Friday, March 16, 2012

Amazing Oven-Roasted Broccoli

This recipe is hands-down my favorite broccoli recipe.  It is just so darn good!! I really like broccoli when cooked with other ingredients, like in casseroles, but prior to this recipe I was always kind of so-so about it as a side dish.  This recipe changed my broccoli world forever.  We recently had it as a side with steak for dinner, and I honestly wanted more broccoli, not more steak, when it was all over.

  • bunch of broccoli
  • 2-3 Tbsp olive oil
  • salt and pepper to taste
  • 1-2 tsp minced garlic
  • 1 lemon (or lemon juice if that is what you have)
  • parmesan cheese (use something better than the Great Value Parmesan if you have it or can, but it is still delicious if you are going budget like I am)
  1. Preheat to 425 degrees Fahrenheit.
  2. Rinse and dry broccoli, cut into spears.  Drizzle with 1-2 Tbsp olive oil and toss.  Add garlic; toss again.  Add salt and pepper; toss again.  Spread on foil-lined baking sheet.
  3. Bake for 20-25 minutes until edges of broccoli begin to brown. Remove and place in bowl.
  4. Drizzle with additional 1T (or less) of olive oil.  Add the juice of one lemon (or a squirt of lemon juice) and sprinkle with parmesan cheese.  Toss to coat.  
Some tips: This is a recipe that doesn't have exact measurements.  You will use different amounts of ingredients depending on how much broccoli you have and what your tastes are.  Don't overdo it on the olive oil, but add enough to lightly coat the majority of the broccoli before baking.  After it comes out of the oven, use much less than you did in the step prior to baking.  If you are trying to reduce calories, use a minimal amount of Parmesan cheese; the kids might like a little extra.

Difficulty: easy
Time: 5-10 minutes prep, 20-25 minutes baking
Source: this is a modified version of a Barefoot Contessa recipe

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