Parmesan Broccoli Food

PARMESAN BROCCOLI

Steps:

• Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
• Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.

BROCCOLI PARMESAN

Steps:

• Arrange broccoli on serving plates, season with butter, salt and pepper.
• Sprinkle generously with parmesan.

PARMESAN BROCCOLI

Steps:

• Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

BROCCOLI, PARMESAN AND LEMON

Steps:

• Preheat the oven to 400 degrees F.
• Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
• Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

CRISPY PARMESAN BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Preheat your oven to 400 degrees F.
• Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

CREAMED BROCCOLI WITH PARMESAN

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.

PANKO-PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

GARLIC PARMESAN ROASTED BROCCOLI RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200ºC).
• Separate the crowns and snip off any leaves of the broccoli.
• On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.
• Bake for 35-40 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

BROCCOLI WITH PARMESAN

Steps:

• Cut stalks from broccoli; peel, and slice 1/4 inch thick on the diagonal. Separate tops into small florets. Cook stalks in a large saucepan of boiling salted water, 2 minutes. Add florets; boil until tender and bright green, 3 to 5 minutes. Drain.
• In a large skillet, melt butter. Add broccoli stalks and florets; toss until coated. Season with coarse salt and ground pepper. Sprinkle with Parmesan, and serve.

GRILLED PARMESAN BROCCOLI

Steps:

• Place broccoli in large bowl.
• Combine next four ingredients, drizzle over broccoli, and toss to coat; let stand for half an hour.
• Spray grill rack before preparing grill for indirect heat.
• Toss broccoli again and drain marinade; place Parmesan in large ziploc bag and shake broccoli, a few pieces at a time, with the cheese to coat.
• Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.

BROCCOLI PARMESAN

Steps:

• In a large saucepan, bring broccoli and broth to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute onion and garlic in butter until tender. Stir in basil and pepper. Drain broccoli and place in a serving bowl; add onion mixture. Sprinkle with Parmesan cheese.

QUICK AND EASY GARLIC BROCCOLI WITH PARMESAN

Steps:

• Place broccoli in a microwave-safe dish and microwave on high until defrosted, 3 to 4 minutes; they should be defrosted but not cooked all the way.
• Add 1/4 cup Parmesan and garlic, stir, and cook for another 2 to 3 minutes. Season with salt and pepper and stir.
• Serve with extra Parmesan sprinkled over top.

PARMESAN-ROASTED BROCCOLI(INA GARTEN)

Steps:

• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Serve and enjoy!
• Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.

BAKED PARMESAN BROCCOLI

Steps:

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

CREAMY PARMESAN BROCCOLI

Steps:

• Set oven to 350 degrees.
• Prepare a greased 2-quart baking dish.
• Cook broccoli according to package directions (don't over cook); drain.
• Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using).
• Sprinkle with 1/4 cup of Parmesan cheese; toss to coat.
• In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli.
• Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown.
• Sprinkle with nuts (if using).

PARMESAN BROCCOLI BALLS

Steps:

• Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
• In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until browned.

PARMESAN FRIED BROCCOLI

Steps:

• Boil broccoli in a pot of water until tender.
• Drain broccoli.
• Fry broccoli in frying pan until browned.
• Sprinkle parmesan cheese over fried broccoli and enjoy.