Best Roasted Garlic-Parmesan Broccoli EVER!
Yes, yes this is yet another post for broccoli. But this isn’t just any broccoli, this is awesome broccoli.
No, that is not an oxymoron. We ate our broccoli mostly steamed for years, but now I suddenly have found all kinds of yummy ways to prepare it. I wish I would have figured this out when the kids were home – maybe they’d be broccoli lovers today.
There are so many ways to roast broccoli, and they are all probably just a wee bit different from each other. I have worked several recipes and added and taken away ingredients. This is the one we like the most. I think. Today, at least. Between the Mr and myself, we polished off the entire thing…
Best Roasted Garlic-Parmesan Broccoli EVER
- 1 head broccoli, florets and a bit of the stems, cut up in generally same-sized pieces.
(I think mine was about 4 cups.)
- 4 sliced garlic cloves
- 1/4 cup diced onions
- 3 Tbsp olive oil
- dash each salt, pepper, and red pepper flakes.
(The red pepper flakes are optional, and you can add as much or as little as you prefer.)
Put all these things into a zippered bag and smush around until the florets are covered with the olive oil. Dump out onto a jelly roll pan that has been covered with aluminum foil and sprayed with cooking spray.
Bake at 425 degrees for 20 minutes. Remove and immediately put into a bowl. Toss with:
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 3 Tbsp shredded parmesan, preferably fresh.
Serve right away. This could probably feed 4 people, but remember that it will cook down quite a bit and there will be less than it looks like at the beginning!