Italian Roasted Broccoli with Parmesan
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.
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
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1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2
Wash and dry 1 lb broccoli thoroughly, then cut into florets. Place them in a large mixing bowl.
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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.
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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.
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5
Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the edges are crispy and slightly browned.
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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.
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7
Return to the oven for 1-2 minutes, just until the cheese begins to melt.
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8
Transfer to a serving dish and garnish with 2 tbsp chopped fresh basil.
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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.