When you bite into crispy Roasted Parmesan Broccoli you’ll feel like you’re eating a treat, not something packed with healthy nutrients! It’s going to become a fast favorite.
Ben and I recently binged watched Stranger Things (1 and 2). It’s hard to find a show that we can enjoy together — he’s a History Channel type guy and I’m a Bravo kind of girl. TV is my escape and it’s also typically on while my laptop is open, so it’s nine times out of ten, it’s something I only have to half pay attention to. Ben doesn’t really like fiction books so The Real Housewives franchise is definitely pushing the limits of things he’ll subject himself to. However, we both have been LOVING Stranger Things. I should say we loved it because we’re done now.
We don’t have a TV in our bedroom so we’d lay in bed watching it on the iPad. I’d do a little Instagramming here and there but it was mainly just hanging out with each other being scared. Before I go to bed, I typically go upstairs and tuck in the kids, unload the dishwasher, turn down the heat, and turn off all the lights in the house.
We live in the country so we don’t have a lot of window treatments which is great during the day, but at the night when it’s pitch-black out and you just watched Stranger Things? Less than ideal. It’s a love-hate relationship and we can’t wait for season 3.
Speaking of stranger things, what’s stranger than posting broccoli in the middle of cookie season? I’m not always one to follow trends, so I’m probably not going to start now. I’m just gonna go ahead and direct you over to my cookie archives and then have you come back here and make this broccoli, because green is good. And it’s no secret how much I love roasted vegetables now is it?
I’ve shown you previously how to roast broccoli and this is a fun and simple little twist on the original method. It’s an easy side dish, whether you’re serving it on a busy night before a Christmas concert or serving it as a pretty green side dish on your holiday table.
Tip: The more dry your broccoli is, the crispier it will get! Wet broccoli = steam = soggy broccoli. The goal is NOT steamed broccoli. Dry thoroughly after washing. You can even spin it in a salad spinner!
This Parmesan broccoli starts the way most other vegetables are made – clean and dry vegetables, oil, salt, pepper, and high heat. The only difference is that you sprinkle a little Parmesan cheese on at the end to give it the most amazingly nutty salty flavor.
It’s so simple! Here’s the rundown for this Parmesan Broccoli:
- Wash and dry. Dry, dry, DRY.
- Cut into small pieces. Smaller = shorter cook time, crispier broccoli.
- Toss with olive oil, salt and pepper.
- Spread in single layer.
- Roast at 425°F (or 450°F if you’re in a rush).
- Sprinkle on Parmesan, stick it back in oven to melt.
If you love roasted broccoli recipes like we do, make sure to check out Roasted Broccoli and Cheddar Quiche, Baked Chicken Parmesan and Broccoli, Roasted Broccoli Quinoa Salad from Two Peas & Their Pod, or Slow Roasted Broccoli and Cauliflower with Curry from Kalyn’s Kitchen.