Roasted Broccoli and Kale with Garlic and Parmesan
Description
This Roasted Broccoli and Kale with Garlic and Parmesan is a delicious, nutritious, and easy-to-make side dish that pairs well with any meal. Packed with fiber, vitamins, and plant-based protein, this dish is roasted to perfection with garlic, Parmesan, and a medley of vegetables, giving it a rich depth of flavor. Perfect for a healthy weeknight dinner or a meal prep staple!
Ingredients
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup diced bell peppers
- 1 cup chopped zucchini
- 1 can chickpeas, drained and rinsed
- 1 cup shredded cheese (Parmesan or your choice)
- ½ cup vegetable broth
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- Your favorite herbs (thyme, oregano, basil, or rosemary)
- 2 tablespoons olive oil
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Season the Vegetables
- In a large mixing bowl, combine broccoli, carrots, bell peppers, zucchini, and chickpeas.
- Add olive oil, minced garlic, salt, pepper, and your choice of herbs. Toss everything until evenly coated.
Step 3: Roast the Vegetables
- Spread the mixture evenly onto the prepared baking sheet.
- Roast for 20 minutes, stirring halfway through.
Step 4: Add Cheese & Broth
- Remove the tray from the oven and sprinkle the vegetables with shredded Parmesan.
- Drizzle vegetable broth over everything for added moisture and depth of flavor.
- Return to the oven and roast for 5-7 more minutes, until the cheese is melted and slightly golden.
Step 5: Serve & Enjoy!
- Remove from the oven, let cool slightly, and serve warm. Enjoy as a side dish or over rice/quinoa for a complete meal!
Notes & Tips
- Crispy Texture: For extra crispiness, broil for the last 2 minutes of roasting.
- Cheese Substitutes: Try feta, goat cheese, or a dairy-free alternative.
- Make It Vegan: Skip the cheese or use nutritional yeast for a cheesy flavor.
- Extra Protein: Add grilled chicken, tofu, or shrimp for a protein boost.
- Storage & Reheating: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
Serving Size & Nutritional Info (Per Serving, Approx. 4 Servings)
- Calories: ~250
- Protein: 12g
- Carbs: 28g
- Fat: 10g
- Fiber: 7g
- Sugar: 6g
Health Benefits
- High in Antioxidants: Broccoli and kale support immune health and detoxification.
- Rich in Fiber: Helps digestion and keeps you full longer.
- Good Source of Plant-Based Protein: Chickpeas add protein and essential minerals.
- Heart-Healthy Fats: Olive oil provides healthy monounsaturated fats.
Q&A
Q: Can I use frozen vegetables?
A: Yes! Just thaw and pat them dry before roasting to avoid excess moisture.
Q: How do I make this a full meal?
A: Serve over quinoa, brown rice, or whole grain pasta, and add a protein source like grilled chicken or tofu.
Q: Can I prep this in advance?
A: Absolutely! Chop the veggies and store them in the fridge. When ready to cook, just season and roast.
Q: What herbs go best with this dish?
A: Thyme, basil, rosemary, oregano, and parsley all work great!
Would you like any adjustments to this recipe? 😊