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Most people have a love/hate relationship with broccoli but this recipe puts is firmly in the LOVE camp. Roasting broccoli at a high temperature makes the edges crispy and caramelized and a grating of parmesan cheese turns a basic dish into something special. Kate, Recipe Hunter

Kate Swanson, NoshOnIt Recipe Hunter

THE RECIPE

Roasted Broccoli with Parmesan Cheese

The best way to eat broccoli

Broccoli is one of the vegetables that has the ability to evoke visceral reactions from many people, usually tied back to childhood memories of your parents telling you to “eat your veggies.” Well, if they had made broccoli like this, we probably wouldn’t have resisted! While you typically see broccoli steamed or lightly sautéed, these methods do nothing to actually enhance and showcase the flavor and texture of the broccoli. More of than not, the broccoli turns out bright green but overcooked and tasteless. The secret to making broccoli you won’t be able to turn away? The oven. By cutting broccoli into small florets and roasting it at a very high temperature with just olive oil and salt, the edges of the bush-like top caramelize and crisp for just enough of a crunch. Grate parmesan cheese over the top just as the broccoli comes out of the oven and you’ve got a delicious side dish for any night of the week. This might just become your new favorite vegetable.

THE CHEF

Laurie McNamara

Recipe Developer, Food Blogger, Contributor

Laurie McNamara from Simply Scratch

I have always loved to cook and bake, and believe cooking from scratch shouldn't be hard. On my blog, I love to share easy and delicious recipes I've developed and/or discovered with step-by-step instructions. I try to focus on fresh ingredients with a simple and attainable approach so cooking can be fearless, fun and delicious!

Laurie is the recipe developer and blogger behind Simply Scratch. When we first learned about Laurie, we knew we’d be hooked just from the title of her blog! She proves that made-from-scratch, handmade food doesn’t have to be expensive, complicated, or time-consuming and yields infinitely better (and healthier) results than the pre-packaged stuff. We love how Laurie walks us through recipes with step-by-step instructions and photos so you can make sure you’re on track every step of the way while learning great techniques to make you a rockstar in the kitchen, something we can definitely get behind! So, leave the bad stuff at the store and get back to natural, from-scratch cooking with Laurie.

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