Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.
Roasting vegetables in a high-heat oven deepens their flavor, making them not only healthy but also a treat. Broccoli is one of the best vegetables for roasting—the florets get soft and caramelized while the stems remain tender-crisp. You can roast broccoli with just olive oil, salt and pepper, but the addition of garlic, Parmigiano-Reggiano, and a squeeze of lemon takes it up a notch. Serve garlicky roasted broccoli with parmesan crusted chicken or pan-seared salmon for dinner. Bonus: leftovers are delicious cold eaten straight from the fridge.
What You’ll Need To Make Garlicky Roasted Broccoli
Step-by-Step Instructions
In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli and toss to coat evenly.
Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over the broccoli. Sprinkle with the remaining cheese and serve.
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Per serving (4 servings) Calories: 200 Fat: 13 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 5 g Fiber: 6 g Protein: 9 g Sodium: 524 mg Cholesterol: 5 mg
I was a little surprised to read a professionally-trained chef would advocate discarding perfectly good food. Maybe it doesn’t fit into your vision of an Instagram-ready dish with only florets and that’s fine, but why can’t you say something like: save the thick stalks to make broccoli soup or peel, slice and and stir fry tomorrow night or make a broccoli pesto or chop and mix with cheese as a filling for a filo parcel or saute with red onions and add cheese as a topping for a grilled open-faced sandwich . . . . there are dozens of possibilities. Please don’t encourage your following to toss food thoughtlessly because it doesn’t fit into your vision of a picture-perfect floret-only recipe! The stalk is not pretty, but it’s nutritious, a farmer worked hard to grow that and deliver it to the market for you, and — frankly — in a world where many even in our own country go to bed hungry every night, it’s arrogant and callous to promote food waste. Thank you, Debbie Excellent flavor profile, I’ve done this basic recipe for years … BUT…that little bit of sugar, takes it to the next level of flavor, that made it a real keeper. Thanks Jenn for this awesome website, there hasn’t been a recipe that failed me. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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