Parmesan Broccoli
Roasted broccoli has so much flavor and is a great way to prepare this tasty vegetable. It's the perfect side dish to any main course year-round.
Servings: 5
Calories: 235kcal
Ingredients
- 6 cups broccoli florets, rinsed and trimmed (16 ounces - about 1½ bunches)
- ⅓ cup olive oil, extra virgin
- 1½ tablespoons lemon juice
- 1 tablespoon garlic, fresh minced
- 1 teaspoon fresh lemon zest
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon red pepper flakes
- ¾ cup grated parmesan
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and lightly spray with non-stick spray. Set it aside.
- Using a large mixing bowl, add the broccoli florets, olive oil, lemon juice, minced garlic, lemon zest, onion powder, kosher salt, cracked pepper and red pepper flakes. Toss to coat the broccoli completely.
- Spread the coated broccoli on the prepared baking sheet.
- Evenly sprinkle the grated parmesan.
- Bake for 20-25 minutes.
- Serve while hot.
Notes
- You can use a 2-gallon Ziploc plastic bag instead of a large mixing bowl. Add all ingredients, including the broccoli, to the bag and give it a good shake to coat the broccoli.
- Non-stick Reynolds foil is also a good alternative to spraying non-stick spray.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your broccoli as the suggested baking time approaches.
Nutrition
Calories: 235kcal | Carbohydrates: 9g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 13mg | Sodium: 733mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 100mg | Calcium: 225mg | Iron: 1mg