11/28/21

Garlic Parmesan Roasted Broccoli

The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

I mentioned this when I published my Better Broccoli Cheese Casserole but I LOVE broccoli. Like, maybe even abnormally so. 

I like the crappy frozen stuff nuked in the microwave. I don’t mind it if it’s been overcooked in boiling water and it waterlogged and mushy. I love it steamed with just a little kosher salt. I like it raw in salads and veggie plates. I just love it.

But my favorite way to have it is like this… roasted in a crazy hot oven, slightly charred, then sprinkled with fresh parmesan and a little coarse gain salt.

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

While I love it with a passion, MY ENTIRE FAMILY hates it. They think it stinks when it’s cooking and make puke faces when they taste it. I feel personally offended that they don’t like broccoli. Like… how?

I’ve always loved broccoli roasted like this (and brussels sprouts too!) but I recently learned something about it on my favorite recipe site, Serious Eats (which focuses on the science of cooking).

By cooking the broccoli SUPER FAST at an EXTREMELY HIGH TEMPERATURE it prohibits the development of the characteristic bitter flavor and aroma and instead brings out a slight sweetness through caramelization.

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

You may wonder why I use garlic powder instead of fresh garlic in this recipe. I mean, it’s a kinda fancy recipe and garlic is one of the feature flavors, so why use the junky stuff, right?

The reason is that fresh garlic would burn and become very bitter cooked this hot for this long. Sooo… the powdered stuff, it is. If you're absolutely averse to this idea, you can sauté several cloves of fresh minced garlic in the olive oil before assembling the recipe. Just remove the garlic first.

Speaking of the olive oil... this may seem like a lot of oil but it really isn’t. 1/4 cup is only 4 tablespoons. That’s 4 tablespoons for 2 whole pounds of broccoli. One tablespoon for half a pound. That’s actually pretty sparse!

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

I may lose some of you here but before you start sending me hate mail, just hear me out. Don’t wash the broccoli. The broccoli needs to be bone-dry to cook properly this way.

But what about bacteria and germs and viruses and lions and tigers and bears?!

Well, here’s the thing... cold water isn’t going to kill any of those things. Well, you could drown a large mammal in cold water but that’s about it. So, other than rinsing off some sand or dirt, washing the broccoli doesn’t do anything. And I’ve never come across any grit in any broccoli I’ve ever purchased. Never. 

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.

DISHES TO SERVE WITH ROASTED BROCCOLI 

I like to serve this with sauced pasta dishes. I find that I eat way less pasta and actually like to serve a little sauce over the broccoli. Try it with:

Garlic Parmesan Roasted Broccoli! The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.
broccoli, roasted, baked, oven, best, how to, parmesan, parmesean, cheese, garlic, fresh, powder, crispy, charred, char, crunchy, how long, what temperature, how hot
side dish, vegetables
american
Yield: 8
Author: Mandy Rivers | South Your Mouth
Garlic Parmesan Roasted Broccoli

Garlic Parmesan Roasted Broccoli

The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 2 lbs broccoli florets
  • 1/4 cup olive oil, plus more for pan
  • 2 teaspoons garlic powder
  • 1 teaspoon coarse grain salt
  • 1 teaspoon pepper
  • 1/2 cup fresh grated parmesan cheese

Instructions

  1. Preheat oven to 500 degrees. Drizzle a few tablespoons olive oil in an extra-large sheet pan (or two standard size pans). Using your hands or a pastry brush, spread oil over pan to coat well.
  2. Cut florets in half lengthwise then add to the center of the pan, making a mound.
  3. Drizzle 1/4 cup olive oil over broccoli then gently toss to coat.
  4. Sprinkle garlic, salt and pepper over broccoli then toss again to evenly distribute the spices.
  5. Spread broccoli evenly over pan, turning florets so that cut side faces down.
  6. Bake at 500 degrees for 18-22 minutes or until deeply browned and crispy on the bottom and slightly charred on top. Watch closely as the bottoms will burn before the top side will. If your oven doesn’t distribute heat evenly, gently stir the broccoli halfway through cooking (moving the broccoli from the edges to the center and vice versa).
  7. Remove broccoli from oven then immediately sprinkle with grated parmesan cheese. Taste for seasoning then sprinkle with a little extra coarse grain salt if desired.

Nutrition Facts

Calories

123.57

Fat (grams)

8.50

Sat. Fat (grams)

1.90

Carbs (grams)

7.24

Fiber (grams)

3.88

Net carbs

5.88

Sugar (grams)

1.60

Protein (grams)

4.63

Sodium (milligrams)

300.91

Cholesterol (grams)

5.38
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3 comments:

  1. Could you use frozen broccoli defrosted and blotted dry?

    ReplyDelete
    Replies
    1. It will work but the texture will be different. When the water in veggies freezes, it expands, which breaks down cell structure. I bet it will still taste delicious though!

      Delete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy