Parmesan Roasted Broccoli

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     It’s hard to find good vegetables in the winter.  I’m always struggling to find a fresh vegetable to make with dinner and often times I’ll make frozen vegetables in the steamer bags.  One thing I do enjoy making in the winter is roasted vegetables.  So many different vegetables can be roasted and then tossed with a variety of seasonings.  My favorite vegetables to roast are broccoli, cauliflower, and potatoes.

    I came across this recipe on Pintrest.  The picture alone made me drool.  It’s simply broccoli and garlic roasted in the oven then tossed with lemon, pine nuts, and cheese.  It is fabulous.  I tried a piece directly out of the oven and before I knew it I had eaten a handful of roasted broccoli!

    While I already love roasted broccoli the thing I liked best about this recipe is the bright lemon flavor paired with the bite of Parmesan which is then finished off with a crunch of pine nuts.  The combination is simple but so tasty.  This is a great winter time vegetable side dish.

Parmesan Roasted Broccoli  (adapted from Ina Garten)

2 pounds of broccoli
4 garlic cloves, minced
2 T. olive oil
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. grated lemon zest
1 T. lemon juice
1/2 t. red pepper
2 T. toasted pine nuts
1/4 c. grated Parmesan cheese

1.  Preheat the oven to 425 degrees.

2.  Cut the broccoli into florets.  Place the broccoli on a baking pan in a single layer.

3.  Add the garlic and the olive oil to the broccoli.  Toss to coat.  Sprinkle with salt, black pepper, and red pepper.

4.  Roast for 20-30 minutes or until the broccoli is tender and browned.  Remove the broccoli from the oven then toss with one tablespoon of olive oil, the lemon zest, lemon juice, pine nuts, and Parmesan.  Serve hot.

This post linked to: 
Meatless Mondays,  Making You Crave Monday, Mouthwatering Monday,

One Comment

  1. Yum! I recently tried roasted broccoli for the first time, and it truly is spectacular. I love the use of lemon and Parmesan here…sounds so good!

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