Roasted Broccoli with Parmesan and Walnuts

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Roasted Broccoli with Parmesan and Walnuts

2 heads broccoli, cut into small florets (or about 8 cups)

5 cloves garlic, minced

3 Tablespoons olive oil, avocado oil or canola oil

½ tsp salt

Pepper to taste

¼ cup walnuts toasted and chopped, see note below or use the recipe for spicy walnuts

⅓ cup grated Parmesan cheese

Prep the oven: Preheat the oven to 425°F.

Prep the broccoli: Place the florets into a bowl and toss with the garlic, oil and salt and pepper. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Bake: Transfer the sheet pan to the oven and bake for about 20 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking so it bakes evenly.

Finish the dish: Remove the broccoli from the oven and immediately toss with the walnuts and Parmesan cheese. Serve hot.

How to Toast Walnuts

Preheat the oven to 350°F. Place the walnuts on a baking sheet and spread them out into a single layer. Pop them in the oven and toast until browned, stirring occasionally, about 5 minutes. Watch the carefully so they do not burn.

How to Cut Broccoli Florets

Hold the broccoli with the stem facing up on the cutting board. Use your knife to make downward cuts, separating the florets from the thick center stem, leaving about 1″ of the stem.

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