This oven roasted broccoli recipe combines Parmesan cheese, garlic and lemon in one delicious and healthy dish. It’s a pared down, cheaper version of Ina Garten’s famous roasted broccoli, but every bit as tasty. Good enough to convert even the biggest broccoli hater!
This post contains affilate links.
When we first got together, Laurier didn’t like broccoli. I tried cooking it in the ways that seemed most appealing to me – steamed and then smothered in cheese sauce (however, let the record show that I love broccoli, regardless of how it’s cooked – or not cooked).
He was not impressed.
So for a while we didn’t really have broccoli, aside from the odd time when I’d have a broccoli and cauliflower craving, buy one of each and eat them all by myself.
Then one day, I was browsing recipes, as I tend to do, and I came across Ina Garten’s recipe for roasted broccoli, with some commentary from someone who had made it. The person swore up and down that it was the most amazing broccoli ever – good enough to convert a devout broccoli hater.
(You can feel free to picture me rubbing my hands together and laughing devilishly while I plotted.)
So I made the broccoli (or at least my budget-friendly version of it – the original calls for pine nuts, and I left out the basil). If you’re wondering about the cost-effectiveness of real Parmesan cheese, I’ve written about it in the intro to this recipe.
Laurier LOVED it. And I loved it too (obviously). We ate the entire pan of broccoli in one meal. Success!!!
Now we eat this broccoli on a fairly regular basis and I’m pretty much the happiest broccoli cooking woman you can imagine. I practically dance around our kitchen while I make it.
Do you love broccoli?
Give it a try!
Do you hate broccoli?
Give it a try!
Let me know what you think! 🙂
The BEST Broccoli You’ll Ever Eat (roasted!) – Step-by-Step Instructions
The BEST Broccoli You’ll Ever Eat (roasted!) – ingredients
Preheat oven to 425 degrees F. Peel and slice 5 or 6 good sized cloves of garlic.
Wash head of broccoli and cut it into florets. I also like to peel the stems and cut them into slices (tastes just like broccoli – waste not, want not). Toss them together on a sheet pan. Drizzle with olive oil and sprinkle with kosher salt and pepper. Toss around again. Roast in preheated oven for 10 minutes. Take the pan out and use a spatula to scrape everything off the pan and toss it again. Put back in the oven for 5 more minutes. Personally I like broccoli with a little firmness left in it.
Take pan out. Wash a lemon and use a zester to grate some lemon zest all over the broccoli.
Squeeze some fresh lemon juice over the broccoli (be careful not to drop lemon seeds in it – they taste terrible).
Use your zester again to grate a generous amount of fresh Parmesan cheese over the broccoli. Serve hot.