Roasted Parmesan Broccoli with Sun-Dried Tomatoes, Garlic and Chillies
Roasted Parmesan broccoli with sun-dried tomatoes, garlic and a touch of chillies is hugely popular with the big and the little alike!
Servings: 4
Ingredients
- 1 head broccoli
- 2 tbsp This is an affiliate link.olive oil divided
- 3 cloves garlic sliced
- 3 tbsp This is an affiliate link.sun-dried tomatoes finely chopped
- ½ tsp chilli flakes
- salt
- 2 tbsp freshly grated parmesan cheese diveded
Instructions
- Preheat the oven to 200C/400F
- Break up the head of broccoli into bite-sized florets, toss them with 1 tbsp of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes.
- Meanwhile, heat a tablespoon of olive oil in a pan, (use the olive oil the sun-dried tomatoes were packed in for extra flavour!), add sliced garlic, finely chopped sun-dried tomatoes and chilli flakes and cook for 2 minutes on very low heat.
- After 10 minutes take the broccoli florets out and flip them on the other side, sprinkle with grated parmesan and roast for 5 minutes longer.
- Combine parmesan roasted broccoli with sun-dried tomatoes, garlic and chillies in a serving bowl.
- Serve immediately with the remaining parmesan.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 1mg