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Parmesan Roasted Broccoli Recipe

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This recipe for Parmesan Roasted Broccoli is from The Pugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large heads of broccoli or 3 smaller ones
5 garlic cloves, peeled and thinly sliced
2 to 3 tbsp olive oil
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp freshly squeezed lemon juice
1/4 cup roasted pecans, chopped
1/2 cup freshly grated Parmesan cheese
Directions:
Directions:
1. Preheat the oven to 425º F
2. Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I want the bite size 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 olive oil. Sprinkle with the salt and pepper.
3. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
4. Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese.
Serve hot
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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