Lemon Roasted Broccoli with Parmesan
Roasting broccoli brings out its natural sweetness, making it more palatable for the pickiest of eaters. We take it one step further and toss it with lemon juice, zest, and parmesan cheese for an unbeatable flavor!
Servings: 2 cups
Calories: 172kcal
Ingredients
- 1 ½ Tablespoons canola or avocado oil
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Dash Crushed red pepper flakes (optional)
- 12 ounces broccoli florets (~1 large head with stems or 1 medium crown)
- 2 Tablespoons grated or shredded parmesan
- Zest and juice from ½ small lemon (~ 1 Tablespoon juice + 1/4 teaspoon zest)
Instructions
- Preheat oven to 375ºF.
- In a large mixing bowl, combine oil, granulated garlic, salt, pepper, and optional crushed red pepper.
- Break larger broccoli florets into smaller pieces and add to the bowl. Using a spatula, toss to evenly coat with oil mixture.
- Spread broccoli on a baking sheet in a single layer. Do not overcrowd the pan. Roast 16-18 minutes or until edges are brown and florets are easily pierced with a fork.
- Remove from the oven and garnish with parmesan. Return to the oven for a minute. Remove and sprinkle lemon juice and zest on top. Enjoy!
Notes
If using a head of broccoli with a long stem, don’t throw the stem away! Peel the extra tough layers off, then dice the remaining stem into bite-sized pieces.
Nutrition
Serving: 1cup | Calories: 172kcal | Carbohydrates: 12g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 427mg | Potassium: 548mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 152mg | Calcium: 140mg | Iron: 1mg