Roasted Parmesan Broccoli
Ingredients:
- 1 pound fresh broccoli florets
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Lemon wedges for serving (optional)
Instructions:
Preheat Oven:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare Broccoli:
- Trim Broccoli:
- Trim the broccoli florets, leaving them in bite-sized pieces.
- Dry Thoroughly:
- Pat the broccoli florets dry with a paper towel to remove any excess moisture. Dry broccoli will roast more effectively.
Mix Ingredients:
- Combine Ingredients:
- In a large bowl, toss the broccoli florets with olive oil, minced garlic, grated Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Ensure that the broccoli is evenly coated with the mixture.
Roast:
- Spread on Baking Sheet:
- Spread the seasoned broccoli in a single layer on a baking sheet. Use parchment paper or lightly grease the baking sheet to prevent sticking.
- Roast in the Oven:
- Roast the broccoli in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown. You can toss the broccoli halfway through the cooking time for even roasting.
Serve:
- Garnish (Optional):
- Optionally, garnish the Roasted Parmesan Broccoli with additional grated Parmesan cheese and a sprinkle of lemon zest for extra flavor.
- Serve Hot:
- Serve the Roasted Parmesan Broccoli hot as a flavorful and nutritious side dish.
Notes:
- Cheese Options: Feel free to experiment with different cheeses, such as Pecorino Romano or Asiago, for varied flavors.
- Customize Lemon Flavor: Adjust the amount of lemon zest and juice to your taste preference.
- Add Crunch: For added crunch, sprinkle the broccoli with a handful of breadcrumbs or crushed nuts before roasting.
This Roasted Parmesan Broccoli is a simple and delicious way to elevate the flavors of this nutritious vegetable. It’s a versatile side dish that pairs well with a variety of main courses.
