Roasted Broccoli, Parmesan & Lemon
photo by Baby Kato
- Ready In:
- 23mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 3 heads broccoli (approx. 3 pounds)
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 1 cup parmigiano-reggiano cheese, freshly grated
- 1 lemon, juice of
directions
- Preheat oven to 400º.
- Trim approximately 1 inch off the ends of the broccoli stalks and cut broccoli lengthwise into spears.
- Arrange broccoli on nonstick cookie sheet, drizzle with the olive oil, season with salt and a generous amount of freshly ground black pepper.
- Toss to coat evenly.
- Transfer to the oven and roast for 10 minutes.
- Remove from oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crip shell over the broccoli, approximately 8-10 minutes.
- Remove from oven, drizzle with the juice from the lemon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Right, everything in this recipe is simple and great, except the cooking time. There must be an error, unless you like your broccoli somewhat harder than just crunchy. Maybe it was supposed to be lightly blanched before roasting? I put mine in oven raw, as instructed, and we do like our veggies bit crunchy. I know the stalks are hard, so I peeled them and cut each in 4 spears. I did keep the broccoli in 400F oven for longer than in the recipe, since it still was very hard, but it started getting dry and singed. In the end, the stalks remained still raw, when the heads were allready brown and dry. Maybe other folks don't eat the stalks and then, I think this would be ok, but we love the stalks as well and they don't get done in this method, unfortunately.
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.