Italian Roasted Broccoli with Parmesan

Name: Italian Roasted Broccoli with Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb broccoli, cut into florets; 2 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1/8 tsp red pepper flakes; 1 lemon, zested and juiced; 1/4 cup Parmesan cheese, freshly grated; 2 tbsp fresh basil, chopped

Crispy roasted broccoli florets seasoned with garlic, lemon, and topped with grated Parmesan cheese. A simple yet flavorful Italian-inspired side dish that pairs well with almost any main course.

30 minEasyServes 4120 cal/serving

ItalianSideOvenVegetarianLow CarbGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb broccoli, cut into florets
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/8 tsp red pepper flakes
1 lemon, zested and juiced
1/4 cup Parmesan cheese, freshly grated
2 tbsp fresh basil, chopped

Instructions

1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2

Wash and dry 1 lb broccoli thoroughly, then cut into florets. Place them in a large mixing bowl.
3

In a small bowl, combine 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp red pepper flakes.
4

Pour the olive oil mixture over the broccoli florets and toss until evenly coated. Spread the broccoli in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
5

Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the edges are crispy and slightly browned.
6

Remove from the oven and immediately sprinkle with the zest and juice from 1 zested and juiced lemon, and 1/4 cup freshly grated Parmesan cheese.
7

Return to the oven for 1-2 minutes, just until the cheese begins to melt.
8

Transfer to a serving dish and garnish with 2 tbsp chopped fresh basil.
9

Serve hot as a side dish. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

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Questions

What oven temperature does Italian Roasted Broccoli with Parmesan need?

For Italian Roasted Broccoli with Parmesan, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5.

How do I know when Italian Roasted Broccoli with Parmesan is done?

Go by the cues in the method rather than the clock. Step 5: cook until the edges are crispy and slightly browned. Step 7: cook until the cheese begins to melt.

Can I make Italian Roasted Broccoli with Parmesan less spicy?

Yes. The heat in Italian Roasted Broccoli with Parmesan comes from 1/8 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Can I make Italian Roasted Broccoli with Parmesan dairy-free?

Yes. The dairy in Italian Roasted Broccoli with Parmesan is 1/4 cup Parmesan cheese, freshly grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Italian Roasted Broccoli with Parmesan low-carb?

A serving of Italian Roasted Broccoli with Parmesan carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many calories are in Italian Roasted Broccoli with Parmesan?

One serving (the recipe makes 4) is about 120 calories, with 2 g protein, 4 g carbohydrate and 8 g fat, plus 1 g fiber and 76 mg sodium. The figures are estimates computed from the ingredient list.

How long does Italian Roasted Broccoli with Parmesan keep?

Refrigerate what is left of Italian Roasted Broccoli with Parmesan within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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