This is my kind of dish. Simple to make and very tasty, I loved it!
Roasted Fresh Broccoli with garlic, lemon, and Parmesan Cheese
Erren's Kitchen
Serve this delectable recipe for anything from holiday dinners or just as a simple side for everyone will love! This simple, yet delicious twist on one of our favorite vegetables is the perfect side dish for almost any meal.
I love this recipe so much that I’ve started creating similar recipes with other vegetables but I’ve tried it with asparagus and cauliflower too!
Why This Recipe Works
Cooking broccoli in high heat, caramelizes the outside, creating crispness and a sweet, nutty flavor. The crisp caramelized outside of the broccoli contrasts well with the tender inside of the florets.
The nuttiness of the roasted garlic and broccoli combined with the saltiness of the cheese and sour lemon is a fantastic’
How to Make Roasted Broccoli:
broccoli.
Perfectly Sliced Garlic
Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with the salt and pepper.
Roast about 20 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with a bit more olive oil, the lemon zest, lemon juice, and Parmesan cheese.
Serve and enjoy!
Low Carb, Keto-Friendly
This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting carbs or following a low carb diet.
How to Choose The Best Broccoli
Look for bright green broccoli with firm , strong stalks.
Avoid woody Stems this will turn out hard and chewy when cooked.
Don’t purchase broccoli with yellowing florets. Yellow is a sign that it is gone past the stage of desirable texture.
Choose broccoli with compact clusters in the florets. The more open the florets, the older it is.
for Perfect Roasted Broccoli
Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.
For crispy results: If you want even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
Short on time? Make this dish even quicker by skipping the fresh garlic and replace it with garlic powder or you can do it simply with just olive oil, salt, and pepper.
Cooking for kids? I don’t know about your kids, but I have one that won’t eat anything that even resembles being burnt. This recipe does get quite crispy, so you may want to keep an eye on it and cook according to taste.
Variation:
For more texture, try mixing the cheese with breadcrumbs and a little olive oil and sprinkle it on top before roasting.
Let’s Make
A delicious side dish that’s quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.
Prep10 minutes
Cook25 minutes
Total35 minutes
Instructions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of 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 5 tablespoons olive oil. Sprinkle with the salt and pepper.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
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