Best Oven Roasted Broccoli With Parmesan Low Fat Recipes

ROASTED BROCCOLI WITH GARLIC & PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Remove the individual florets from the head of broccoli and cut them into bite-sized pieces.
• On a baking sheet, toss the broccoli florets in olive oil and minced garlic and season with salt and pepper. Spread them out into an even layer on the baking sheet.
• Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
• Garnish with freshly shaved parmesan and a squeeze of lemon. Serve immediately.

PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

PANKO-PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Preheat the oven: Preheat the oven to 425°F (220°C).

OVEN-ROASTED BROCCOLI WITH PARMESAN (LOW FAT)

Steps:

• Preheat the oven to 425°F.
• Trim the broccoli, leaving about 1/2 inch of stem attached to the florets.
• Toss the broccoli in a large bowl with the Parmesan, parsley, garlic powder, black pepper, and salt to taste.
• Toss in the red pepper flakes, if using.
• Drizzle with olive oil and toss again until all of the florets are thoroughly coated.
• Transfer to a medium nonstick baking sheet an bake for 10 minutes.
• Then toss the broccoli again and bake for another 5 to 7 minutes, or until the florets are lightly browned and tender.
• Serve immediately.

OVEN ROASTED BROCCOLI WITH PARMESAN

Steps:

• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet lined with parchment paper or silicone sheet. Spread them in one layer.
• Sprinkle with Parmesan cheese and roast in the oven at 230°C, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve hot or warm.