From The Kitchen Of Rachelle Underwood



Thursday, September 27, 2012

Roasted Broccoli with Parmesean, Garlic, and Lemon

Tired of having the same old steamed broccoli?  Well this recipe is a great twist on the side that many of us love.  My kids LOVED this recipe, and they were begging for more.  When you roast the broccoli at a high temperature, it gets nutty, and not soggy.  Broccoli is super flavorful when roasted.  In our family we like vegetables to be tender crisp.  Heaven forbid if I cross the line into the soft baby food texture....no one will eat them.  When you roast the broccoli is comes out soft crunchy and we loved it.  By all means if you want  use fresh parmesan cheese and garlic.  I was just into simplifying my life tonight. My last comment, is that fresh lemon is a MUST!


Roasted Broccoli with Parmesan, Garlic, and Lemon

1-2 heads of broccoli, cut into florets
1 1/2 tbs olive oil
1/4 c grated Parmesan (I used the stuff in the can)
1 1/2 to 2 tsp garlic salt (more or less if you like)
1/2 lemon (I zested the lemon, and then used the juice)

Preheat oven to 425 degrees.  On a large sheet pan place broccoli, olive oil, Parmesan cheese and garlic salt.  Toss together with your hands and settle into an even layer.  Place into oven.  Every 10 minutes stir broccoli with spatula, and settle into a single layer.  Broccoli should be done with the broccoli tops start to turn brown.  Take out of oven, and add lemon juice and zest, toss to coat. Serve.


3 comments:

Kristin said...

Oh my gosh!!!! I made this last night. We were thinking the same thing. ;)

Rachelle Underwood said...

I love it! Except your broccoli probably cost pennies...:)

~Judy~ said...

This looks so easy and sounds so amazing!!! It's on my list to make this week. Thanks!