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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Broccoli Recipe

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This recipe for Roasted Broccoli is from Our Family Cookbook, 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:  
4 pounds broccoli
4 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
Kosher salt
Black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 425ºF. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the florets in a large bowl and toss them with the garlic and olive oil and lightly sprinkle with salt and pepper. Line a sheet pan with foil. Place the broccoli florets (cut side down) on the sheet pan, large enough to hold them in a single layer. Roast for 20-25 minutes, until crisp and tender and the tips of somme of the florets are browned. Remove the broccoli from the oven and immediately toss with the lemon zest and lemon juice. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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