Parmesan Roasted Broccoli

AuthorNaturallyLTCategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients
 1 ½ lbs broccoli
 2 cloves garlic, peeled and thinly sliced
 2 tbsp olive oil
 1 tsp kosher salt
 freshly ground black pepper
 1 tsp grated lemon zest
 1 tbsp lemon juice
 1 tbsp toasted pecans
 ¼ cup Parmesan cheese, grated
 1 tbsp chopped fresh basil

Directions
1

Set the oven rack to the middle of the oven. Preheat the oven to 425 °F

2

Cut the broccoli florets off the large stalk leaving about 1 inch of stalk on the florets. Discard the rest of the stalk. Each floret should be the same size, about 1 ½ - 2 inches in size. Place the florets onto a baking sheet and spread into a single layer. Drizzle the broccoli with olive oil and season with garlic, salt, and pepper. Roast for about 20 to 25 minutes, until the ends are brown, check frequently.

3

Remove the broccoli and immediately toss with 1 tablespoon of olive oil, lemon zest, lemon juice, toasted nuts, Parmesan, and basil. Serve hot.

Nutrition Facts

per serving: Calories 130, Total Fat 7g, Cholesterol 6mg, Sodium 150 mg, Total Carbohydrate 13g, Dietary Fiber 5g, Sugar 3g, Protein 7.5g

©Andrea Berger / Adobe Stock

Ingredients

Ingredients
 1 ½ lbs broccoli
 2 cloves garlic, peeled and thinly sliced
 2 tbsp olive oil
 1 tsp kosher salt
 freshly ground black pepper
 1 tsp grated lemon zest
 1 tbsp lemon juice
 1 tbsp toasted pecans
 ¼ cup Parmesan cheese, grated
 1 tbsp chopped fresh basil

Directions

Directions
1

Set the oven rack to the middle of the oven. Preheat the oven to 425 °F

2

Cut the broccoli florets off the large stalk leaving about 1 inch of stalk on the florets. Discard the rest of the stalk. Each floret should be the same size, about 1 ½ - 2 inches in size. Place the florets onto a baking sheet and spread into a single layer. Drizzle the broccoli with olive oil and season with garlic, salt, and pepper. Roast for about 20 to 25 minutes, until the ends are brown, check frequently.

3

Remove the broccoli and immediately toss with 1 tablespoon of olive oil, lemon zest, lemon juice, toasted nuts, Parmesan, and basil. Serve hot.

Parmesan Roasted Broccoli

Published by

NaturallyLT

Hi! I’m Lauren, currently a Nutritional Sciences student at the University of Connecticut. My interest in food and nutrition started when I was about 13 years old. In some of my spare time I would research online the different food trends that were going on at the time. When my friends would come over we’d spend the day baking and cooking different creations we found on the internet or from our favorite cookbooks. At 13 though, it was somewhat difficult to decipher what was fact and what was fad. The internet is an endless virtual world of both legitimate and deceitful information. Throughout high school I took it upon myself to try and analyze what the best “diet” is to follow. I experimented on myself. Sometimes I felt great, sometimes I felt lousy, sometimes I was just plain hungry. I was in high school, I was following what the media and the internet told me to do. I didn’t justify it with facts, nor did I look for the hard science behind these “diets.” This is why I chose to go to school for Nutritional Sciences. I want the science, I want to know what the body does and how food nourishes it. I want to help people of all ages understand how nourishing your body and following a healthy lifestyle can change the way you feel. So they don’t have to struggle and experiment on yourself with the fad diets the media is constantly pumping out. I’m starting Naturally.LT to link you to articles, the studies, the passages to the books I’ve read all written by health professionals. I want to share with you recipes that I’ve found and created myself that are tasty and full of nutrients that will make you and your body happy. I will back up these findings with credible sources, there is no room for junk here. As you may have noticed on Naturally.LT, I have a link to running. Running has somewhat recently come into my life. Once I entered college, something just clicked. I loved the way running made me feel. I became happier, less stressed, and entered an awesome accepting community. Before I knew it I signed up for half and full marathons. Running is an interesting sport, both solitary and meditative, but can also be competitive and adrenaline pumping. This is something I want to explore on Naturally.LT. If you are a first time runner, or a seasoned veteran, I want to open discussion and help guide you with what can help you lace up your shoes or become a stronger runner and recover faster. So join me on this journey of nourishment and endurance.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.