Lemon Parmesan Roasted Broccoli
The flavors of lemon and Parmesan brighten up this healthy roasted broccoli for an easy side dish.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
- 24 ounces broccoli florets (1½ pounds)
- 2-3 tablespoons olive oil
- 2 cloves garlic minced
- ½ cup freshly grated Parmesan cheese divided
- 2 tablespoons lemon juice (from 1 lemon)
- 2 whole lemons cut into wedges
Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside for now.
In a large bowl, combine the broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the Parmesan cheese. Toss to combine all the flavors.
24 ounces broccoli florets, 2-3 tablespoons olive oil, 2 cloves garlic, ½ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice
Arrange the broccoli in a single layer on the prepared baking sheet and place the lemon wedges around as you see fit.
2 whole lemons
Bake for 12-14 minutes, or until tender
Remove from oven and sprinkle with the rest of the Parmesan. Squeeze lemon wedges over broccoli if desired.
- If using frozen broccoli florets, separate the florets as much as possible before tossing in oil and bake at 450°F instead of 425°F.
- In place of fresh garlic, you can use ½ teaspoon of garlic powder.
Storage: Store lemon Parmesan roasted broccoli in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 6ounces | Calories: 176kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 275mg | Potassium: 575mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1169IU | Vitamin C: 155mg | Calcium: 194mg | Iron: 1mg