Parmesan Roasted Broccoli Recipes

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GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE



Garlic Roasted Broccoli with Parmesan Cheese image

Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 6

Number Of Ingredients 7

1 head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 tablespoon lemon juice
¼ cup Dietz & Watson Shaved Parmesan Cheese

Steps:

  • Preheat your oven to 425 degrees F.
  • Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
  • Mince the garlic and toss it in with the broccoli.
  • Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
  • Bake in the oven for 20-25 minutes until the broccoli is tender.
  • Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 4 g, Cholesterol 5.5 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 265.4 mg, Sugar 0.9 g

PARMESAN ROASTED BROCCOLI



Parmesan Roasted Broccoli image

Sure, it's simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall "trees" turns an ordinary veggie into a standout side dish. -Holly Sander, Lake Mary, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 small broccoli crowns (about 8 ounces each)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.

Nutrition Facts : Calories 144 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PARMESAN BROCCOLI



Parmesan Broccoli image

Provided by Food Network Kitchen

Categories     side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

ROASTED BROCCOLI WITH PARMESAN



Roasted Broccoli With Parmesan image

Everyone loves this roasted broccoli recipe with florets tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Provided by Elise Bauer

Categories     Side Dish     Quick and Easy     Broccoli     Green Vegetables

Time 25m

Yield 4

Number Of Ingredients 7

1 1/2 pounds (680g) broccoli, cut into florets of even size
3-4 tablespoons extra virgin olive oil
Juice from half a lemon, about 1 Tbsp
Kosher salt
2-3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven: Preheat the oven to 425°F (220°C).

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 263 mg, Sugar 2 g, Fat 16 g, ServingSize Serves 3-4 as a side dish, UnsaturatedFat 0 g

GARLIC PARMESAN ROASTED BROCCOLI RECIPE BY TASTY



Garlic Parmesan Roasted Broccoli Recipe by Tasty image

Here's what you need: broccoli, oil, lemon juice, vegetarian parmesan cheese, garlic powder, red pepper flakes, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

3 heads broccoli
2 tablespoons oil
1 tablespoon lemon juice
¼ cup vegetarian parmesan cheese
2 teaspoons garlic powder
½ teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400°F (200ºC).
  • Separate the crowns and snip off any leaves of the broccoli.
  • On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.
  • Bake for 35-40 minutes.
  • Allow to cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 155 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, Sugar 2 grams

PARMESAN-ROASTED BROCCOLI(INA GARTEN)



Parmesan-Roasted Broccoli(Ina Garten) image

Roasting the broccoli with garlic and Parmesan gives this dish great flavor. You may cut all the stem off the broccoli but I like to leave a little on. You may also peel the stems, cut them in julienne strips and use them too, if you wish. Adapted from the ABC news program. From Ina Gartens new book Back to Basics(Barefoot Contessa).

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 lbs broccoli
4 -5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)

Steps:

  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.
  • Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
  • Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
  • Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
  • Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Serve and enjoy!
  • Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Nutrition Facts : Calories 289.6, Fat 20.2, SaturatedFat 3.3, Cholesterol 4.9, Sodium 621.6, Carbohydrate 22.1, Fiber 8.2, Sugar 5.5, Protein 11.4

PANKO-PARMESAN ROASTED BROCCOLI



Panko-Parmesan Roasted Broccoli image

This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

2 heads broccoli, cut into florets
⅓ cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
  • Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
  • Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
  • Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g

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  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
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