Easy Tuscan Roasted Broccoli
This Easy Tuscan Roasted Broccoli is the best roasted broccoli recipe you'll ever make! This easy side dish recipe is perfect for meal prep or a quick and easy dinner.
Equipment
- Sheet Pan
- Mixing Bowl
- Serving Bowl
Ingredients
- 2 heads broccoli cut in florets
- ¼ cup olive oil 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan Cheese
- ¼ cup Shaved almonds
Instructions
- Preheat oven to 400F.
- In a large bowl, combine broccoli florets, olive oil, salt, black pepper, red pepper flakes, and lemon juice. Toss to combine.
- Spread broccoli on a lined baking tray. Bake for 25 minutes, until golden brown and crisp.
- Top roasted broccoli with grated parmesan cheese and shaved almonds and serve.
Notes
Tips and Tricks
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- Keep an Eye on the Broccoli - Every oven is different and many vary in heat. Keep an eye on your broccoli while it is baking to ensure it doesn't burn and is done to your liking. I love mine with edges golden brown with a little bit of char.
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- Reduce Food Waste - Reduce food waste by chopping and adding the broccoli stalks to the baking tray. The side dish will stretch further and you will eliminate waste!
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- Utilize Leftovers - Use leftovers for meal prep. Add grilled chicken or shrimp to a container with this roasted broccoli and you have a delicious and healthy meal ready to go!
Recipe Storage
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Did You Make This Recipe?
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