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 broccoli tossed in a lemon infused oil with parmesan cheese, spicy red pepper flakes and toasted almonds.
- 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.
- Meanwhile in a small bowl whisk 1 tablespoon olive oil with the lemon zest, juice and red pepper if using.
- When broccoli is cooked add it back to the large mixing bowl. Toss with the lemon oil, Parmesan and nuts. Serve immediately.
Adapted from Ina Garten