We’ve been a little obsessed with this side lately for a few reasons: it’s healthy, it’s easy, it’s yummy, and Corey will actually eat it. He’s on an I-hate-everything-green-unless-you-put-ketchup-on-it phase. It’s fun. Really. I don’t miss my non-picky eater at all…
Gotta love Turtle Power!
These two handsome men are my everything. [And Penny, too, of course.]
“Seriously Mom, you’re interrupting my snack…”
I love when fresh, easy-to-find ingredients can be thrown together to make something yummy and healthy in no time. Those are my kind of recipes!
We actually made this on the night we cooked for our family in Port Aransas last week, and it was a hit! Broccoli is pretty forgiving, especially when you roast it. I would suggest holding off on the lemon juice and zest until just before you’re about to put it in the oven. I love the lemon flavor, but I don’t want it to over power the whole dish.
The crispiness of the broccoli + the tangy lemon + the salty Parmesan make for a beautiful harmony in your little veggie life. You could def substitute green beans or even asparagus if you’re not a broccoli fan.
3 heads broccoli florets, cut into bite-sized pieces
2-4 tablespoons extra-virgin olive oil
2 garlic cloves, pressed or minced
Grated lemon zest of 1 lemon
Juice of 1/2 lemon
¼ teaspoon kosher salt
Preheat oven to 400. In a 13×9 Pyrex or oven-proof dish, combine broccoli and drizzle 2 tbs. olive oil. Toss to combine, and then decide if you need more oil. You want the broccoli to be coated, but not soaking in olive oil. (I usually end up using around 3 tbs. for 3 heads broccoli). Add remaining ingredients through salt. Sprinkle Parmesan on top of broccoli (as much as you want).
Roast at 400 for 20 minutes or until broccoli is crunchy on the top, but fork-tender in the stalk. As soon as you remove the dish from the oven, shave more Parmesan on top.
Makes 6 good-sized servings*.