Italian Parmesan Broccoli
Deceptively simple, the Aleppo pepper and Parmesan cheese impart a fantastic flavor kick to this Italian Parmesan Broccoli. It makes a great side for a cheesy, saucy main dish.
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Servings: 8
Calories: 97kcal
Ingredients
- 2 pounds Broccoli Florets Washed, trimmed, and cut into bite-size pieces
- Kosher Salt To Taste
- Ground Black Pepper To Taste
- 1 teaspoon Aleppo Pepper
- 2 - 3 tablespoons Avocado Oil Or Olive Oil
- ½ cup Grated Parmesan Cheese
Instructions
- Trim 2 pounds Broccoli Florets into bite-size pieces and toss in a large plastic zip top bag.2 pounds Broccoli Florets
- Add Kosher Salt, Ground Black Pepper, and 1 teaspoon Aleppo Pepper to the bag with the broccoli and toss to coat. Drizzle in 1 tablespoon of oil, seal bag, and toss again.Kosher Salt, Ground Black Pepper, 1 teaspoon Aleppo Pepper
- Heat the remaining oil in the pan. Saute broccoli until just fork tender.
- Add ½ cup Grated Parmesan Cheese to the broccoli and stir until it is fully incorporated.½ cup Grated Parmesan Cheese
- Remove from heat and serve.
Equipment
- Zip Top Bag Preferably, use a 2 gallon zip top bag so that you have room to shake the broccoli with the seasoning. I only find the 2 gallon bags at Gordon Food Service.
- Measuring Spoons
Your Own Recipe Notes
Nutrition
Nutrition Facts
Italian Parmesan Broccoli
Amount per Serving
Calories
97
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
5
mg
2
%
Sodium
151
mg
7
%
Potassium
375
mg
11
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
835
IU
17
%
Vitamin C
101
mg
122
%
Calcium
109
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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