Roasted Broccoli with Olive Oil and Parmesan

This is really an anomaly of a recipe for me, because if you’ve been following the blog you know I NEVER use oil!

Seriously, it is not usually needed and you can usually get by with pan spray, which doesn’t have the fat or the calories.

*Let’s all repeat here: “Healthy fat is still fat/Healthy fat is still fat/“ and so on. Yes.

But I am digging it out for this one.

Roasting broccoli again, but just playing around my kitchen this time. I’m roasting it with olive oil and Parmesan and — garlic powder, because I do not have any garlic cloves on hand.

I really think it would be good with garlic cloves roasted along with the broccoli, so if anyone wants to try that - let me know how it goes and I’ll edit!

ROASTED BROCCOLI WITH OLIVE OIL AND PARMESAN

2lbs broccoli florets, trimmed

3 T olive oil

Several shakes of garlic powder

3/4 C Parmesan

Preheat oven to 450.

Toss broccoli florets with olive oil. Place on sheet pan. Top with several shakes of garlic powder.

Bake four minutes; toss with a spatula. The bottoms of the florets should be starting to brown. Bake another four minutes.

Remove from oven. Toss with Parmesan.