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Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.

Roasting vegetables in a high-heat oven until caramelized deepens their flavor, making them not only healthy but also seriously delicious. This roasted broccoli with lots of garlic, nutty Parmigiano-Reggiano, and a squeeze of lemon is no exception. It’s a quick yet flavorful side dish, perfect to dress up any simple steak, chicken, or fish dinner. As a bonus, leftover roasted broccoli is delicious eaten as a snack straight from the fridge.

What You’ll Need To Make Garlicky Roasted Broccoli with Parmigiano-Reggiano

roasted broccoli ingredients

Step-by-Step Instructions

In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well.

oil, garlic, and seasoning in mixing bowlAdd the broccoli and toss to coat evenly.

broccoli tossed with oil and seasoningTransfer the broccoli to the prepared baking sheet.

broccoli on baking sheet

Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots.

roasted broccoliSprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli and toss to coat evenly.

cheese sprinkled over broccoli

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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Garlicky Roasted Broccoli with Parmigiano-Reggiano

Roasted broccoli finished with grated Parmigiano-Reggiano and a squeeze of fresh lemon.

Ingredients

  • 2 pounds broccoli crowns (be sure they are dry)
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon sugar
  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • Lemon wedge (optional)

Instructions

  1. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
  2. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. 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.
  3. 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. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve.

Nutrition Information

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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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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