Side Items

Parmesan Roasted Broccoli - by Ina Garten takes 15 minutes to prepare.

Parmesan Roasted Broccoli - by Ina Garten takes 20 minutes to cook.

Parmesan Roasted Broccoli - by Ina Garten makes 10 servings.

The ingredients for Parmesan Roasted Broccoli - by Ina Garten are:

4-5 pounds broccoli
4 cloves garlic, peeled & thinly sliced
Good Olive Oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 TBSP freshly squeezed lemon juice
1/4 cup slivered almonds
1/3 cup freshly grated Parmesan cheese
2 TBSP julienned fresh basil leaves (about 12 leaves)

Here is how you make Parmesan Roasted Broccoli - by Ina Garten:

Preheat oven to 450-degrees.Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to florets. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli & drizzle with 4 TBSP olive oil. Sprinkle with salt & pepper.Roast for 20-25 minutes, until crisp-tender & the tips of some of the florets are browned.While broccoli is roasting, combind 1 TBSP olive oil, lemon juice & zest & basil leaves. Remove the broccoli from the oven & immediately toss with the oil/lemon juice mixture, almonds & Parmesan cheese.Number of Servings: 10Recipe submitted by SparkPeople user REMMES.

The nutritional information for Parmesan Roasted Broccoli - by Ina Garten is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 131.8

• Total Fat: 8.4 g
• Cholesterol: 2.6 mg
• Sodium: 111.3 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 5.8 g
• Protein: 7.5 g