GFGL RECIPE BLOG: Parmesan Broccoli Florets

By: ALEXIS BLANDINE

“Eat your broccoli or no dessert” doesn’t seem as hard to choke down when that broccoli is slightly crispy, with a salty, nutty, parmesan bite and a velvety olive oil finish. I call this creation “Parmesan Broccoli Florets”. What it lacks in the originality of its name, it makes up with in flavor. I was never a child that complained about finishing her broccoli, and clearly my mom knew how to make that possible. This recipe can be used as a side dish, mixed with pasta or rice, or thrown on a salad. If you’re the kind of person that likes a little extra kick in your veggies, add some crushed red pepper flakes- life changing my friend, Life. Changing.


Parmesan Broccoli Florets

  • 1 head broccoli
  • 4 Tbsp Olive oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1/3 C parmesan cheese

Pre-heat oven to 350 on “roast” setting. ** Combine salt, pepper, and garlic powder in a bowl and set aside. Cut broccoli into bite size florets, and coat with olive oil. Lay out florets on a baking sheet and sprinkle with the mixture of salt, pepper, and garlic powder and ¼ C of the cheese. Put into the oven for 15-20 minutes, checking that the “bushy” part of the broccoli doesn’t burn (note: a little browning adds extra crispy crunch). If this happens, do not fret, just turn on the sheet and/or add a little more olive oil to affected area. Once tender, add the remaining parmesan cheese and let the broccoli sit for 2 more minutes. Remove from oven and devour.
**The ‘chain of command’ for this recipes’ cooking setting is roast, broil, and then bake depending upon the settings on your oven.

Hopefully this recipe has you singing a different tune to the broccoli blues, and has you trying this with other veggies-roasting them is a foolproof way to enjoy them. What’s your favorite way to eat broccoli?

Sealed with a kiss of Nutella,

Alexis

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Categories: GFGL Recipe Blog, Home, Sections, Your Nutrition

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