Y’all. I did it. I actually did it.
I got my kid to eat broccoli. And it only took 9 years. And he loved it.
My trick? Roasting it.
Now I’ve been roasting vegetables of years. It’s my favorite way to do most of them – green beans, carrots, squash, mushrooms, Brussels sprouts, etc. He’ll eat green beans and the occasional Brussels sprout. He LOVES spinach, but for whatever reason, I never thought about offering him up some roasted broccoli. I coated it in parmesan cheese, garlic, and a drizzle of lemon juice and he was sold. But I mean, who wouldn’t with that combo? Lemon, garlic, AND parmesan cheese? Yes, please!
I’m a die hard broccoli fan and this might be my most favorite way to make it now. It’s a far cry from the microwaved frozen blocks of broccoli and cheese of my childhood (which I still like, BTW). But the parmesan cheese gives it so much flavor and I just love how the edges get a little charred. So good! I just know you’re gonna love it, too!
- 1 1/2 pounds broccoli
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup grated parmesan cheese
Preheat the oven to 425°F and cover a baking pan with edges (jellyroll pan) with aluminum foil or spray it lightly with nonstick cooking spray.
Wash and cut the broccoli into florets of roughly the same size.
In a large bowl, toss the broccoli with the olive oil.
Sprinkle with the garlic powder, salt, and parmesan and toss to coat.
Spread the broccoli out evenly on the prepared sheet. Drizzle with the lemon juice.
Roast for 15 to 20 minutes or until tender and lightly charred.
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Recipe adapted from Simply Recipes.