This roasted broccoli is a really easy side dish. It’s made with just a handful of ingredients, and the only indulgent one is Parmesan cheese. It’s so good; my teenage son actually ate it. Which is amazing since his default response to broccoli is “I don’t like it”. Victory is mine!
12 oz. Broccoli Florets
3 tbsp. Extra Virgin Olive Oil
¼ tsp. Kosher Salt
¼ tsp. Dried Oregano
¼ tsp. Garlic Powder
Pinch of Crushed Red Pepper, or to taste
2 tbsp. Parmesan Cheese, grated
Preheat the oven to 425°F
Prepare the broccoli
Trim the thick stems off the broccoli. Cut it into roughly 1½ – 2 inch florets. Try not to make the florets too small, so they’ll hold up during roasting. Set aside.
To a small bowl, add the olive oil, salt, dried oregano, garlic powder and crushed red pepper. Stir well to combine.
Place the broccoli in a large bowl. Add the prepared olive oil to the broccoli and toss to coat them well.
Line a baking sheet with parchment paper. Arrange the broccoli florets on the baking sheet, keeping the larger pieces towards the edges and the smaller pieces towards the center.
Roast the broccoli
Roast the broccoli for 8 minutes. Remove the baking sheet from the oven. Sprinkle the roasted broccoli with the Parmesan cheese. Place it back in the oven and roast another 2-3 minutes. That’s it, enjoy!
Makes 3-4 side dish servings
Roasting vegetables is a really easy way to prepare them. Just a little bit of oil and few spices, like salt and herbs, will be enough to bring out their flavor; keeping prep work to a minimum. To get perfectly roasted veggies, line the baking sheet or pan with parchment paper, so they don’t stick. Also, make sure the veggies are roughly the same size, so you don’t end up with some pieces overcooked and some pieces undercooked. If you do have smaller pieces, keep those towards the center of the pan and place the larger ones around the edges.