Telling your family that you’re making roasted broccoli for dinner probably won’t get you any gasps of joy, but just wait till they’ve tasted this recipe. It’s crispy, cheesy, garlicky, and oh-so-good. There’s nothing about it that makes you think of the bland vegetables you’re picturing, and it becomes addictive very fast. I wasn’t joking when I said I’ve seen people fight over this one. I’ve also tried adding red pepper flakes to this recipe, for an extra kick – while that is good, I think the recipe as-is is perfect. Enjoy your side dish guilt free, knowing that you’re helping your family get those veggies in!

Ingredients

24 ounces broccoli florets

3 tablespoons olive oil

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan

Juice of 1 lemon

 

Instructions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

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Quick tip: You can use frozen broccoli in a pinch, but it won’t be as crispy when you’re through. Fresh broccoli is best.

Recipe and image courtesy of Damn Delicious