As much as I love salads, sometimes it’s nice to switch things up a bit to get my veggie intake in. Especially for lunches during the work, since taking all the salad ingredients and a dressing take up a ton of room, and taking the bus, I like to maximize the amount I can fit in my tiny bag.

I’ve always liked broccoli (cooked, never raw) and decided to play around with some different ingredients and roast it instead of steaming it. I found the winner here – the parmesan gives it an extra kick, making it a little more savoury. I usually make a batch once a week to throw in with rice and whatever meat I packed for lunch a couple of times a week!

Measurements aren’t exact, I tend to just guess and play it by taste. Feel free to add any other spices, and I have used fresh parmesan instead of dry and it turns out even better!

Parmesan Garlic Roasted Broccoli

Serves 4-6 (1 head serves 4, 2 serves 6)

Nutrition/serving (based on 4 servings):

Calories: 196

Fat: 16g

Carbs: 9g

Protein: 8g


  • 1-2 heads broccoli
  • 1/4 c. olive oil
  • 1 tbsp. minced garlic
  • 1/4 c.parmesan cheese
  • salt & pepper


  1. Preheat oven to 350°F
  2. Wash broccoli and cut florets into bite sized pieces
  3. Put into a large mixing bowl
  4. Add all other ingredients, and toss so broccoli is coated evenly
  5. Line a baking sheet with parchment paper, and spread broccoli evenly
  6. Bake for 30 minutes
  7. Broil for 5 minutes, or longer, depending if you want it a bit crispier