Broccoli is a versatile and nutrient-packed vegetable. Broccoli, known for its high vitamin C, vitamin K, and fiber content, among other nutrients, is a staple in healthy eating. This simple dish combines the savory flavors of garlic and Parmesan with the natural, earthy taste of broccoli, making it a hit with the whole family.
Ingredients:
- 2 heads of broccoli, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon zest (from 1 lemon)
- Red pepper flakes (optional, for a bit of heat)
Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring it’s hot and ready for roasting.
- Prep the Broccoli: Wash the broccoli heads and cut them into bite-sized florets. Pat them dry to ensure they roast properly.
- Mix the Ingredients: In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper, ensuring each piece is well coated.
- Roast the Broccoli: Spread the broccoli on a baking sheet in a single layer, making sure there’s space between the florets for even roasting. Place in the oven and roast for about 20-25 minutes, or until the edges are crispy and the stems are tender.
- Add the Parmesan: Once the broccoli is roasted, sprinkle grated Parmesan cheese over the hot florets. The heat will help the cheese melt slightly, adhering to the broccoli.
- Final Touches: Before serving, add a zest of lemon over the broccoli for a fresh, citrusy note and sprinkle red pepper flakes for a little extra heat, if desired.
- Serve: Serve the broccoli hot as a side dish or incorporate it into a main meal. It pairs wonderfully with both meat and vegetarian dishes.
Additional Tips:
- Nutritional yeast can be used instead of Parmesan for a vegan version.
- Pair this recipe with grilled chicken or fish, or incorporate it into a pasta dish.
Broccoli and other delicious greens are part of our spring farm box season. Sign up for our farm boxes online today! You can find more delicious recipes on our blog.
