Recipes · Cooking tips · Techniques

Roasted Broccoli

Roasted Broccoli

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!

 

Ingredients

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

 

Instructions

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

 

Cook’s Notes:

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.

 


Related Posts

Orecchiette with Italian Sausage and Broccoli

Orecchiette with Italian Sausage and Broccoli

This orecchiette with Italian sausage and broccoli is a quick, easy and filling dinner that your family will love. The Italian sausage flavors the sauce beautifully keeping the number of ingredients to a minimum. Plus, using milk instead of cream keeps the creamy sauce light. When I make this pasta dinner, I don’t expect leftovers!

Artichoke Salad

Artichoke Salad

This artichoke salad is a simple and tasty side dish that’s great for picnics, barbecues and potlucks. In this recipe, canned artichokes are combined with black olives, grape tomatoes and sliced onions. Then the salad is dressed with an easy-to-make dressing, made with olive oil, balsamic vinegar, garlic and spices.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.