Tuesday, June 1, 2010
Looking for an easy sidedish? One of my favorite vegetables is definitely brocolli, which I usually either steam or sautee when I eat it. I decided to do something different and try roasting it. This recipe turned out well, but when you are tossing the brocolli in the olive oil, make sure that it is coated well or it can crisp up too much in the oven.
Source: Peace, Love, and French Fries, adapted from Amateur Gourmet. Originally from Ina Garten.
2-3 large bunches of broccoli crowns, cut into florets
Extra virgin olive oil
Salt and pepper
4 garlic cloves, peeled and sliced
Zest of 1 lemon
Juice of 1/2 a lemon
1/3 cup shredded parmesan cheese
Preheat oven to 400
Spread broccoli florets on cookie sheet (I recommend lining with aluminum foil). Toss with EVOO salt and pepper (eyeball it). Add garlic slices.
Roast for 20-25 minutes until crisp tender and tips are starting to brown. Remove from oven, transfer to serving bowl. Zest lemon over top, squeeze juice of lemon over top. Toss. Top with Parmesan cheese.