Garlic Parmesan Broccolini

broccolini and red pepper flakes on a parchment paper lined baking sheet

Vibrant broccoli, laced with garlic and parmesan cheese, then roasted until the cheese is golden and the broccoli is crisp-tender. Easy perfection. I used broccolini (baby broccoli) this time, but regular broccoli (and cauliflower) work too!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword broccoli and parmesan, broccolini

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 60kcal

Author Robin Miller

Ingredients

2 bunches broccolini baby broccoli, or 1 head broccoli, cut into florets, or 2 bunches broccoli rabe
1 tablespoon olive oil
2 cloves garlic minced or pressed
1/4 cup grated parmesan cheese
Salt and freshly ground black pepper
Crushed red pepper flakes for serving optional

Instructions

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Blanch the broccolini (or broccoli florets) in a large pot of boiling water for 1 minute.
Drain and transfer to the prepared pan. Drizzle the olive oil over the broccolini and use your hands to coat the vegetable evenly with oil.
Add the parmesan cheese and garlic and toss to coat (use your hands to make sure each piece is well coated).
Spread the broccolini out on the pan and season with salt and pepper.
Roast for 8 to 10 minutes, until the cheese is golden.
Top with crushed red pepper flakes (if using) and serve.

Nutrition