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Recipe: Garlic Parmesan Broccoli


Posted on June 6


Earlier this year, I discovered the best roasted broccoli recipe I have ever had from an old Cooks Illustrated magazine. I tweaked it slightly to boost the garlicy and spicy flavors. It's very easy to prepare and takes no time at all. It'll become your go-to side dish for any weeknight meal—and will maybe also make a few broccoli converts in the process. Omit the Parmesan for a vegan side.

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other tasty recipes. Or, check back each Monday for a new tasty dish.

Adapted from Cooks Illustrated, January/February 2008
Servings: 4

1 3/4 pounds broccoli, cut at the junctures into 2–3" lengths
2 tablespoons hot oil, or 2 tablespoons extra virgin olive oil with 1/2 teaspoon red pepper flakes
1/2 teaspoon smoked salt (click for recipe), or table salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
6 garlic cloves, minced
1 ounce Parmesan cheese, grated

1. Preheat oven to 500 degrees. Place oven rack to lowest position. Cover a baking sheet with foil and place on rack in oven.

2. Toss broccoli with oil, salt, sugar and black pepper in a large bowl. When oven is heated, remove baking sheet and quickly lay out broccoli spears in a single layer. Roast for 10 minutes then remove and cool 1 minute.

3. While broccoli is roasting, in the large bowl toss together garlic and Parmesan cheese. When broccoli is slightly cooled, toss in garlic and cheese and serve.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.
 

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