Ingredients

The following ingredients have 4 Servings
  • 1 head broccoli
  • 2 tbsp olive oil (divided)
  • 3 cloves garlic (sliced)
  • 3 tbsp sun-dried tomatoes (finely chopped)
  • ½ tsp chilli flakes
  • salt
  • 2 tbsp freshly grated parmesan cheese (diveded)

Instruction

  • Preheat the oven to 200C/400F
  • Break up the head of broccoli into bite-sized florets, toss them with 1 tbsp of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes.
  • Meanwhile, heat a tablespoon of olive oil in a pan, (use the olive oil the sun-dried tomatoes were packed in for extra flavour!), add sliced garlic, finely chopped sun-dried tomatoes and chilli flakes and cook for 2 minutes on very low heat.
  • After 10 minutes take the broccoli florets out and flip them on the other side, sprinkle with grated parmesan and roast for 5 minutes longer.
  • Combine parmesan roasted broccoli with sun-dried tomatoes, garlic and chillies in a serving bowl.
  • Serve immediately with the remaining parmesan.