Roasted Broccoli with Lemon and Parmesan
Make this delicious roasted broccoli side dish tonight! Roasted to perfection with garlic, olive oil, salt and pepper. Then, tossed with parmesan cheese and fresh lemon juice.
Servings: 2 people
- 1 large broccoli head, or 2-3 smaller heads
- Olive oil
- 2-3 cloves garlic, minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese (or shredded)
Preheat oven to 425 degrees F.
Cut the broccoli into florets. On a large sheet pan, toss broccoli with a few generous drizzles of olive oil, minced garlic, and salt and pepper to taste. Arrange on a single layer. Make sure the baking sheet is not packed, otherwise it will steam and not roast. Note: If doubling this recipe, be sure to use additional sheet pans to avoid overcrowding.
Roast for 12-15 minutes, until browned and tender but still a bit crunchy. Check after 10 minutes, then every 2-3 minutes; it will depend on how big the florets are.
Transfer to a medium bowl and let cool slightly. Toss roasted broccoli with lemon juice and grated parmesan cheese. Adjust seasonings with salt and pepper if needed. Serve warm.