Grammy's Kitchen · Roasted Broccoli · Roasted Broccoli Parmesan
One of 48 roasted broccoli recipes we measured
from www.skinnytaste.com
4 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 48.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 7% |
| salt | 0% | 0% |
| aromatics | 2% | 0% |
| protein add | 7% | 3% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 1 medium bunch (about 20 oz broccoli with stems) |
| 18 g | 6 cloves garlic (peeled and smashed) |
| 27 g | 2 tablespoons extra virgin olive oil |
| 3 g | 1/2 teaspoon kosher salt |
| 245 g | 1 cup homemade or jarred marinara sauce |
| 56 g | 1/2 cup shredded mozzarella cheese |
Method: 4 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had some Japanese eggplant, so I threw that in, too. I also added some parmesan on top of the mozzarella. Best to cook the eggplant in a different pan as it didn't cook quite as quickly as the broccoli. Overall, I didn't expect this to be five star—but ” — a cook, 5.0★
“I love this meal! So satisfying for a light weeknight dinner - we make it all the time! I never would've thought of the broccoli, thanks for posting!!” — a cook, 5.0★