Friday, June 14, 2013

Parmesan Roasted Broccoli

Not too much to say here, except no more boiled broccoli!  Yay!  It didn't take much extra effort to put together this delicious side dish.  Roasting the broccoli in the oven gives it a different flavor compared to boiling, with a slight charred taste from the tips of the florets browning in the heat.

Recipe courtesy of the Food Network.  Modified below for less broccoli.

Share contents used:

1 pound broccoli
1 garlic clove, peeled and thinly sliced
Olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp grated lemon zest
1/2 tbs freshly squeezed lemon juice
2 tbs freshly grated Parmesan cheese
1/2 tbs julienned fresh basil leaves

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Peel the thick stalks and slice into 1/4 inch disks. Cut the larger florets through the base of the head with a small knife, pulling the florets apart. Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 tsp olive oil, the lemon zest, lemon juice, Parmesan, and basil. Serve hot.

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