CAUTION: You may get addicted to this!
I am a big fan of vegetables cooked on the grill & eat them very frequently in the summer. But to switch it up & to have a delicious vegetable recipe that can be cooked inside when it’s freezing out, I highly recommend trying your broccoli like this. This is how we prepare our roasted broccoli in Lean Kitchen meals.
Preheat oven to 425* F
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
You should have about 8 cups of florets
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tbs over olive oil. Sprinkle with the salt and pepper.
Roast for 20-25 minutes, until crisp-tender and the tips of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tbs of olive oil, lemon zest, lemon juice, and parmesan
I have been enjoying this recipe for the last couple years & everyone I make it for insists on having the recipe. It is very simple & a great fit for prepping meals.
Put foil on the pan to make cleanup easier. I do skip the pine nuts in the recipe. I also use minced garlic in the jar to avoid my hands stinking and having to cut up garlic cloves. I recommend lots of lemon juice at the end; it really brings out the flavor. Leave it in the oven until a majority of the florets are blackening. And lastly, I recommend you make a lot because you and everyone you make it for will be eating a ton.
[Curveball: This same recipe can be done with asparagus and tastes great too!]
Thanks for reading. Hope you enjoy!