to eliminate any water so that it doesn't steam and turn out too soft (we want firm-ish, caramelized veggies, not limp). After washing the broccoli, pat it dry to remove excess water.
- Cut the florets into a similar size. This will also help with even baking! Try to break or cut up the broccoli into similar-sized florets.
- Spread the broccoli out. Use a large enough baking sheet so that you can evenly spread out the broccoli florets. This will help them to bake evenly.
- Can I use frozen broccoli? While there are methods for roasting frozen broccoli out there, I vastly prefer to use fresh broccoli and recommend it for this recipe.
- Try with cauliflower. Use this method to make parmesan roasted cauliflower! Note that cauliflower will take a bit longer to cook, and it's just as delicious when tossed with lemon and cheese.
Nutrition
Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.04mg | Sodium: 30mg | Potassium: 306mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 90mg | Calcium: 48mg | Iron: 1mg