- 2 pounds broccoli (crowns, be sure they are dry)
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves (minced)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper (freshly)
- 3/4 teaspoon sugar
- 3 tablespoons parmigiano reggiano (freshly grated)
- lemon wedge (optional)
Monica v. 16 Mar
This will not be a repeat in my house. While it wasn't the worst ever, my kids refused to finish. The sugar and lemon caused a strange flavor that no one was fond of in my house.
Kristin J. 12 Mar
Very tasty- I used whole cloves
Michelle Kittle 22 Feb
I loved it. great way to get my veggies, that I really don't like.
Melissa F. 5 Feb
This is an amazing recipe. The lemon and parmigiano cheese should not be skipped because they create a very umammi taste experience. If you must skip something, skip the cheese. Be sure to use absolutely dry broccoli and bake until just beginning to be slightly browned. I can eat this alone for a meal it's so good.
Tiffany Brace 2 Jan
Yummy. Would be okay without the cheese for a slightly healthier version.
Theresa G. 14 Nov 2016
Liked this. Did not use the lemon. I think it would be equally as good with some red pepper added. Will make again, thanks.
Sarah V. 4 Apr 2016
Delicious! We love roasted vegetables in our house. I made it without the lemon or cheese and my kids loved it.
Lucy S. 29 Mar 2016
I did not use the cheese or the sugar and it was delicious. It's nice to have a change from steamed veg!
Ina A. 21 Feb 2016
Lovely recipe. Did without the cheese and the broccoli was still tasty. Would use this recipe again.
Sam M. 19 Jan 2016
Easy to make, really delicious. Really make sure to have the broccoli completely dry before starting, or it will take extra time in the oven and not come out just right. The sugar really isn't needed. I'll definitely make this again and again.