Parmesan Roasted Broccoli
This Parmesan Roasted Broccoli is an easy side dish that my entire family loves. With simple spices this will be your new way to eat broccoli.
Servings: 4
Ingredients
- 1 large head of broccoli about 1.5 pounds, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 2 teaspoons lemon zest
- 1 tablespoon fresh thyme leaves
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together olive oil, melted butter, lemon zest, and thyme.
- Add broccoli florets to the bowl and toss to coat evenly.
- Spread broccoli on a large baking sheet in a single layer.
- Roast for 18-22 minutes, stirring halfway through, until broccoli is tender and edges are crispy.
- Remove from the oven and immediately sprinkle with Parmesan cheese.
- Season with salt and pepper; serve hot.
Notes
You can also use 1 teaspoon dried thyme instead of fresh thyme leaves.
Cut the florets into similar-sized pieces for even cooking.
The broccoli will shrink as it roasts, so don't cut the florets too small.
You may need an additional 1/2 teaspoon of salt as the cheese contributes saltiness also. So just start with 1/2 teaspoon and then add more to taste.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 451mg | Potassium: 508mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 140mg | Calcium: 138mg | Iron: 2mg
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