This Roasted Parmesan Broccoli is a yummy, easy veggie side dish!
I’m not sure I mentioned this but we’re livin’ large in Seattle this week. B’s sister and her husband are in Israel leading a tour of the holy land for their church, and we were chosen to be the Personal Assistants to my fabulous niece for the week. Score! Yayy for us!
It’s so beautiful here! So many pine trees, so many mountains… and so many Starbucks!??☕ We made a trip down to Pike Place Market yesterday while the baby girl was in school (btw she’s 16). We took in a few sights, hit a few antique shops and, well, had a (1-day) belated celebration of National Margarita Day at El Borracho.? I feel as though it is my duty & obligation to celebrate any and all food holidays – a food blogger’s gotta do what a food blogger’s gotta do.✌ Oh and of course there was the “original” Starbucks location… all in the name of food-related research. It’s a small price to pay and I’m so good at it!!?
Roasted Parmesan Broccoli
A great twist on broccoli – super easy and packed with flavor!
Author: Holly Sander
1large head of Broccoli sliced into 1-inch thick steaks
4clovesgarlic, thinly sliced
1teaspoonsalt and pepper
Red pepper flakes
Lemon zest from half a lemon
Preheat the oven to 425 degrees.
Add sliced broccoli to a parchment paper-lined baking sheet.
Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
Remove from the oven, dust with lemon zest and enjoy!