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Roasted Broccoli with Chili Garlic Oil and Parmesan

Roasted Broccoli with Chili Garlic Oil and Parmesan

Print Recipe
Roasted Broccoli with Chili Garlic Oil and Parmesan has so much flavor! In this quick and easy side, roasted broccoli is tossed with chili crunch oil, lemon and parmesan cheese! Serve along side your favorite protein!
Yields 4 to 6 servings.
Course Side Dishes
Cuisine American
Keyword broccoli, roasted, side dish, vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 112
Author Laurie McNamara

Ingredients

  • avocado oil spray or extra light olive oil
  • 1 pound broccoli florets
  • 2 pinches kosher salt
  • 2 tablespoons chili garlic oil
  • 2 tablespoons grated parmesan cheese to taste
  • 1 to 2 tablespoons lemon juice
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 500°. Line a rimmed metal sheet pan with foil and spray with avocado oil.
  • Arrange broccoli florets in an even layer, spray with avocado oil and season with a few pinches kosher salt. Roast for 8 to 10 minutes, rotating the pan halfway through for even roasting.
  • Meanwhile in a medium mixing bowl, combine the chili crunch oil, parmesan cheese and lemon juice.
  • Once the broccoli has roasted, add it directly into the bowl with the parmesan mixture. Season with freshly ground black pepper and toss to combine.
  • Serve immediately with an extra drizzle or two of chili crunch over top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1cup | Calories: 112kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 275mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 103mg | Calcium: 76mg | Iron: 1mg