Parmesan: Roasted Broccoli with Chili Garlic Oil and

Broccoli + chili crunch, lemon and parmesan?! What’s not to love?

Who gets excited over a broccoli? Me! Worth keeping a good broccoli recipe, and this 4 ingredient gem (6 if counting salt and pepper) is so simple and yields flavor-packed flavor and texture. The whole recipe comes together in under 20 minutes, making this an straightforward and flavor-packed side for any day of the week.

Serve this savory dish alongside chicken, seafood or protein of your choice!

To cook this Roasted Broccoli with Chili Garlic Oil and Parmesan Set out:

• avocado oil – Or use extra light olive oil.
• broccoli – Cut int medium-size florets.
• kosher salt – Used to soften and flavor the broccoli when roasting.
• chili crunch – More about this ingredient below.
• parmesan cheese – Use freshly grated without any anti-caking additives.
• lemon juice – Adds bright flavor.
• freshly ground black pepper – Lends subtle bite and flavor.

Chili crunch is a condiment that’s typically made up of oil infused with dried red and chili peppers, crispy onion and garlic. Sometimes called “chili crisp”, “chili oil” or even “chili sauce”. It’s spicy and crunchy with some smokiness. It can be used with a wide variety of dishes. Worth keeping it with eggs, pasta, vegetables and on pizza. I’m still in the works of developing a from-scratch version, but in the meantime, I found mine (Chili Onion Crunch) at Trader Joes but Momofuko is another brand I would recommend.

Lightly spray a metal, rimmed baking sheet with avocado oil. Add broccoli florets and lightly spray them as well. Season with a few pinches of kosher salt.

Meanwhile, in a medium mixing bowl, measure and add 2 parmesan cheese, 2 tablespoons chili crunch and the juice of 1/2 a lemon.

Stir well to combine.

Meanwhile, roast the broccoli on the middle rack of your preheated oven for 8 to 10 minutes. Rotate the pan halfway through for even roasting. Watch carefully to avoid burning.

Once roasted, immediately add to bowl with the parmesan and chili crunch mixture.

Toss well to combine.

Serve immediately with an extra drizzle or two of chili crunch over top.

Because this roasted broccoli with lemon, chili-garlic oil and parmesan is one of my regular ways to make broccoli, you should certainly try it. The flavor is out of this world. I had seconds, okay I had thirds but hey it’s broccoli and good for you!

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!