Versatile roasted broccoli is a flavorful side dish or main course for spring

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Versatile roasted broccoli is a flavorful side dish or main course for spring

Roasted Broccoli with Parmesan, Garlic, Lemon

servings: 4-6


Ingredients:


4 pounds broccoli, cut into florets (about 8 cups)
2-3 cloves garlic, very thinly sliced
¼ cup extra virgin olive oil
1 teaspoon salt
Fresh black pepper, to taste
2 teaspoons lemon zest
1/3 cup grated parmesan

Method:


Preheat oven to 425 F. Toss broccoli florets with olive oil, garlic, salt and pepper. Place on sheet pan in single layer. Roast in oven for about 20 minutes. Edges should be browned.
Remove from oven, transfer to large bowl and toss the lemon and parmesan with the broccoli. Adjust seasoning as needed. Serve as side dish or toss with pasta.
Adapted from The Barefoot Contessa Cookbook by Ina Garten.

Versatile roasted broccoli is a flavorful side dish or main course for spring

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