Grammy's Kitchen · Roasted Broccoli · Garlicky Roasted Broccoli
One of 48 roasted broccoli recipes we measured
55 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 48.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 7% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
| sweetener | 0% | 0% |
| protein add | 2% | 3% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds broccoli crowns ((be sure they are dry)) |
| 41 g | 3 tablespoons extra-virgin olive oil |
| 9 g | 3 cloves garlic, (minced) |
| 4 g | 3/4 teaspoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 3 g | 3/4 teaspoon sugar |
| 19 g | 3 tablespoons freshly grated Parmigiano Reggiano |
| Lemon wedges ((optional)) |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your recipe states: "Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks." I was a little surprised to read a professionally-trained chef would advocate discarding perfectly good food. Maybe” — a cook, 3.0★
“OK. I may have committed sacrilege over here. 😳 I really wanted vegetables, was feeling lazy & I had frozen Winter Mix veggies; which is a mixture of broccoli & cauliflower. I made the dressing & mixed in the frozen vegetables. I roasted them. It ” — a cook, 5.0★