The other night we had this delicious Parmesan Broccoli with my Easy Top Round Roast and my Roasted Baby Potatoes. It was so easy to make! You guys. One of my kids had three helpings of this amazing broccoli recipe. It’s absolutely delicious.
Storing Broccoli
Broccoli should be stored in the refrigerator. You want to keep it in the bag that it was purchased in so that it doesn’t dry out. That being said, give it some space to breath and allow air to circulate around it, so the bag should remain loose and unsealed.
Look for broccoli that is even in green color. You want to see a similar shade of green throughout the top of the florets. Avoid bunches that have patches of yellow or brown.Keep an eye out for plump stems. If you see any wrinkles on the stems you want to pass and look for stems that are perkier.Reach for broccoli with compact florets. The looser the florets are the closer they are to blooming.
That said, if having to buy a block of parmesan means you can’t make this because it isn’t in the budget, please make it and use what you do have! You will still really like it.
Toss it with a little Italian Dressing. This was my very favorite way to eat broccoli growing up. Cut the olive oil in half here, add a few tablespoons of dressing after it roasts and skip the cheese.Throw in some crushed red pepper flakes when you are tossing it with the olive oil. I would start with about 1/4 teaspoon.Add some lemon zest. I love this on other roasted vegetables and it is great here too. A teaspoon will work great, there is so much flavor in lemon zest.
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If you try this roasted broccoli or any of my other recipes, leave me a comment and let me know what you think.
