Well, it is.
But it also has a pretty impressive presentation and a great taste. Since my grandmother's birthday, she has called me four times to tell me how great it was and ask me questions about how I prepared it. Usually side dishes get overlooked or overshadowed by the main dish. The main dishes for her dinner were marinated steak tips (to DIE for, I swear they melt in your mouth) and baked shrimp scampi (recipe to coming soon!). So the fact that the broccoli made such an impression on people really says something.
As I mentioned in my last post, I'm currently obsessed with roasting vegetables. I grew up with steamed frozen vegetables. When I'm running low on time or energy, frozen veggies are still my go to side dish. But if I have any fresh vegetables and a little time before dinner, I just cannot resist roasting them. Is it just me or does roasting give everything a wonderful nutty flavor? I might be making that up but I love it.
The addition of parmesan cheese and breadcrumbs makes the roasted broccoli look a little fancier and taste richer. The preparation is just as easy as simply roasting the broccoli with olive oil but the additions make it seem more appropriate for a special occasion.
Try this for a semi-elegant twist on roasted broccoli!
Roasted Garlic Parmesan Broccoli (4 servings)
- 1 lb fresh broccoli, broke up into large florets
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/3 cup seasoned bread crumbs
- 1/4 cup parmesan
- 2 Tbsp butter, cut into small pieces
- Preheat the oven to 400 degrees.
- Place the breadcrumbs in a 9x13 pan for 2 minutes. Transfer into a bowl and set aside.
- Toss the broccoli with olive oil, garlic, salt, and pepper. Mix in breadcrumbs and parmesan cheese.
- Transfer to the 9x13 pan. Sprinkle pieces of butter evenly over the top of the broccoli. Roast for about 15 minutes or until the broccoli reaches the desired tenderness.