Everyone loves this recipe for roasted broccoli with florets tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.
Kids don’t usually beg for broccoli, at least not the kids I know.
So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about the roasted broccoli, but insisted on making a batch for me on a recent visit.
Tender florets, tossed with olive oil, lemon juice and salt, roasted over high heat until nicely browned around the edges and stems (with some crunchy bits), then sprinkled generously with freshly grated Parmesan – yes, that’s broccoli everyone loves knows could love!
You can even omit the lemon and cheese if you like. The broccoli tastes pure roasted with a little olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper!
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Check out this recipe for Roasted Broccoli with Parmesan
Roasting vegetables is easy
Roasting veggies is as simple as chopping them up, adding a little olive oil and popping them in the oven. Okay, there’s a little more to it, but not much. We explain everything in a guide.
CONTINUE READING:
Swaps and Substitutions
- Use Asiago cheese instead of Parmesan
- Use half kale and half broccoli
- Use cojita cheese instead of parmesan
- Sprinkle crushed red pepper on top
- Add 1/2 cup lightly toasted panko after the olive oil for a little crunch
More easy roasted vegetable recipes
- oven roasted vegetables
- Roasted root vegetables with tomatoes and kale
- Roasted Parsnips
- Roasted butternut squash, radicchio and onion
- Roasted baby carrots
From the editors of Simply Recipes
Roasted Broccoli with Parmesan
The dimensions are just a guide. Add more or less olive oil, lemon juice, salt, pepper or cheese according to taste.
ingredients
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1 1/2 lb (680g) broccolicut into equal sized florets
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3 to 4 tablespoon Extra virgin olive oil
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1 tablespoon lemon juice (about 1/2 lemon)
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Kosher salt
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2 to 3 cloves garlicchopped
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Freshly ground black pepper
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1/4 Cup grated parmesan cheeseor to taste
method
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Preheat the oven:
Preheat the oven to 220°C.
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Mix broccoli and garlic with olive oil, lemon juice and salt:
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.
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Arrange the florets in a single layer on a baking sheet:
Place the broccoli florets in a single layer on a baking sheet that has been rubbed with a little olive oil or lined with parchment paper or aluminum foil.
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Roast meat:
Roast at 220°C (425°F) for 16-20 minutes until cooked through (check by piercing with a fork if the fork is tender) and lightly browned. The tanned bits are the best! So don’t worry if you see charring.
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Season with parmesan and black pepper, then serve:
Return the roasted broccoli to the bowl and toss with plenty of freshly ground black pepper and the grated Parmesan cheese. Be generous with black pepper, broccoli loves it!
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 210 | calories |
| 16g | Fat |
| 14g | carbohydrates |
| 6g | protein |
