Roasted Broccoli
User Reviews
5
Roasted Broccoli
Description
The Roasted Broccoli recipe begins with trimming and cutting broccoli florets into uniform sizes to ensure even cooking. After tossing with olive oil, minced garlic, lemon juice, salt, and freshly ground pepper, the broccoli is transferred to a parchment- or foil-lined baking sheet for roasting at 400 degrees Fahrenheit. Roasting for 35 to 40 minutes develops a tender texture with slightly browned edges that add pleasant caramelized notes.
Once the broccoli is roasted, the florets are sprinkled with shredded Parmesan cheese and returned to the oven briefly, just long enough to melt the cheese, enriching the dish with a sharp, salty finish. The lemon juice adds brightness, while the garlic infuses subtle pungency.
This makes a versatile side for various meals, suitable for serving warm as a vegetable accompaniment or adding extra servings into dishes like omelets or meal prep boxes. The recipe yields about eight 1-cup servings, making it convenient for family meals or leftovers.
Leftover roasted broccoli keeps well in the refrigerator for up to four days, allowing flexibility in meal planning. You can substitute Parmesan with other hard aged cheeses like Asiago or pecorino based on preference.
Ingredients
- 2 pounds broccoli from 3 stalks broccoli (see note 1, florets
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons lemon juice from 1 lemon (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup Parmesan Cheese see note 3, shredded
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, add broccoli, olive oil, garlic, lemon juice, and salt and pepper (I like at least 1/2 teaspoon salt and 1/4 teaspoon pepper; sometimes I do a little more).
- Transfer to prepared baking sheet. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.
- Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer.
Notes
- Remove the woody ends from broccoli stems; the rest of the stem is edible and can be included.
- Cut broccoli into similarly sized pieces for even roasting.
- Add about 1 teaspoon lemon zest with the lemon juice to intensify citrus flavor if desired.
- Use any hard, aged cheese like Asiago or pecorino instead of Parmesan.
- Store leftovers refrigerated up to four days and use extra broccoli in breakfast dishes or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 115kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 86mg | 4% |
| Potassium | 364mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 103mg | 114% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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