Broccoli is back in season and with the deals popping up everywhere now is a great time to try some new recipes for an excuse to stuff your face with it. This recipe for roasted broccoli Parmesan pretty much rocks any day of the week.
1 head of broccoli
1/2 cup Parmesan cheese, grated
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon pine nuts, toasted
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes, crushed
salt and pepper to taste
Preheat the oven to 425 degrees.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, toss the rest of your stalks into your kitchen composter. Slice the broccoli in ¼ inch thick slices to make a broccoli fan.
Place the broccoli florets in a single layer on a lined cookie sheet. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until the broccoli is crisp/tender and some of the tips of the broccoli florets
are browned. In the last 5 minutes of cooking add parmesan cheese and let melt and
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice and pine nuts.
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