Roasted Parmesan Broccoli with Pomegranates and Walnuts
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
- 3 bunches of broccoli tough stems cut off and florets and remaining stems sliced
- olive oil about 3 tablespoons
- 1 teaspoon garlic powder
- salt and pepper
- 1/3 cup grated Parmesan cheese*
- 1/3 cup chopped walnuts
- 1/4 cup pomegranate arils or more, if you like more!
- *don’t grate until prompted to in recipe to save time.
Preheat the oven to 400 degrees. Lay the broccoli out on a baking sheet and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 30-35 minutes or until fork tender, flipping halfway through or as any broccoli florets begin to burn.
While broccoli cooks, grate the Parmesan and set aside. Place the walnuts in a small skillet over medium-high heat and cook, shaking the pan often, until fragrant and lightly browned, about 5 minutes. Set aside.
Once broccoli is cooked, immediately transfer to a serving platter and garnish with Parmesan cheese, walnuts, and pomegranates.