Roasted Parmesan Broccoli

I have a side dish for you that will wow your family! I adapted this recipe from Ina Garten's roast broccoli recipe and everyone in the family really liked it! Even my picky husband who doesn't like veggies.

  • 4-5 large florets of fresh broccoli (a few pounds worth)
  • 4 cloves garlic, peeled and thinly sliced
  • Olive oil
  • Non-stick spray
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbs lemon juice
  • 1/4-1/3 cup grated Parmesan cheese
(for this recipe I also cut the kernels off of four ears of fresh corn and it was a great addition to the dish.)

  1. Preheat oven to 425 degrees F.
  2. Cut the florets into bit sized pieces, about the size and length of your thumb (not too small, otherwise they'll burn).
  3. Line a baking sheet with foil and spray with non-stick spray. 
  4. Place the florets on the sheet in a single layer. 
  5. Sprinkle the slices of garlic all over the broccoli and drizzle with olive oil and sprinkle with salt and pepper. (This is where I added the corn on mine.)
  6. Roast the broccoli at 425 for 20-25 minutes. The florets will be tender and slightly brown at the tips.
  7. Take out of oven and toss with a tablespoon of olive oil, the lemon juice and Parmesan cheese.

And enjoy! Mmm, just looking at it make me want to make it again. I bet if you added some roasted chicken strips and served it over a bed of pasta drizzled with olive oil it would make a great meal instead of just a side dish!

Happy cooking! Later I'll teach you how to make the main dish this sided with. :)

1 comment:

Kristin said...

This looks delicious! My three year is liking veggies less and less so it's time to start spicing them up a bit...i think I will definitely have to try this one!

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