Roasted Broccoli with Lemon and Parmesan
This Roasted Broccoli with Lemon and Parmesan proves that broccoli CAN and SHOULD be the star of your dinner. The cheesy and zesty additions to this side dish means there won't be a single bite of leftovers.
2 medium heads broccoli
3 Tbsp. olive oil
1 tsp. salt
1/3 cup shredded Parmesan cheese
2 tsp. lemon zest
3 Tbsp. fresh lemon juice
½ tsp. red pepper flakes
Preheat oven to 400 degrees F. Trim lower stems from broccoli. Use a vegetable peeler to peel stems, then slice stems crosswise into 1/4-inch-thick disks. Cut broccoli florets into 1-1/2 inch pieces. Divide broccoli between 1 to 2 rimmed baking pans. Broccoli should be in an even layer and not overcrowded. When it doubt, use 2 pans. Drizzle broccoli with oil and sprinkle with salt; toss to combine. Transfer to oven and roast 20 to 25 minutes or until broccoli is brown and tender, stirring once halfway through cooking. Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes, if using, and toss to combine. Serve immediately.
2 medium heads broccoli
3 Tbsp. olive oil
1 tsp. salt
1/3 cup shredded Parmesan cheese
2 tsp. lemon zest
3 Tbsp. fresh lemon juice
½ tsp. red pepper flakes
Preheat oven to 400 degrees F. Trim lower stems from broccoli. Use a vegetable peeler to peel stems, then slice stems crosswise into 1/4-inch-thick disks. Cut broccoli florets into 1-1/2 inch pieces. Divide broccoli between 1 to 2 rimmed baking pans. Broccoli should be in an even layer and not overcrowded. When it doubt, use 2 pans. Drizzle broccoli with oil and sprinkle with salt; toss to combine. Transfer to oven and roast 20 to 25 minutes or until broccoli is brown and tender, stirring once halfway through cooking. Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes, if using, and toss to combine. Serve immediately.