Recipes from Italy · by Silvana Nava★ 5.0 (2)
Roasted Crispy Broccoli with Parmigiano Reggiano
NUTRITION · PER SERVING28M COOK
CAL 9%·PRO 12%
CARBS 5G12% OF CAL
2G FIBER1G SUGAR2G OTHER
FAT 16G80% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Broccoli florets cooked, smashed flat, then roasted until crispy with Parmigiano Reggiano and garlic. It's a simple, elegant side or light appetizer with a deeply savory flavor.
sideitalian🍪 sheet pan🥧 baking dish⚡ microwave🔥 oven♨️ grilldairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 300 g broccoli (⅔ pound, enough to make about 20-25 florets)
- 300 ml water (1 ¼ cups)
- 50 g olive oil (4 tablespoons, extra virgin)
- 1 clove garlic
- 1 pinch chili powder
- salt (to taste)
- 50 g Parmigiano Reggiano. (4 tablespoons, grated )
At a glance
PER SERVING · TIME 28M
CAL 9%·PRO 12%
CARBS 5G12% OF CAL
2G FIBER1G SUGAR2G OTHER
FAT 16G80% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 408mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 173mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.