Parmesan Roasted Broccoli
An easy and healthy way to prepare broccoli. It is tossed with olive oil and then roasted with garlic. The roasted broccoli is finished with Parmesan cheese, fresh lemon juice and zest with a sprinkle of sunflower seeds.
Servings: 6
Calories: 125kcal
Ingredients
- 2 large heads of broccoli
- 4 garlic cloves peeled and thinly sliced
- Extra virgin olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon red pepper flakes
- 2 teaspoon lemon zest
- Juice of one fresh lemon
- 3 Tablespoons roasted sunflower seeds
- ⅓ cup freshly grated Parmesan cheese
- 2 Tablespoons julienned cut in slender slices fresh basil leaves. (about 12 leaves)
Instructions
- Preheat oven to 425 F.
- Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don't want too small of pieces.
- Place the broccoli florets on a foil lined sheet pan large enough to hold them all in a single layer. Toss the garlic on the broccoli and drizzle with about 5 tablespoons olive oil. Sprinkle with the salt and red pepper flakes. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oi, the lemon zest, lemon juice, sunflower seeds, Parmesan, and basil.
- Serve hot.
Notes
- Adapted from Ina Garten's Back to Basics recipe.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 736mg | Potassium: 687mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1395IU | Vitamin C: 182.2mg | Calcium: 164mg | Iron: 1.8mg