Parmesan-Roasted Fresh Broccoli

My favorite method of cooking broccoli, bar none!

Parmesan-Roasted Fresh Broccoli

1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (2 pounds/2 heads broccoli)
2 tablespoons extra-virgin olive oil
Salt
Garlic powder
½ cup grated Parmesan cheese (or vegan Parmesan)
Lemon zest from one lemon
Pinch of red pepper flakes (optional)

Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper to aid clean-up.

On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then lightly sprinkle with salt and garlic powder.

Bake for 15 minutes. Remove the pan from the oven. Turn the browned sides over. Sprinkle the Parmesan, then bake for 10 more minutes, until  the Parmesan is golden and bubbly.

Sprinkle lemon zest and red pepper flakes (if using).

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