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Gratefulness and Roasted Broccoli with Toasted Parmesan

Hello, dear folks. 🙂 I’m so sleepy that I’m quite terrified to write anything here lest it turn out to be complete gibberish! 🙂

It’s been an intense week but a good one, much heartache in the beginning but now I’m basking in the glow of unexpected, but most welcome, resolution and peace. I’m gonna sleep like a rock tonight. 🙂

Until then, I’m mulling over little things that have brought me joy lately:

My “nest” I made on this oh-so-rickety bench outside my door.

This gorgeous view from the bench!! How I love to lay here and look up at the trees, watching the setting sun turn everything all glowy and wonderful. 🙂 

My hardy lavender plant that has somehow survived moving, pot breaking, drowning, and my utter lack of a green thumb. 🙂 
I’m also grateful for roasted broccoli topped with toasted Parmesan cheese. I usually make a big batch, fully intending to eek it out over several days, but I never manage it. It’s just too yummy! Especially all those toasty, salty, scrumptious bits of cheese that stick to the pan. 🙂

What “little things” are making you happy this week?

Roasted Broccoli with Toasted Parmesan


1 large head broccoli, washed and cut into florets
olive oil
good salt and freshly ground pepper
4-6 ounces freshly grated Parmesan cheese (pre-grated won’t melt properly)


  1. Preheat oven to 375 degrees. 
  2. Toss broccoli liberally with glugs of olive oil, salt and pepper. 
  3. Spread on baking sheet and roast for 15-20 minutes or until tips begin to brown. 
  4. Remove from oven and nestle broccoli close together. Sprinkle with Parmesan cheese and return to oven. Roast for another 5-10 minutes until Parmesan is browned and toasted.
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Rambling Tart - It really is, Sarah. 🙂 I'm having it again for lunch today and I can't wait. Oooo, cheese scones sound FANTASTIC!! 🙂

Sarah, Maison Cupcake - That looks a very tasty to serve broccoli. My cheese scones have been making me happy this week!

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