- Yield: 4 Servings
- Total Time: 30 Minutes
- 1 bunch broccoli, cut into florets (6 cups)
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- ½ cup grated Parmesan (2 ounces)
- Kosher salt and black pepper
How to Make It
- Toss the broccoli and onion with the oil and Parmesan on a rimmed baking sheet; season with ½ teaspoon each salt and pepper.
- Roast at 425°F, tossing once, until tender, 20 to 25 minutes.