Best of the best-roasted broccoli Parmesan with nuts for that little extra crunch.
Best broccoli with Parmesan
We have a broccoli lover in our house. 🙂 This roasted broccoli is the best quick side dish I made recently. And you ask why this is the best one?! Well, my 3-year-old little one said, “Broccoli so yum, mamma :)” twice.
This roasted broccoli Parmesan is a simple yet tasty twist on one of our favorite healthy vegetables. It is a perfect side dish for almost any meal.
Additionally, I would like to have this roasted broccoli served over freshly made hummus.
If you like thick soup consistency then, I sometimes like to add these roasted broccoli florets on the soup instead of croutons.
Possibilities are endless you know 😉
Watch recipe video
Ingredients
Below are the ingredients required to make roasted broccoli.
Broccoli – a nutritional powerhouse. Fresh green broccoli florets are used to get perfect, crisp outside roasted broccoli.
Parmesan – Fresh Parmesan is a great addition to this recipe and adds sweet nuttiness.
Herbs – salt, pepper and garlic.
Nuts -To add a little extra crunch to the recipe. I am using pecans here but you can use walnuts.
How-to(with pictures)
Preparing Broccoli
I like to wash my broccoli in salted water. What I do is, I soak fresh broccoli florets in salted water for 10 minutes. Then dry it on a paper towel. Mean while, grate parmesan and keep aside.
Making Broccoli
Preheat oven on “roast” setting at 425˚F for 10 minutes.
In a lined baking pan, throw broccoli. Add salt, pepper, minced garlic, olive oil, and chopped pecans.
Roast it for 10 minutes if you are placing the pan on top rack. If you place the pan on the bottom rack, roast it for 13 to 15 minutes.
Once broccoli is out of the oven, add Parmesan on the top and enjoy.
Frequently Asked Questions
No, it is not. You can use cheddar cheese or gouda cheese or whatever you like. Do not use soft cheese like Camembert as it may alter the texture of broccoli.
Simply avoid adding nuts to the recipe.
You can use chili flakes, oregano, and parsley along with salt and pepper.
Yes, you can. I prefer to freeze this broccoli rather than store it in a refrigerator for 2 days. For the freezing, use freezer-friendly ziploc bags or containers and freeze them. It will stay good for 2 to 3 months. Defrost as required.
If you don’t want to freeze this then store it in an air-tight container and refrigerate it for 2 to 3 days. You can use leftovers to make veggie-loaded pasta. One great way to use this leftover roasted broccoli is to add them to vegetarian chili.
Sharing two of my favorite ways to have this broccoli below,
1. I like to serve this broccoli straight out of the oven with egg-free mayo as a dipping sauce.
2. I like to serve this roasted broccoli with hummus.
You can also serve this as a side dish for pasta, or with mashed potatoes and sandwiches.
No worries, If you are vegan, use vegan cheese alternative.
Oh wow, the best roasted broccoli with parmesan and pecans
Ingredients
- 3 medium broccoli crowns, or 6 cups broccoli florets approx
- salt to taste
- black pepper powder
- 3 cloves garlic , minced
- ½ cup pecans or walnuts, chopped
- 3 tablespoon olive oil
- salted water , to wash broccoli
Instructions
Preparing Broccoli
- I like to wash my broccoli in salted water. What I do is, I soak fresh broccoli florets in salted water for 10 minutes. Then dry it on a paper towel. Meanwhile, grate parmesan and keep aside.3 medium broccoli crowns, salted water
Making Broccoli
- Preheat oven on “roast” setting at 425˚F for 10 minutes.
- In a lined baking pan, throw broccoli. Add salt, pepper, minced garlic, olive oil, and chopped pecans.salt to taste, black pepper powder, 3 cloves garlic, ½ cup pecans or walnuts, 3 tablespoon olive oil
- Roast it for 10 minutes in preheated oven if you are placing the pan on top rack. If you place the pan on the bottom rack, roast it for 13 to 15 minutes.
- Once broccoli is out of the oven, add Parmesan on the top and enjoy.
Notes
- check FAQs for details
