Introduction
This roasted vegetable dish is simple, nutrient-packed, and bursting with savory flavor. High-heat roasting brings out the natural sweetness of broccoli while turning kale deliciously crispy. Tossed with garlic, olive oil, and a generous sprinkle of Parmesan, this side dish pairs beautifully with chicken, salmon, pasta, or can be enjoyed on its own. It’s quick, inexpensive, and a great way to elevate everyday greens.
Ingredients
- 1 large head broccoli, cut into florets
- 4 cups kale, de-stemmed and torn into bite-sized pieces
- 3 tablespoons olive oil
- 3–4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
- Prep the broccoli: Spread the broccoli florets on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt, pepper, and half the garlic. Toss to coat.
- Roast the broccoli for 15 minutes, or until it begins to brown around the edges.
- Add the kale: Remove the sheet from the oven. Add the kale on top of or around the broccoli. Drizzle with the remaining olive oil and sprinkle with the rest of the garlic and the red pepper flakes. Toss lightly.
- Return to oven and roast for another 8–10 minutes, until the broccoli is tender and the kale is crisp at the edges.
- Remove and sprinkle generously with Parmesan cheese while still hot.
- Serve warm, with a squeeze of fresh lemon if desired.
Method Notes (Tips & Variations)
- Extra Crispy Kale: Add the kale during the last 5–7 minutes if you like it very crisp and chip-like.
- Cheese Options: Swap Parmesan for pecorino, asiago, or nutritional yeast (for a dairy-free option).
- Add Protein: Toss with chickpeas before roasting for a more filling bowl.
- Flavor Boost: Finish with a drizzle of balsamic glaze or a sprinkle of toasted almonds.
- Make it a Meal: Serve over quinoa, rice, or pasta with olive oil and more cheese.