Saturday, August 11, 2012
Roasted Broccoli with Lemon and Parmesan
This is a great side dish that is SUPER QUICK to make, and I'll admit, it tastes so good that sometimes I make a couple of broccoli florets like this as a snack! From start to finish, 25 minutes! Extremely low calorie too, and a great way to get some fiber and good green-veggie vitamins into your diet.
Total Prep Time: 10 minutes
Total Cook Time: 15 minutes
What you will need:
2 large broccoli florets (mine are from Black Hog Farm, woohoo local agriculture!)
1 tbsp olive oil
1 tbsp Parmesan Cheese
Preheat your oven to 400.
Cut the large broccoli florets into small florets. You can eliminate this step by buying the broccoli pre-cut. Place into a good-sized bowl.
Pour the olive oil in with the broccoli florets, then sprinkle with sea salt and black pepper to taste. Squeeze the lemon juice from 1/2 lemon over the florets, then mix well with your hands so the oil and juice and seasonings are evenly distributed over the broccoli.
Spread the broccoli over a baking sheet (I cover mine in tin foil for easy cleanup). Put in the oven and roast for 15 minutes. Approximately halfway through, stir the broccoli around to ensure that it is evenly cooking.
When the broccoli is ready, it will be tender to the fork and the edges will start to brown and crisp a bit. Put it into a bowl and sprinkle your parmesan cheese over it. Serve, and enjoy!!!!