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white bowl full of roasted broccoli with parmesan cheese on top
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Roasted Broccoli with Parmesan

Roasted broccoli topped with parmesan and toasted pine cuts.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Calories 37kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 4 pounds broccoli
  • 4 garlic cloves minced
  • olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts toasted
  • 1/3 cup freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
  • You should have about 8 cups of florets.
  • Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
  • Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.
  • Drizzle for lemon juice.
  • Sprinkle with parmesan cheese and pine nuts

Notes

  1. You can prep the broccoli ahead of time by trimming and cutting into small florets but I don't recommend roasting it ahead of time. It is best served freshly roasted out of the oven.
  2. Make sure your broccoli is dry before roasting. Extra moisture makes steam which prevents from the broccoli from getting crispy.
  3. Don't over crowd your broccoli on the baking sheet. This creates steam which prevents it from getting browned and toasting. The contact with the baking sheet is what gives your broccoli those brown, crunchy edges which are so good!. Flip broccoli half way through if possible.

Nutrition

Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 400mg | Potassium: 26mg | Vitamin A: 30IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.2mg