Grammy's Kitchen · Roasted Broccoli · Roasted Broccoli with Lemon and Parmesan
One of 48 roasted broccoli recipes we measured
from www.culinaryhill.com
13 cooks on www.culinaryhill.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 | 7% | 7% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
| protein add | 14% | 3% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds broccoli florets (from 3 stalks broccoli (see note 1)) |
| 54 g | 1/4 cup olive oil |
| 12 g | 4 cloves garlic (minced) |
| Salt and freshly ground black pepper | |
| 25 g | 1/4 cup shredded Parmesan cheese ((see note 2)) |
| lemon wedges (for serving) |
Method: 2 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I brought this for Thanksgiving dinner raw so it would bake fresh and not travel for an hour. It was sitting out uncovered in my baking dish. Guests starting to eat it raw out of the dish prior to baking. It was a hit! I did make the florets very small a” — a cook, 5.0★
“Awesome recipe. Very easy! I cut broccoli pieces a little too small, bite size, and had to watch it .. only cooked about 30 minutes till done. Only one question, when you change it to 4 servings, the amount of Olive oil and the amount of parmesan says 0.” — a cook, 5.0★