Roasted Broccoli with Parmigiano-Reggiano

These are so yummy and so very good for you. Roast the florets in a 400-450 degree oven (mine works best at 425) for a crunchy, somewhat sweet, salty, and awesome veggie. The Parmigiano-Reggiano will look like a ton, but it only adds 27.5 calories for the ENTIRE batch (serves 4) and provides a ton of flavor!

 Snagged these 3 minutes into the baking process. Forgot to take the "before" picture.

Just after the roasting. The Parm. looks like a lot, but I used a very fine microplane grater which made the cheese super light and fluffy (please forgive the poor lighting, I will get better).

After the Parm melted and a little extra vinegar on top (I'm in love with balsamic vinegar!). You may think you see less broccoli and you'd be right. I can't resist this!!

Recipe

Ingredients

1 12 oz bag Broccoli Florets
1 Tbsp light EVOO (probably a lot less)
1T Balsamic Vinegar
1/4 OUNCE Parmigiano-Reggiano, grated on a fine microplane
1 tsp garlic powder
1/4 tsp freshly ground black pepper.
2 tsp Emeril's Essence

*All seasonings should be done to taste.

Directions

Spray baking sheet with EVOO. Add Broccoli and top with Essence (salt), garlic powder , black pepper and balsamic vinegar. Bake in a 425 degree oven for 15 minutes. Turn over the broccoli and bake for another 10 minutes. Top immediately with Parmigiano-Reggiano. Serve hot or store and eat on it all week long. YUM!

Serves 4.

*Spices and vinegar are purely estimates. They are provided to give as close to accurate nutritional info as possible.

Nutritional Info:

• Fat: 4.3g
• Carbohydrates: 6.2g
• Calories: 68.6
• Protein: 3.4g