Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
Ingredients
- 2 small broccoli crowns (about 8 ounces each)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon zest
Reviews
This was great. Best broccoli I've ever had. Can't wait to make it again.
Delicious and so easy to prepare! I did not add the pepper or garlic. Thank you, Holly for sharing this recipe.
I love roasting broccoli and make it often. I came across this recipe in the TOH Instapot cookbook, and decided to give it a try for a different twist. It was so good-we loved the cheese and garlic combination. VFE
This was so good. I did not have fresh so I used frozen chopped. It worked like a charm. Baked at 400 degrees. Love the cheese and garlic dusting at the very end. It stays right with the recipe instead of being baked away. VFE
We enjoy roasted broccoli quite often, but the addition of red pepper, Parmesan, and lemon zest really put this recipe over the top! I can't wait to make it again!
We enjoyed this.
This is really good! I used frozen (thawed) broccoli and dried lemon peel.
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I made with a bag of cauluflower and broccoli. Great flavor, nice side dish!
I made this dish without the lemon zest because I didn't have any at the time and it was still delicious! The broccoli did start to burn a bit by the end, but I needed to keep it in because it wasn't tender yet. Next time I'll lower the oven temp and see if that helps. I ommited the red pepper flakes because I'm not a fan of "spicy foods". Also, I used minced garlic instead of slivered, seemed to work out fine. I'm looking forward to trying this again WITH the zest!