Ingredients
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2 tablespoons grated reduced-fat parmesan cheese
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1 tablespoon chopped fresh parsley
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1 teaspoon chopped fresh parsley
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1 teaspoon garlic powder
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1/4 teaspoon black pepper
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salt
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon extra virgin olive oil
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1 teaspoon extra virgin olive oil
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1 lb about 6 1/2 cups broccoli floret
Instructions
- Preheat the oven to 425°F.
- Trim the broccoli, leaving about 1/2 inch of stem attached to the florets.
- Toss the broccoli in a large bowl with the Parmesan, parsley, garlic powder, black pepper, and salt to taste.
- Toss in the red pepper flakes, if using.
- Drizzle with olive oil and toss again until all of the florets are thoroughly coated.
- Transfer to a medium nonstick baking sheet an bake for 10 minutes.
- Then toss the broccoli again and bake for another 5 to 7 minutes, or until the florets are lightly browned and tender.
- Serve immediately.