One favorite snacks to eat during a long day of campaign shoots and editing content, is Roasted Broccoli. This recipes is so easy and quick, you will be eating Broccoli like a crazy person.
The Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.
They are then roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love!
If you are Keto, the recipe is for you too. High and fiber and very nutritious. You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper!
- 1 1/2 pounds (680g) broccoli, cut into florets of even size
- 3-4 tablespoons extra virgin olive oil
- Juice from half a lemon, about 1 Tbsp
- Kosher salt
- 2-3 garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese, or to taste
1 Preheat oven: Preheat oven to 425°F (220°C).
2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.
5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!