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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head broccoli
- 2 tbsp olive oil (divided)
- 3 cloves garlic (sliced)
- 3 tbsp sun-dried tomatoes (finely chopped)
- ½ tsp chilli flakes
- salt
- 2 tbsp freshly grated parmesan cheese (diveded)
Instructions
- 1
Preheat the oven to 200C/400F
- 2
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.
- 3
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.
- 4
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.
- 5
Combine parmesan roasted broccoli with sun-dried tomatoes, garlic and chillies in a serving bowl.
- 6
Serve immediately with the remaining parmesan.