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"Those who forget the pasta are condemned to reheat it."--Unknown

Garlicky Roasted Broccoli with Parmigiano-Reggiano Recipe

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This recipe for Garlicky Roasted Broccoli with Parmigiano-Reggiano is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds broccoli crowns (be sure they are dry)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced or pressed through garlic press
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sugar
3 tablespoons Parmigiano-Reggiano*
Lemon wedge (optional)
Directions:
Directions:
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Cut broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard remaining thick stalks. In a large bowl, combine olive oil, garlic, salt, pepper and sugar and mix well. Add broccoli and toss to coat evenly. Transfer broccoli to prepared baking sheet. (You could also toss the broccoli on the prepared baking sheet, but the foil may rip, which causes a big mess.)

3. Roast for 10 minutes until crisp-tender and lightly browned in some spots. Sprinkle 2 tablespoons grated Parmigiano-Reggiano over broccoli. Taste and adjust seasonings. Transfer to serving dish and gently squeeze lemon wedge over broccoli if using. (Go easy! You only need 1-2 teaspoons of lemon juice). Sprinkle remaining cheese over top and serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
*For this dish, it’s important to use authentic Parmigiano-Reggiano rather than domestic Parmesan. It has a much stronger flavor. If you can’t find it, try Pecorino-Romano or simply leave it out.

 

 

 

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