Food/ Sides, tapa-tizers + snacks/ Vegetarian

Roasted Broccoli With Garlic + Parmesan

Roasted Broccoli With Garlic + Parmesan | Killing Thyme

Bringing simple things like roasted broccoli to the blog makes me feel a little strange sometimes, but then I think about all my pals who’ve claimed they “never know how to make vegetables exciting”, and then I remember that posts like this are totally okay. Vegetable sides are important. Vegetables are important… so let’s do this.

I love vegetables in general, but broccoli has become my fave — hands down. Whether it’s lightly seasoned and roasted to a near crisp, or it’s being steamed and tossed into an umami-filled stir-fry, broccoli is the bomb.com. This is why broccoli has crowns; it’s the ruler of the vegetable kingdom. (I just thought of that now!)

Okay, I like broccoli a lot. Moving along.

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Roasted Broccoli With Garlic + Parmesan | Killing Thyme

Roasted Broccoli With Garlic + Parmesan

First, let’s talk about the fact that most of the higher-ups in the foodie world are now telling us to slow roast our vegetables at 250 degrees F. They say your vegetables will boast better flavors with their natural caramelization. I’ve tried it, and though I think it would work really well with some vegetables — like sweet potatoes and butternut squash — broccoli is just as good when roasted quickly, if not better because hey, it only takes 15 minutes.

Plus, Ina Garten roasts her broc at 425 degrees F too, so there.

Now, about that flavor.

Despite being a strong proponent for using fresh garlic in recipes, sometimes garlic powder + garlic salt work best. This is one of those recipes — for me, anyway. Garlic burns very easily when heated quickly at high temps leaving you bitter brown nuggets alongside your bright and crunchy broc. No bueno. So the garlicky taste in this concoction is from garlic salt — and it’s delish.

There are days when I’ll skip the parmesan because all you *truly* need for a nice and simple roasted broccoli is olive oil, kosher or garlic salt and cracked black pepper. But, every once in a while, we must indulge. It sure beats drenching our broccoli in processed cheese sauce!

Roasted Broccoli With Garlic + Parmesan | Killing Thyme

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Roasted Broccoli With Garlic + Parmesan

Roasted Broccoli With Garlic + Parmesan makes for a perfect side dish or addition to pasta. It's addicting AF and you'll crave it on the regular. Yes, you will crave broccoli.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Killing Thyme

Ingredients

  • 1 crown of broccoli cut into florets
  • 1 TBSP olive oil
  • 1/2 tsp garlic salt
  • 1/2 teaspoon cracked black pepper
  • 2 TBSP freshly grated parmesan

Instructions

  1. Pre-heat oven to 425 degrees C.
  2. Place broccoli florets in a large bowl with a lid (or just use cling wrap) and drizzle in the olive oil, followed by the garlic salt and pepper.
  3. Cover and toss.
  4. Transfer the broccoli to a baking sheet and spread the florets out.
  5. Grate parmesan over the florets.
  6. Place in the oven and bake for 15 minutes, tossing the broccoli with a spatula once halfway through.

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