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I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!
Roasted Broccoli Parmesan
This turned out so SO good, I ate two pieces as a main dish for a satisfying meatless lunch but this would also be perfect as a side dish.
More Side Dishes:
Roasted Broccoli Parmesan
I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!
Yield: 4 servings
Serving Size: 1 piece
Ingredients
- 1 medium bunch, about 20 oz broccoli with stems
- 6 cloves garlic, peeled and smashed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 cup homemade or jarred marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 450°F.
- Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise to have 4 pieces total.
- Place the broccoli and the garlic cloves on a 9-by-13-inch baking pan and drizzle both sides of the broccoli florets and stems with olive oil. Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.
- Top with marinara sauce and mozzarella. Return to the oven and bake until hot and the cheese is melted, about 10 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 piece, Calories: 168 kcal, Carbohydrates: 13 g, Protein: 9 g, Fat: 10.5 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 397 mg, Fiber: 5 g, Sugar: 2 g
