9.14.2010

Roasted Parmesan Broccoli

I have a side dish for you that will wow your family! I adapted this recipe from Ina Garten's roast broccoli recipe and everyone in the family really liked it! Even my picky husband who doesn't like veggies.

Ingredients:
  • 4-5 large florets of fresh broccoli (a few pounds worth)
  • 4 cloves garlic, peeled and thinly sliced
  • Olive oil
  • Non-stick spray
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbs lemon juice
  • 1/4-1/3 cup grated Parmesan cheese
(for this recipe I also cut the kernels off of four ears of fresh corn and it was a great addition to the dish.)

Directions:
  1. Preheat oven to 425 degrees F.
  2. Cut the florets into bit sized pieces, about the size and length of your thumb (not too small, otherwise they'll burn).
  3. Line a baking sheet with foil and spray with non-stick spray. 
  4. Place the florets on the sheet in a single layer. 
  5. Sprinkle the slices of garlic all over the broccoli and drizzle with olive oil and sprinkle with salt and pepper. (This is where I added the corn on mine.)
  6. Roast the broccoli at 425 for 20-25 minutes. The florets will be tender and slightly brown at the tips.
  7. Take out of oven and toss with a tablespoon of olive oil, the lemon juice and Parmesan cheese.

And enjoy! Mmm, just looking at it make me want to make it again. I bet if you added some roasted chicken strips and served it over a bed of pasta drizzled with olive oil it would make a great meal instead of just a side dish!

Happy cooking! Later I'll teach you how to make the main dish this sided with. :)

1 comment:

Kristin said...

This looks delicious! My three year is liking veggies less and less so it's time to start spicing them up a bit...i think I will definitely have to try this one!

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