Garlic Parmesan Roasted Broccoli

A roasted broccoli side with crisp, browned edges and a short garlic finish to avoid scorching. The broccoli roasts hot for color and texture, then is tossed with parmesan, lemon, and parsley just before serving.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 680 g broccoli florets cut into bite-size florets
• 30 ml olive oil
• 4 g kosher salt
• 1 g black pepper freshly ground
• 4 clove garlic cloves thinly sliced
• 40 g finely grated parmesan cheese
• 15 ml lemon juice freshly squeezed
• 8 g fresh parsley chopped

Instructions

1. Heat the oven to 220 C. If you want extra browning, put the sheet pan in the oven while it preheats. Oven is fully preheated; pan is hot if preheated in the oven.
2. In a large bowl, toss the broccoli with the olive oil, salt, and black pepper until evenly coated. Broccoli looks lightly glossy and seasoned.
3. Spread the broccoli in a single layer on the hot sheet pan and roast for 13 minutes. The florets are starting to brown and the stems are partly tender.
4. Add the sliced garlic over and under the broccoli, toss or turn the pieces quickly, and roast for 5 minutes more until the garlic is fragrant and the broccoli edges are browned. Garlic is pale-golden and fragrant, not dark brown; broccoli is crisp-tender at the stems.
5. Transfer the broccoli to a bowl. Add the parmesan, lemon juice, and parsley, then toss briefly so the cheese clings to the hot florets. Parmesan is lightly melted on the broccoli and the seasoning is evenly distributed.
6. Serve immediately. Broccoli is hot, browned, and crisp at the edges.