Big Batch Garlic Parmesan Roasted Broccoli
Ingredients:
- 4 lbs fresh broccoli florets (about 3–4 large heads)
- 10 cloves garlic, finely minced or grated
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- ½ cup olive oil
- 1½ tsp kosher salt (or to taste)
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes (optional, for a kick)
- Zest of 1 lemon (optional but adds brightness)
- Juice of ½ lemon (optional, added after roasting)
Instructions:
- Preheat Oven:
- Set oven to 425°F (220°C). Line two large baking sheets with parchment paper or foil.
- Prepare Broccoli:
- Wash and thoroughly dry the broccoli florets.
- Cut into evenly sized pieces so they roast uniformly.
- Season:
- In a large mixing bowl (or divide into two batches if needed), toss broccoli with:
- Olive oil
- Minced garlic
- Salt, pepper, red pepper flakes
- Lemon zest (if using)
- Roast:
- Spread broccoli in a single layer on the baking sheets.
- Don’t overcrowd—use two trays for even roasting.
- Roast for 22–27 minutes, flipping once halfway through, until edges are browned and crispy.
- Add Parmesan:
- In the last 5 minutes of roasting, sprinkle Parmesan evenly over the broccoli.
- Return to oven until cheese is melted and golden.
- Finish:
- Once out of the oven, squeeze lemon juice over the broccoli (if using) and adjust seasoning.
- Serve hot, with extra Parmesan if desired.
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Best in a toaster oven or skillet to restore crispness