Sometimes I just can’t get enough broccoli. I love it raw, steamed, stir fried and roasted. I think roasted is my favorite.
Roasting veggies, especially broccoli, cauliflower and Brussel sprouts, brings out the most unique and caramelized flavors. Add a little garlic, Romano or parmesan and I’ve got the perfect side dish for a dinner meal. Suzie Q, my youngest gal, likes to personalize her roasted broccoli with a sprinkling of shredded cheddar. 🙂
I often roast a baking sheet of broccoli, cauliflower or Brussel sprouts while I’ve got a pork loin or chicken roasting in the oven. Just pop the baking sheet of veggies into the oven on the rack below, about 15 minutes before the pork or chicken is done. Then everything comes out of the oven at the same time and dinner is done. Gotta love that!
Roasted Parmesan Broccoli
1-2 lbs fresh organic broccoli, washed, dried and cut into bite sized pieces
1/4 cup extra virgin olive oil
Salt and fresh cracked black pepper
1/4- 1/2 cup fresh grated Romano or Parmesan cheese
Preheat the oven to 400F and line a baking sheet with parchment.
Place the broccoli pieces in a large bowl and toss with a drizzle of oil and season with salt and pepper.
Place the dressed broccoli on the baking sheet lined 10 minutes, or until the tops of the broccoli are toasted in color and crisp tender to the touch.
When the broccoli is done, remove from the oven and sprinkle with grated parmesan cheese. Transfer the broccoli to a platter and serve immediately.
For a little variation add crushed cloves of garlic to the broccoli before roasting. This will make a lovely garlic roasted broccoli. You can also sub grated Asiago or Romano for the Parmesan… or of course, shredded cheddar. 🙂