The Ultimate Parmesan Roasted Broccoli
User Reviews
4.5
The Ultimate Parmesan Roasted Broccoli
Description
This recipe for The Ultimate Parmesan Roasted Broccoli starts by cutting broccoli into small florets and tossing them with thinly sliced garlic, olive oil, salt, and freshly ground black pepper. The broccoli is spread in a single layer on a sheet pan and roasted in a preheated 425°F oven for 20 to 25 minutes, stirring once to ensure even cooking and browning. The baking process yields broccoli that is crisp-tender with some browned tips for texture contrast.
After roasting, the broccoli is tossed immediately with freshly squeezed lemon juice, toasted and chopped pecans, and freshly grated Parmesan cheese. This finishing step adds brightness from the lemon, crunch from the nuts, and a savory, nutty flavor from the cheese, complementing the roasted vegetables.
This side dish pairs well with many main courses as a flavorful vegetable preparation. The recipe also suggests experimenting with different herbs, spices, or nuts to customize the flavors and advises refrigerating leftovers in an airtight container for up to a week.
Ingredients
- 2 heads broccoli
- 5 cloves garlic peeled and thinly sliced
- 3 tablespoon olive oil
- 1½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoon lemon juice freshly squeezed
- ¼ cup pecans toasted and chopped
- ⅓ cup Parmesan Cheese freshly grated
Instructions
- Prep the oven: Preheat the oven to 425°F.
- Prep the broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
- Bake: Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking.
- Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
Notes
- Store leftovers refrigerated in an airtight container for up to one week.
- Flip the broccoli once during roasting for even browning.
- Experiment with different seasoning blends, herbs, and nuts to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 186kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 738mg | 31% |
| Potassium | 667mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1306IU | 26% |
| Vitamin C | 183mg | 203% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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