**Crispy Roasted Broccoli: A Delightful Side Dish with Variations to Suit Every Palate**
Broccoli, a nutritional powerhouse, takes center stage in this delightful roasted vegetable dish. With its vibrant green florets and earthy flavor, broccoli transforms into a crispy, caramelized treat when roasted in a hot oven. This recipe presents three variations to cater to diverse preferences: a classic roasted broccoli with olive oil and salt, a zesty lemon pepper version, and a tantalizing Parmesan-herb blend. Each variation offers a unique flavor profile that complements the broccoli's natural goodness. The result is a versatile side dish that pairs perfectly with various main courses, from grilled meats to hearty stews. Whether you prefer a simple yet satisfying preparation or crave a more complex flavor experience, these roasted broccoli variations will surely hit the spot.
CRISPY CHEESY ROASTED BROCCOLI
This roasted broccoli recipe is the mother of all healthy side dishes recipes!
Provided by The Chunky Chef
Categories Side Dish
Time 18m
Number Of Ingredients 7
Steps:
- Preheat oven to 500 F degrees. Line a large rimmed baking sheet with foil or parchment paper and set aside.
- To a large mixing bowl, add broccoli florets and olive oil, giving it a toss with your hands to fully coat the broccoli with the oil. Add pepper and salt and toss again to combine.
- Transfer broccoli to prepared baking sheet and bake 8 minutes. While broccoli is baking, combine cheese and panko in a small bowl.
- Remove baking sheet from oven and sprinkle broccoli with cheese/panko mixture. Spray quickly with a little cooking spray and return to oven for 3-5 minutes, until cheese is melted and a bit crispy.
- Can be served from the baking sheet or alternatively, after broccoli is finished with the first 8 minute bake, transfer broccoli to a large casserole dish. Top with cheese/panko and bake 3-5 minutes and serve directly from the dish. Just make sure the casserole dish is oven safe at 500!
Nutrition Facts : Calories 113 kcal, Carbohydrate 8 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 285 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
CRISPY PARMESAN BROCCOLI
Steps:
- Preheat the oven to 400 degrees F.
- Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
- Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
ROASTED BROCCOLI
Roasted broccoli gets irresistibly crispy in the oven, and is even better with a finishing flourish of lemon and parmesan cheese.
Categories Easter spring Sunday lunch Thanksgiving dinner roasted side dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°. Line a sheet pan with aluminum foil.
- Place the broccoli florets on the prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix well to thoroughly coat all of the broccoli with oil. Spread the broccoli in an even layer, with a bit of space between each floret.
- Roast until the broccoli starts to brown and the stems are tender when pierced with the tip of a paring knife, 15 to 20 minutes. Remove from the oven and toss with parmesan cheese, if using.
- Serve with lemon wedges.
CRISP ROASTED BROCCOLI
I hated broccoli growing up and still only like it in a very few ways. This is by far my family's favorite.
Provided by Baking Barb
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven and a baking sheet to 375.
- Cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be.
- Toss florets with olive oil to coat.
- Add remaining ingredients and toss well.
- Spread into a single layer on the hot baking sheet.
- If desired sprinkle additional parmesan cheese and black pepper on top.
- Bake for 10-12 minutes for small florets or 15-20 for larger pieces.
Tips:
- Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or wilted florets.
- Cut the broccoli into uniform florets: This will help them roast evenly. Aim for florets that are about 1-2 inches in size.
- Toss the broccoli with oil and seasonings: This will help the broccoli to crisp up and develop flavor. You can use olive oil, avocado oil, or any other high-heat cooking oil. Season the broccoli with salt, pepper, garlic powder, onion powder, and any other desired spices.
- Roast the broccoli at a high temperature: This will help it to caramelize and develop a crispy texture. Aim for a temperature of 425°F (220°C).
- Roast the broccoli for 15-20 minutes, or until it is tender-crisp: The broccoli should be slightly browned and have a slight char in some spots.
- Serve the broccoli immediately: Roasted broccoli is best enjoyed fresh out of the oven. You can garnish it with grated Parmesan cheese, lemon zest, or chopped parsley.
Conclusion:
Roasted broccoli is a simple but delicious side dish that can be enjoyed with a variety of meals. It is a good source of vitamins and minerals, and it is a great way to get your daily dose of vegetables. With its crispy texture and flavorful taste, roasted broccoli is sure to become a favorite in your household.
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