Roasted Broccoli, Parmesan & Lemon
"I am sharing this recipe by Tyler Florence of Food TV. We've made this 6 times in 2 weeks as we just cannot get enough of it. Quick, easy & delish!"
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.
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Reviews
-
We enjoyed the broccoli prepared this way. The recipe was quick and easy to make with great results. Love the combination of caramelized broccoli, parmesan and lemon. Thanks for sharing Cindy. Made for What's on the Menu? Tag Game. -
This is a great way to cook broccoli. The lemon was maybe too much. But other than that it was perfect. Thanks Cindi :) Made for bargain basement tag game -
After reading the other reviews, I decided to steam the broccoli in the microwave for 4 minutes on HIGH. Then I followed the instructions exactly. The broccoli was cooked fine, and it made a lovely side dish. -
i probably don't use all the cheese, but we make this at least once a week and love it- we probably roast it for 15 minutes before adding cheese, then another 10, and it comes out perfect. -
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.
Tweaks
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Don't add any salt. The cheese is plenty salty. I followed the instructions to roast initially for 15 minutes and then for 10 after adding the cheese, and the broccoli was done perfectly.
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.
