January 15, 2015

The BEST EVER Lemon Parmesan Roasted Broccoli


My family and I are veggie lovers and I am always looking for a new way to cook them. My go to route is roasting pretty much any vegetable and when I came across a version of this recipe on Pinterest called "Magic Broccoli" I was intrigued! Apparently what makes it magic is how a little roasting and a drizzle of lemon juice can transform broccoli into this incredible crunchy, garlicky, cheesy dish that I could seriously eat a whole bowl of {and to be honest I have}!
I promise you this is the BEST EVER Lemon Parmesan Roasted Broccoli you will ever have and even better it's good for you {and I eat them like potato chips}! 

Ingredients:

Serves 2-4
  • 1 large head of broccoli
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil, add more if needed
  • sea salt/ black pepper, to taste
  • 1 tbsp lemon juice
  • zest from 1/4 lemon
  • 1-2 tbsp Parmesan cheese, grated

Directions: 

  1.   Preheat oven to 350 degrees. 
  2. Cut broccoli into florets, removing the stems and spread onto a baking tray.
  3. Drizzle with about a tbsp of olive oil and sprinkle with salt, pepper, and pressed garlic. Toss to combine, then spread out in a single layer. 
  4. Bake for 20-25 minutes until slightly browned.
  5. Remove from oven and immediately drizzle with lemon juice and remaining tbsp of olive oil. Toss to coat.
  6. Sprinkle with lemon zest and Parmesan cheese.
  7. Serve immediately. 

Recipe adapted from: http://www.recipetineats.com

Cut broccoli into florets, removing the stems and spread onto a baking tray.
Drizzle with about a tbsp of olive oil and sprinkle with salt, pepper, and pressed garlic.
 Toss to coat and spread out on baking sheet in a single layer.
My veggie roasting go to ingredients: olive oil, fresh ground pepper, and sea salt.
Bake at 350 degrees for 20-25 minutes until slightly browned.
Remove from oven and immediately drizzle with lemon juice and remaining tbsp of olive oil. Toss to coat.
Sprinkle with lemon zest and Parmesan cheese.
Serve immediately. 
I made this broccoli twice this week already {and I still want more!}.
 It goes with everything including my Stuffed Peppers! 


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