Wednesday, 30 April 2014

Roasted Broccoli

Roasting broccoli is my new favourite way of cooking it!!I got this recipe from one of my favourite cookbook authors Ina Garten.  I roast it with garlic and olive oil, with a little sprinkling of Kosher salt and fresh black pepper. As soon as it comes out of the oven it is finished with lemon zest, lemon juice and freshly grated Parmesan cheese, Yummy!! This really elevates broccoli to another level, thanks Ina!!


8 Cups Broccoli florets with approximately 1-2 inches of stalk attached.
4 garlic cloves, peeled and thinly sliced
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
5 Tablespoons olive oil
2 teaspoons lemon zest, grated
2 Tablespoons freshly squeezed lemon juice
½ Cup freshly grated parmesan cheese

Preheat oven to 400 degrees.
Line a large baking sheet with aluminum foil.
Place broccoli in a single layer on sheet.
Sprinkle garlic slices over top.
Drizzle 4 tablespoons olive oil over broccoli.
Toss broccoli with your hands to distribute the oil evenly.
Sprinkle with salt and pepper.
Roast for about 20-25 minutes, tender-crisp.
Remove from oven and toss with 1 tablespoon olive oil, lemon juice, lemon zest and parmesan cheese.
Serve immediately.

Print Recipe:Roasted Broccoli

Toss broccoli with sliced garlic, olive oil and salt and pepper. Bake in preheated 400 degree oven for about 25 minutes.

While broccoli is roasting, grate 1/2 Cup Parmesan cheese.

2 Tablespoons freshly squeezed lemon juice.

2 teaspoons lemon zest.

When broccoli is tender-crisp, remove from oven and toss the zest, lemon juice, 1 tablespoon olive oil and cheese. Serve immediately.

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