🕒 Time
- Prep: 10 minutes
- Roast: 20–25 minutes
🧾 Ingredients (serves 3–4)
- 3 cups broccoli florets
- 3 cups kale, stems removed, torn
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ⅓ cup freshly grated Parmesan cheese
- 1 tbsp lemon juice (optional, for finishing)
👩🍳 Instructions
- Preheat oven
425°F (220°C). Line a large baking sheet with parchment. - Prep vegetables
In a large bowl, toss broccoli and kale with olive oil, garlic, salt, pepper, and red pepper flakes. - Roast
Spread in a single layer.
Roast 15 minutes, flip, then roast another 5–10 minutes until broccoli is tender and edges are crisp.
(Kale should be crispy but not burnt.) - Add Parmesan
Sprinkle Parmesan evenly over vegetables.
Return to oven for 2–3 minutes until melted. - Finish & serve
Drizzle with lemon juice if using. Serve hot.
🌟 Tips & Variations
- Extra crispy: Roast broccoli alone for 10 minutes, then add kale
- Vegan: Use nutritional yeast instead of Parmesan
- Garlic lovers: Add roasted garlic cloves instead of minced
- Add protein: Toss with chickpeas or top with grilled chicken
