Roasted Broccoli with Parmesan
Tender florets tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges (with some crispy bits), then sprinkled generously with Parmesan. You can skip the lemon and cheese if you want - but don't skip the black pepper. Broccoli loves pepper! The measurements are just a guideline; adjust to taste.
Ingredients
- 1 1/2 pounds (680g) broccoli (about 2 medium crowns), cut into florets of even size
- 3 to 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- Kosher salt
- 2 to 3 cloves garlic, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese, or to taste
Directions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the broccoli florets and minced garlic with the olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
- Arrange the 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.
- Roast for 16-20 minutes until cooked through (fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.
- Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated Parmesan. Serve immediately.
Notes
- Try feta, Asiago or cotija instead of Parmesan, or add crushed red pepper flakes for a little heat.
- See also: The Best Way to Cook Broccoli
Source: Simply Recipes