8gNET CARBSGarlic Parmesan Roasted Broccoli
Crispy-edged roasted broccoli finished with garlic, Parmesan and a squeeze of lemon.
Ingredients
Broccoli
- 1 1/2 lb broccoli crowns, cut into florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finish
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Directions
- Heat oven to 425°F with a rack in the center. Put a large rimmed baking sheet in the oven while it heats.
- Toss the broccoli with 2 tablespoons of the olive oil, the salt and pepper. Make sure the florets are dry so they roast instead of steam.
- Carefully spread the broccoli on the hot pan in a single layer, cut sides down where you can. Roast 15 minutes, until the bottoms are browned.
- Stir the garlic into the remaining 1 tablespoon olive oil. Drizzle over the broccoli, sprinkle with the Parmesan and red pepper flakes and toss on the pan.
- Roast 5 to 7 minutes more, until the cheese is melted and golden and the garlic is fragrant but not dark.
- Squeeze the lemon juice over the top and serve hot.
Nutrition per serving (1 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Inspired by Tasting Table. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/garlic-parmesan-roasted-broccoli/