Wednesday, June 03, 2015

Roasted Parmesan Broccoli

Growing up we didn't eat much broccoli. My mother only made it one way and I didn't really care for it. I was surprised as I normally love her cooking. So I am surprised I even like broccoli. Luckily my children love broccoli. But only steamed. I was happy to find this recipe for Roasted Parmesan Broccoli and as the Cookie Rookie says the wheel isn't being reinvented. The dish is simple but fabulous. We paired it with a roasted sweet pepper and boneless pork chop. 


Serves: 4-6


24 ounces broccoli florets
2-3 tablespoons olive oil
2 cloves garlic, minced
½ cup grated parmesan, divided
Juice of 1 lemon
2 lemons, cut into wedges


Preheat oven to 425F
Spray a baking sheet with non-stick spray and set aside.
In a large bowl, combine broccoli, olive oil, salt and pepper, garlic, juice from lemon, and half of the parmesan. Toss to combine all the flavors.
Arrange broccoli in a single layer on the baking sheet and place lemon wedges around as you see fit.
Bake for 12-14 minutes, or until tender
Remove from oven and sprinkle with the rest of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

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