Food & Drink

Parmesan Roasted Broccoli.

When it comes to dinner time in our house, I always try and have 2 vegetable options available – 1 is usually a salad and the other, a side dish.

Some version of roasted vegetables can be expected if I am already making something that involves using the oven. It is being used anyways so why not slip a baking sheet filled with veggies in there at the same time?

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Parmesan roasted broccoli is often requested by my boyfriend on a weekly basis. It is so simple to make and is extremely flavorful, there is never any waste or leftovers and because of its simplicity it can be modified so many ways depending on what you’re feeling.

I have made this recipe with asparagus and brussel sprouts also and they both turned out fantastically! You literally cannot use this recipe incorrectly.

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Here is what you will need:

1/3 cup of olive oil

2 tablespoons of minced garlic

1 tablespoon of lemon juice (fresh of store bought will work)

1 1/2 teaspoon of garlic salt

1/2 teaspoon of black pepper

2 broccoli heads cut into medium florets (the broccoli will shrink as it cooks so don’ be alarmed by using 2 heads)

1/4 cup of freshly grated Parmesan cheese

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Here is what you will need to do:

Preheat the oven to 425F

Either spray the baking sheet or line it with parchment paper.

Combine olive oil and garlic in a small microwavable bowl and microwave for 30 seconds. Strain the oil to discard large garlic pieces.

Whisk in the lemon juice, salt and pepper.

Toss the broccoli in the mixture and spread evenly onto the baking sheep. Sprinkle with cheese.

Bake for 20-22 minutes while tossing the broccoli at the halfway point.

My boyfriend does prefer them slightly more crispy but not burnt so I usually leave them in for between 22-25 minutes. Just be sure to keep an eye on them because they can and will burn fast.

Where is your go to for a quick veggie side?

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