Roasted Lemon Parmesan Broccoli

Roasted broccoli tossed in a lemon infused oil with Parmesan cheese, spicy red pepper flakes and toasted almonds.

This is one of the best ways to doctor up broccoli that I know of. Other than smothering it in cheese. And bacon.

Every bite is bursting with fresh lemon. The bright flavor of sunshine dominates followed closely by the salty cheese and the kick of the red pepper.

Roasted broccoli is kind of smoky and earthy with all those lovely charred bits. Hundreds of little nooks and crannies soak up the luscious lemon oil and give the parmesan cheese something to cling to.

Almonds add a welcome crunch but if you chose to skip them they wouldn’t be missed. Not one single bit.

Lemon is the shining star.

Roasted Lemon Parmesan Broccoli

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings

Roasted Lemon Parmesan Broccoli

Roasted broccoli tossed in a lemon infused oil with parmesan cheese, spicy red pepper flakes and toasted almonds.

INGREDIENTS:

2-3 tablespoons extra virgin olive oil
8-10 cups broccoli florets
3 big garlic cloves, thinly sliced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes or 1/8 teaspoon ground cayenne, optional
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts or almonds, toasted (crush up the almonds)
1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Grease a large, rimmed baking (not a heavy-duty one)sheet lightly with oil. In a large mixing bowl toss the florets and garlic with 2-3 tablespoons of oil. Spread out on baking sheet and sprinkle with salt and pepper. Roast until fork tender 25-35 minutes. If they start turning black turn the temperature down to 400 degrees F.
  2. Meanwhile in a small bowl whisk 1 tablespoon olive oil with the lemon zest, juice and red pepper if using.
  3. When broccoli is cooked add it back to the large mixing bowl. Toss with the lemon oil, Parmesan and nuts. Serve immediately.

Notes:

Adapted from Ina Garten

http://www.cinnamonspiceandeverythingnice.com/roasted-lemon-parmesan-broccoli/

Comments

  1. Louise says

    You’ve done it again, Reeni:) I am so going to try this. I absolutely adore roasted veggies and besides roasted cauliflower, broccoli rules! Thank you so much for sharing…

    • Rita says

      I buy broccoli every week, so nice to find another great way of serving them; this recipe really appeals to me.
      Rita

  2. Becki's Whole Life says

    MMM…I haven’t roasted broccoli in a while and now I want to so bad! I love the lemon infused oil and I would definitely like the pine nuts…or almonds. I have found that you can roast frozen florets with almost as much success as fresh, too.

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