This Parmesan Roasted Broccoli is the perfect easy side dish or lunch, if you’re trying to eat healthy like me today. The broccoli florets and garlic were roasted until the tips brown and crispy, tossed with walnuts, lemon juice and Parmesan cheese on top. It’s so fresh, bright, delish and so quick and easy (less than 25 minutes!). The hardest part is probably cleaning the sheet pan. ha!
I adapted this recipe from Ina Garten, who is my idol. I’m still waiting for my invitation to visit her at her South Hampton home for lobster rolls and chocolate cassis cake. Her recipe has fresh basil and uses pine nuts, but I think any nuts will do, almond would be good, too. Personally, I don’t know if I like basil with broccoli so I left it off. You can try if you want to follow here recipe to a T.
Let’s cook some food!
Preheat the oven to 400 ºF. Ina said 425 ºF, but with my oven, that was to high and ended up burning the garlic.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached. Cut the larger pieces through the base of the head, pulling the florets apart. Try to make them the same size so they cook the same. Place them on a sheet pan
Roast for 20 to 25 minutes, until the tips of the broccoli florets are browned.
Remove from the oven and immediately toss with walnuts and lemon juice.
Sprinkle with some fresh grated Parmesan. I like using my handy dandy cheese grater
Serve hot as a side dish or by itself.
Enjoy! I hope you give this easy and delish Parmesan Roasted Broccoli a try and let me know how it goes. The recipe and comment box are below.
- 2 large heads of broccoli
- 4 garlic cloves, peeled and thinly sliced
- 1 tablespoon olive oil
- salt and pepper
- juice of ½ lemon
- 2 tablespoons chopped walnuts, pine nuts or sliced almond
- freshly grated Parmesan cheese
- Preheat the oven to 400 ºF.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger pieces through the base of the head, pulling the florets apart. Try to make them the same size so they cook the same.
- Place them on a sheet pan large enough to hold them in a single layer. Add the garlic slices, toss with olive oil, salt and pepper.
- Roast for 20 to 25 minutes, until the tips of the broccoli florets are browned.
- Remove from the oven and immediately toss with walnuts, lemon juice, and sprinkle fresh grated Parmesan on top. Serve hot as a side dish or by itself.
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