My favorite way to serve vegetables is by roasting them. It’s a time saver and so good. This Roasted Parmesan Broccoli is filled with cheesy and garlic-y flavors.
Such a great way to enjoy broccoli.
Isn’t it interesting how your taste buds change as you age?
Sometimes it’s hard to make my kids eat their vegetables, and I am sure I was just as stubborn when it came to eating broccoli. But now, oh now! I love broccoli, and this super easy roasted parmesan broccoli is one of my favorite snacks. What did you hate eating as a kid, but love to eat it now?
Roasting veggies is one of the easiest side dish options. For variety, you can put together a couple of different veggies on a pan and have a beautiful spread on the dinner table!
Are you a broccoli fan?
If not you are missing out on this fat-free vegetable. Broccoli improves your immune system and helps keep you full longer. It’s packed with fiber, Vitamins C, and antioxidants. This salad also adds in health benefits like preventing stroke, protecting against heart diseases, and prevent weight gain, and its all in the olive oil! Besides all that, that small teaspoon of black pepper in the recipe also promotes cell growth and contains iron so that oxygen can be carried to the lungs and other parts of the body. Eat your greens!
What do I need to make this recipe?
Broccoli is the main ingredient here and rightfully so! It is filled with benefits like vitamins A and C, as well as vitamin C.
Along with that, you’ll need:
- extra virgin olive oil
- kosher salt
- black pepper
- garlic powder
- parmesan cheese
How to make Roasted Broccoli with Parmesan
Steps
Preheat oven to 425F.
Cut florets from 1 bush of broccoli.
Toss broccoli florets with 1 Tablespoon oil, 1 ½ teaspoon kosher salt, 1 teaspoon black pepper, and 1 ½ teaspoons garlic powder (add more or less to your taste).
Spread broccoli onto a baking sheet.
Sprinkle with 1 ½ Tablespoons parmesan cheese.
Bake for 20 minutes or until broccoli becomes crisp and tips begin to brown.
Easy Roasted Broccoli with Parmesan
Ingredients
- 1 bunch broccoli, chopped
- 2 Tbsp extra virgin olive oil
- 1.5 tsp kosher salt
- 1 tsp kosher salt
- 1 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 Tbsp parmesan cheese
Instructions
Preheat oven to 425F.
Cut florets from 1 bush of broccoli.
Toss broccoli florets with 1 Tablespoon oil, 1 ½ teaspoon kosher salt, 1 teaspoon black pepper, and 1 ½ teaspoons garlic powder (add more or less to your taste).
Spread broccoli onto a baking sheet.
Sprinkle with 1 ½ Tablespoons parmesan cheese.
Bake for 20 minutes or until broccoli becomes crisp and tips begin to brown.
Nutrition Facts
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