Oven-Roasted Broccoli With Parmesan (Low Fat)

• 1 lb about 6 1/2 cups broccoli floret
• 2 tablespoons grated reduced-fat parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon extra virgin olive oil

1. Preheat the oven to 425u0b0F.
2. Trim the broccoli, leaving about 1/2 inch of stem attached to the florets.
3. Toss the broccoli in a large bowl with the Parmesan, parsley, garlic powder, black pepper, and salt to taste.
4. Toss in the red pepper flakes, if using.
5. Drizzle with olive oil and toss again until all of the florets are thoroughly coated.
6. Transfer to a medium nonstick baking sheet an bake for 10 minutes.
7. Then toss the broccoli again and bake for another 5 to 7 minutes, or until the florets are lightly browned and tender.
8. Serve immediately.

broccoli floret, parmesan cheese, parsley, parsley, garlic, black pepper, salt, red pepper, extra virgin olive oil, extra virgin olive oil

Taken from www.food.com/recipe/oven-roasted-broccoli-with-parmesan-low-fat-453097 (may not work)