Yield 6 Number Of Ingredients 7 Steps:
Preheat your oven to 425 degrees F. Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet. Mince the garlic and toss it in with the broccoli. Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.
Time 26m Yield 4 servings Number Of Ingredients 0 Steps:
Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven: Preheat the oven to 425°F (220°C).
Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F (200ºC). Separate the crowns and snip off any leaves of the broccoli. On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly. Bake for 35-40 minutes. Allow to cool for 5 minutes. Enjoy!
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast at 400F. (Ina originaly baked at 425) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Serve and enjoy! Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
More about “parmesan roasted broccoli recipes”
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil. Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet. Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes. Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.
