Gluten-Free Recipe of the Week #7 (Part 3): Garlicky Roasted Broccoli w/ Pecorino Romano

ROTW 7 Roasted Broccoli via Positively FreeIf you’ve read my Monthly Meal Plan posts, you know I like to experiment with new recipes. Sometimes these experiments work out really well…and sometimes they don’t. Whenever I modify a recipe, I take lots of notes so that I can recreate it in the future if it turns out well.

For my reference and yours, I’ve decided to post my recipe experiments on this blog. I plan to post at least one recipe per week. I will include a link to the original recipe as well as allergen/special diet information, notes about my changes and lessons learned, pictures from various stages of cooking, and my overall impression of the dish. Most recipes will be main dishes, but I may also include desserts or snacks as well.  

Leave a comment below if you think there’s a recipe I might like to try for a future post!

This week’s recipe is Once Upon A Chef’s
Garlicky Roasted Broccoli with Parmigiano-Reggiano

*Please click HERE for a printable copy of this recipe*

Information for Top 8 Allergens

  • Contains:
    • DAIRY (omit the cheese for a dairy-free option)
  • Free From:
    • Peanuts
    • Tree Nuts
    • Egg
    • Gluten
    • Fish
    • Crustacean Shellfish
    • Soy (check labels)


  • This week’s meal will be broken up into 3 different posts. I tried to do way too much for one meal, so I want to make sure to document everything (because it was all delicious). I did prep everything in advance in an effort to save time.

All Prepped via Positively Free

  • I chopped the broccoli ahead of time and marinated it in a large glass bowl (with a lid—see above) in olive oil, freshly pressed garlic, salt, and pepper for a few hours. Every now and then, I’d shake the bowl (with the lid on!) to evenly distribute the marinade.
  • Roasted broccoli is a side dish I make all the time, but when I saw this recipe (and then tasted it), I knew I had to share it with you. Adding the fresh garlic, lemon, and cheese (optional) made a good side dish become amazing.


  • I used pecorino romano instead of parmigiano-reggiano because that’s what I had in the fridge.
  • I omitted the sugar with no flavor issues.

Additional Meal Components

See Part 1 and Part 2.


I knew as soon as I smelled the broccoli cooking that this roasted broccoli would be different than our usual fare. The whole house smelled of fresh sweet garlic and salty pecorino. Because of the timing woes with this meal, the broccoli was finished well before the other components of the meal. We knew it would be best right out the oven, and oh-my-goodness-this-broccoli-is-ridiculous. My husband said it would be “hard to top” the broccoli and then laughed at what he said—we are a family that already likes broccoli, but we may have a new obsession. This recipe is a keeper!