Servings: 4
Calories: 183kcal
Equipment
- Oven
Ingredients
- 1 1/2 pounds broccoli about 2 medium crowns, cut into florets of even size
- 3 to 4 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice
- salt Kosher
- 2 to 3 cloves garlic minced
- black pepper Freshly ground
- 1/4 cup cheese grated Parmesan; or to taste
Instructions
- Set the oven's temperature to 425°F (220°C).
- Broccoli florets should be lightly coated in a big bowl of olive oil, lemon juice, and minced garlic. The broccoli should be salted and then coated.
- On a baking sheet that has been lined with parchment paper or aluminum foil, rubbed with a little olive oil, or both, arrange the broccoli florets in a single layer.
- Roast for 16 to 20 minutes at 425°F (220°C) or until cooked through and gently browned (check by poking with a fork; should be fork soft). The best parts are the browned bits! So if you notice some charring, don't be alarmed.
- Re-add the roasted broccoli to the bowl and top with plenty of freshly grated parmesan cheese and black pepper.
- Serve right away.
Video
Nutrition
Calories: 183kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 553mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 154mg | Calcium: 133mg | Iron: 1mg
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