Parmesan Roasted Broccoli
Parmesan roasted broccoli is incredibly crispy and browned on the outside, perfectly cooked through and tender on the inside, and ready in about 20 minutes. Perfect for a delicious veggie side dish!
Yield: 4 servings
Ingredients
- 1 large head broccoli, cut into small florets
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 425.
- Toss broccoli pieces with oil, salt and red pepper flakes. Spread evenly on a large, ungreased baking sheet. Place the cut sides of each of the broccoli florets down for better browning.
- Roast at 425 for 18-20 minutes, checking at 16 minutes. (You don’t want the broccoli to burn.)
- Toss the roasted broccoli with the Parmesan cheese and serve hot.
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Notes
You want to cut your florets into small, bite-size pieces. This helps them roast evenly and cook in the appropriate amount of time.
Placing the cut side part of each broccoli floret down onto the baking sheet helps with better browning. Totally worth it to spend a minute to arrange them that way. And make sure they are spread out in an even layer.
Be sure to check the broccoli by 16 minutes. (Don’t just set it for 20 minutes and walk away.) Depending on the size of your florets and your oven, yours might be done by then. Roasted broccoli is delicious. Burnt broccoli is terrible.
The recipe calls for red pepper flakes to give these just a slight kick. You can substitute regular black pepper if you are concerned about the spicy factor.
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Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 220mg | Fiber: 2g | Sugar: 1g
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