I had served my Garlic Parmesan Roasted Broccoli Recipe a few times at home, and I had a special request to make it for Thanksgiving dinner along with my rotisserie fried Turkey.  The great thing about the garlic Parmesan roasted broccoli recipe is that it literally takes like 15 minutes start to finish to make.  So, as the turkey was resting and the rest of stove top sides were just about done, I cranked up the heat, made the vinaigrette, tossed quickly and in to the oven they went…

Garlic Parmesan Roasted Broccoli Recipe

Serves: 8
Time: 15 minutes

Ingredients:

2 heads of Broccoli or about 1 pound
1 lemon
1-2 cloves of garlic
4-6 tablespoons of Extra Virgin Olive Oil
1 teaspoon of salt (I used Pink Himalayan)
Parmesan Cheese
Pepper

Method:

Preheat the oven to 450 degrees Fahrenheit.

Prepare the head / heads of broccoli by cutting them in to florets about an inch to two inches.  If the florets are really big you can slice them in half top to bottom

Get a large mixing bowl, zest an entire lemon followed by juicing the lemon.

Mince or run through a  garlic press 1-2 medium cloves of garlic.

Add 1 teaspoon of salt, and a pinch or two of pepper.

Then add 4-6 tablespoons of Extra Virgin Olive Oil.

Whisk the ingredients well.  You have made a simple vinaigrette dressing.

Place the broccoli florets in to the vinaigrette and toss till all are covered in dressing.

Take a large sheet pan, I used a half sheet pan 13″ X 18″.  Place some parchment paper down followed by the broccoli evenly spaced as best as possible.  Note: Two head of broccoli will just about fill the entire half sheet pan.

Place the sheet in the 450 degree Fahrenheit oven for 7-8 minutes.  Then remove and flip each piece, and then  back in to the oven for 3-4  more minutes.  Remove the sheet from the oven. Take a microplane grater and generously grate from a block of Parmesan cheese over top of each piece of broccoli.  Then place back in the oven for a minute.  Remove and serve the Garlic Parmesan Roasted Broccoli.  Enjoy!

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Garlic Parmesan Roasted Broccoli Recipe

Garlic Parmesan Roasted Broccoli. The title says it all. Brocolli is tossed in a simple lemon vinaigrette, and roasted. The surprise comes at the end when freshly grated Parmesan is added.

Course Appetizer

Cuisine American

Prep Time 2 minutes

Cook Time 13 minutes

Total Time 15 minutes

Servings 8

Author Ken

Ingredients

• 2 heads of Broccoli or about 1 pound
• 1 lemon
• 1-2 cloves of garlic
• 4-6 tablespoons of Extra Virgin Olive Oil
• 1 teaspoon of salt I used Pink Himalayan
• Parmesan Cheese
• Pepper

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Prepare the head / heads of broccoli by cutting in to florets about an inch to two inches long. If the florets are really big you can slice them in half top to bottom.
3. Get a large mixing bowl, zest an entire lemon followed by juicing the lemon.
4. Mince or run through a garlic press 1-2 medium cloves of garlic.
5. Add 1 teaspoon of salt, and a pinch or two of pepper.
6. Then add 4-6 tablespoons of Extra Virgin Olive Oil.
7. Whisk the ingredients well.
8. Place the broccoli florets in to the vinaigrette and toss till all are covered in dressing.
9. Take a large sheet pan, I used a half sheet pan 13″ X 18″. Place some parchment paper down followed by the broccoli evenly spaced as best as possible. Note: Two head of broccoli will just about fill the entire half sheet pan.
10. Place the sheet in the 450 degree Fahrenheit oven for 7-8 minutes. Then remove and flip each piece, and then back in to the oven for 3-4 more minutes. Remove the sheet from the oven. Take a microplane grater and generously grate from a block of Parmesan cheese over top of each piece of broccoli. Then place back in the oven for a minute. Remove and serve the Garlic Parmesan Roasted Broccoli

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