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Gather · then cook
Metric
US
Parmesan Roasted Broccoli with Balsamic Drizzle
Scaled for 4 portions · 4 steps
455 g
(16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 ½ bunches of broccoli)
2 tbsp
extra-virgin olive oil
—
Salt
0.5 cup
grated Parmesan cheese*
1–2 tbsp
thick balsamic vinegar or balsamic glaze**
1 pinch
red pepper flakes (omit if sensitive to spice)
1 pinch
flaky sea salt or kosher salt
—
Lemon zest from ½ to 1 lemon, preferably organic
0 of 8 gathered