THE BEST GARLIC PARMESAN ROASTED BROCCOLI RECIPE
The best broccoli ever! Perfectly roasted broccoli with crunchy garlic Parmesan coating. Ideal side dish for roasted or grilled chicken, pork or beef. The best way to eat broccoli! More roasted vegetable recipes: www.crunchycreamysweet.com
Provided by Anna
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Trim broccoli heads and cut into florets. Cut large florets in half.
- Place broccoli in a large mixing bowl. Add olive oil, salt, pepper and minced garlic. Toss to coat.
- Add Parmesan cheese and breadcrumbs and toss to coat.
- Spread broccoli on prepared sheet. If there is any leftover breadcrumb mixture in the bottom of the bowl, sprinkle it over broccoli.
- Roast in preheated oven for 20 to 25 minutes or until the broccoli is soft and the breadcrumb mixture is golden brown.
- Serve.
Nutrition Facts : ServingSize 1 cup, Calories 284 kcal, Carbohydrate 26 g, Protein 12 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 536 mg, Fiber 8 g, Sugar 5 g
VEGETABLE PARMESAN
Vegetable parmesan is a delicious vegetarian Italian meal. You can use any vegetables you have on hand, and it's a great way to sneak veggies into the kids!
Provided by Giada De Laurentiis
Categories Main Course
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
- Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
- Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
- Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.
Nutrition Facts : ServingSize 6, Calories 451
VEGETABLES WITH MUSTARD SAUCE
Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.
Nutrition Facts :
PARMESAN VEGETABLES
Parmesan Vegetables prove once again that when you have great ingredients, simplicity rules. Steamed broccoli and green peppers never tasted so good!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Place peppers in steam basket over boiling water; cover. Cook 4 to 6 min. or until crisp-tender. Transfer to medium bowl.
- Add butter; toss until butter is melted and vegetables are evenly coated.
- Sprinkle with remaining ingredients; mix lightly.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SESAME STEAMED VEGETABLES
"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC PARMESAN ROASTED VEGETABLES
Steps:
- Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
- In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
- Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
- Spread in a single layer on the baking sheets.
- Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
- Immediately drizzle with the melted butter.
- Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.
Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal
STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN
Make and share this Steamed Broccoli With Olive Oil and Parmesan recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
- Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes.
- Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.
Nutrition Facts : Calories 191.8, Fat 13.7, SaturatedFat 3.3, Cholesterol 7.7, Sodium 238.1, Carbohydrate 11.7, Fiber 4.4, Sugar 2.9, Protein 8.9
PARMESAN ROASTED VEGETABLES
Parmesan Roasted Vegetables are an easy way to make an indulgent side dish with just a couple of points! Made with broccoli and carrots, they're crispy, tender, salty and rich from the Parmesan cheese.
Provided by Sabrina Snyder
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut the broccoli into bite sized florets.
- Peel the carrots and cut them into 1/2-3/4 inch thick coins.
- In a large bowl toss veggies with the oil, Kosher salt and black pepper.
- Add to sheet pan and roast for 25 minutes.
- Add Parmesan cheese over the food and roast an additional five minutes.
Nutrition Facts : ServingSize 1 /4 recipe, Calories 128 kcal, Carbohydrate 17.4 g, Protein 5.4 g, Fat 5.2 g, SaturatedFat 1.4 g, Cholesterol 4 mg, Sodium 484 mg, Fiber 5.2 g, Sugar 7.1 g
PARMESAN STEAMED VEGETABLES
Make and share this Parmesan Steamed Vegetables recipe from Food.com.
Provided by Shahana
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam cauliflower and carrots 10 minutes.
- Halve any large pepper rings; add to steamer and continue to cook for 3 - 5 minutes more or until all vegetables are tender.
- Meanwhile melt margarine; stir in nutmeg.
- Transfer vegetables to serving bowl; drizzle with sauce mixture.
- Sprinkle with Parmesan cheese and cilantro.
Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 1, Cholesterol 1.5, Sodium 93.1, Carbohydrate 4.6, Fiber 1.7, Sugar 2.1, Protein 1.7
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- Wash and dry the zucchini and squash, and then cut each one into 1/4-inch thick slices. Evenly arrange the zucchini and squash rounds on the prepared pan. Wash, dry, and cut each tomato in half and place the tomato halves, cut sides up, in the empty spaces between the zucchini and squash rounds.
- Lightly sprinkle the vegetables with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each veggie.
- Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
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- Put into oven at 400 degrees for 12-14 minutes, then stir and cook 1-2 minutes more until veggies are tender and browning around the edges.
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Servings 100Calories 28 per servingEstimated Reading Time 3 mins
- Cut broccoli crowns into florets. Reserve. If you are using the broccoli stems, remove 2 inches from their ends and discard. Trim the outer fibrous part with a large knife. Slice thinly.
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- Use a vegetable peeler to remove the tough skin from the lower portion of the thick broccoli stems. Cut the florets off the crown, including a 1 to 2-inch spear of stem on each (see photos below). Use a microplane, zester, or fine cheese grater to remove the yellow zest from the lemon. Set the zest aside.
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