Broccoli is a staple vegetable in our home. It has a long shelf life compared to other fresh vegetables, it is packed with nutrients, it can be quickly steamed or boiled for an easy side dish and my kids LOVE it. (As an aside: it took a long time for my eldest to start eating it. I estimate that I put it in front of him at least 10 times before he actually ate it. The turning point I believe was when he saw his friends eat it and when we started calling broccoli florets – broccoli trees!)
With broccoli being a staple, it also means that it can get a little repetitive (and not exciting). I am always searching for easy and healthy ways of preparing it. So today, I am sharing my latest recipe find for Roasted Broccoli. It is a recipe from Ina Graten that I have tweaked just a little.
Enjoy!
- 6 cups broccoli florets (I like keeping them bite size and slicing them in half to have one flat surface which will provide good caramilization)
- 3 or 4 garlic cloves, sliced
- Olive oil
- Salt and pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan or Pecorino or other hard cheese
- Set oven to convection bake at 400 degrees. If you don't have a convection oven, set it to 425 degrees.
- On a large baking sheet (you can cover it with parchment paper for easier clean up), place the florets flat side down, add the sliced garlic, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes in convection oven (or 20 to 25 minutes for regular oven).
- While the broccoli is in the oven, place zest, juice, cheese and a tablespoon of olive oil in a bowl.
- Once the broccoli florets are nicely browned, remove from the oven and toss with the other ingredients. Enjoy!
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