Parmesan Roasted Broccoli

Parmesan Roasted Broccoli

Parmesan Roasted Broccoli is a delicious way to serve your veggies!  One pan, less clean up!


lou lou girls Parmesan Roasted Broccoli


I have always fed my family a lot of broccoli. My son, Zac, always had low Iron levels and this is a way to help increase the Iron in your body. Plus, it’s a veggie most of my kids have loved.


It’s always fun to find different ways to spice up and old favorite! Toss all the ingredients on a baking sheet, . This is a mom win!



Parmesan Roasted Broccoli

Parmesan-Roasted Broccoli
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  1. 4 to 5 pounds broccoli
  2. 4 garlic cloves, peeled and thinly sliced
  3. Good olive oil
  4. 1 1/2 teaspoons kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 2 teaspoons grated lemon zest
  7. 2 tablespoons freshly squeezed lemon juice
  8. 3 tablespoons sunflower seeds
  9. 1/3 cup freshly grated Parmesan cheese
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, sunflower seeds, and Parmesan. Serve hot.
Lou Lou Girls




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11 thoughts on “Parmesan Roasted Broccoli”

  1. The lemon zest, sunflower seeds and parmesan cheese at the end give the dish that umph pa pa! ????????????

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