Roasted Broccoli
2065 days ago
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Spending time cleaning up after dinner is not one of my favorite things. While cleaning up as I cook helps, there still is work to be done after clearing the table.
This recipe for Roasted Broccoli helps to make after-dinner clean-up a little easier. I just make sure that I make the olive oil mixture in a large enough bowl for all of the broccoli. I also line the rimmed baking pan with foil before roasting to make clean up easier. I have found this olive oil mixture is also great for roasting Brussels sprouts (cut in half before tossing in oil), diced potatoes, beets and red onions, or a mixture.
For removing the florets from the broccoli, use a sharp knife with a pointed tip so you can navigate around them. I’ve found Cutco’s Gourmet Prep Knife works great for this purpose.
For making the Parmesan curls, try using a Vegetable Peeler.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder (not garlic salt)
- 1/2 teaspoon fresh ground black pepper
- 2 heads broccoli, remove florets (not too small)
- 1/2 fresh lemon
- Parmesan curls
Directions
- Heat the oven to 400 degrees F.
- In a large bowl, combine the olive oil, salt, garlic powder and pepper.
- Place the florets in bowl and gently toss to coat with olive oil mixture. Spread the broccoli in an even layer on a rimmed baking sheet.
- Bake until florets are fork-tender, usually 15 to 20 minutes.
- Remove and transfer to a serving platter.
- Squeeze lemon over the broccoli before serving and sprinkle with Parmesan curls.
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