Illustration, not a photo of this dishCrispy Parmesan Roasted Broccoli
Broccoli roasted on a hot pan until the edges char, then finished with Parmigiano, garlic and lemon.
Chef's note Dry the broccoli well, cara. Wet broccoli steams instead of browning, and then you get no crispy bits.
Chef's note Dry the broccoli well, cara. Wet broccoli steams instead of browning, and then you get no crispy bits.
Ingredients
- 1½ lb broccoli 2 medium heads, cut into florets with a flat side, stems peeled and sliced
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 3 cloves garlic thinly sliced
- ¼ tsp red pepper flakes
- ½ cup Parmigiano-Reggiano finely grated, about 1 1/2 oz
- ½ lemon zest and juice
About 210 calories a serving
- Calories
- 210
- Protein
- 10 g
- Carbs
- 14 g
- Fat
- 14 g
- Fiber
- 5 g
- Sugar
- 3.5 g
- Sodium
- 490 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Put a rimmed sheet pan on the middle rack and heat the oven to 450°F with the pan inside. A hot pan starts browning the broccoli the moment it lands.
Wash the 1½ lb broccoli and dry it completely with a towel. Cut big florets in half so each one has a flat side to sit on the pan.
In a large bowl, toss the broccoli with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt and ½ tsp black pepper until every piece is shiny.
Carefully pull out the hot pan and spread the broccoli flat-side down, with space between the pieces. Use two pans if it's crowded. Roast 15 minutes, until the undersides are deeply browned.
Toss 3 cloves garlic and ¼ tsp red pepper flakes with the rest of the oil (1 tbsp extra-virgin olive oil). Scatter it over the broccoli, sprinkle with ½ cup Parmigiano-Reggiano, and roast 5 to 7 minutes more, until the cheese is melted and lacy and the garlic is golden but not dark.
Grate the ½ lemon zest over the top, squeeze on the juice, and taste for salt. Serve hot, scraping up every bit of cheese stuck to the pan.
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