Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Magic Broccoli Recipe
That is nonetheless the perfect rattling broccoli ever. Roasted broccoli with crispy golden edges, completed with a drizzle of lemon juice, zest and a sprinkle of parmesan. It’s so good, but really easy, it’s like magic….
4 1/2 years in the past after I first shared this broccoli recipe, I acknowledged that this was the perfect rattling broccoli I had ever had in my life. And that also holds true.
Certain, I’ve had fancier. Nice cooks can work magic on the standard broccoli and switch it into an actual fancy dish.
However the factor that makes this specific recipe the finest broccoli recipe ever is that it’s so fast and simple and but so good!
Roasting is the important thing right here. Roasted broccoli has flavour that’s places plain steamed broccoli to disgrace!! It sweetens it, you get caramelisation, crunchy edges and it sucks up the flavour of the lemon juice.
And once you end it off with a bit of parmesan…. OMG. It’s simply so rattling good!!!
Able to see how straightforward that is? Not way more effort than steaming it!
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Two giant broccoli heads (it will serve 4 as a facet, or 2 if I’m current)
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Break into florets and halve bigger ones
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Pile onto tray, drizzle with oil, sprinkle with finely sliced garlic, salt and pepper then toss
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Unfold out on tray
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Roast for 20 – 25 minutes simply till the sides are a bit browned and crisp (my favorite half!)
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Drizzle with lemon juice and zest and parmesan, toss then serve
I don’t take credit score for this Magic Broccoli. It’s based mostly on an Ina Garten recipe – although hers has extra oil, pine nuts and basil. Terrific, however fairly wealthy and a bit extra fiddly than I’d make for day after day functions (I make Magic Broccoli lots!)
So this recipe is a simplified and more healthy model. I discover that in the event you use an excessive amount of oil when roasting broccoli, the florets soak it up like a sponge. So what needs to be a fairly wholesome broccoli facet turns into excessively wealthy and oily.
Belief me, you don’t want tons of oil to roast broccoli. Particularly not once we end it off with lemon and parmesan!
Really easy.
SO DAMN DELICIOUS.
It’s like….magic! ~ Johnsat x
Well being advantages of broccoli
Broccoli is a powerhouse of goodness! It’s wealthy with Vitamin C and Okay, excessive in fibre (good to your digestive system), and different minerals and antioxidants that promotes good well being. There’s additionally been research that counsel that broccoli helps with most cancers prevention – although it’s not conclusive.
In abstract: Broccoli is a dietary powerhouse and Magic Broccoli makes it straightforward to eat LOADS of it!!
Ingredients
- 2 medium to large heads of broccoli , about 1 kg / 2 lb
- 2 garlic cloves , finely sliced or minced
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt (adjust to your taste)
- Black pepper
- Zest of half a lemon
- 1 tbsp lemon juice
- 2 tbsp freshly grated parmesan cheese , plus more for garnish
Instructions
- Preheat oven to 220°C/425°F (200°C fan).
- Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem)
- Toss – Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).
- Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.
- Finish – Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to serving plate and garnish with a bit more parmesan. Serve warm!
Notes
1. Broccoli size – heads about 20 – 22cm / 8-9″ wide. Sounds like alot, but the broccoli shrinks while baking.
2. Broccoli stem – the thick stem that most people just discard actually has terrific flavour, just like the small stem on each floret. Just peel the outer layer – vegetable peeler or stand it upright and use your knife – then chop and use in this recipe or another recipe. I stockpile things like this and end up using it in a Fridge Forage recipe that I do every week! Stir fries (cut into batons), finely dice and use in soups, fried rice, casseroles or even hide them in things like pasta sauces.
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