December 17, 2011

Roasted Parmesan Broccoli and Garlic

Does anything smell better than garlic roasting in an oven? I'm having a hard time coming up of what that might be. Needless to say this recipe smells delicious while it is cooking and tastes the exact same way. Roasting broccoli gives it a completely different taste than steaming it - it is almost nutty. Paired with the mild taste of parmesan and olive oil, this makes a great side dish. I like a little heat to most of my foods, so feel free to adjust the red pepper flakes to your liking, or omit it altogether.

Something about this picture reminds me of the snow. I normally don't complain about not having snow, but this year I would really appreciate having some of the fluffy white stuff for the holidays. It seems like that's not going to happen though. Sigh. Maybe next year...

Roasted Parmesan Broccoli and Garlic

Makes 4 servings, serving size 1/4 of broccoli

Cooking spray
1 large bunch broccoli
8 cloves of garlic, smashed
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
Salt and pepper to taste

1. Preheat the oven to 400 degrees F; spray a large baking sheet with cooking spray

2. Cut the broccoli into stalks, leaving about 2/3 of the stalk.

2. In a large bowl, cover broccoli and garlic in olive oil and red pepper flakes.

3. Pour onto the prepared baking sheet and roast for about 20 minutes, or until the broccoli's edges start to brown and the broccoli is tender.

4. When ready, remove the broccoli from the oven and sprinkle with the Parmesan cheese.

Nutritional Information
Calories: 133
Fat: 8
Carbohydrates: 12
Fiber 4
Protein: 6
Points+: 3


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