Roasted Broccoli
Roasted Broccoli is hearty and tasty. The flavor of broccoli shines through in a good way. Recipe by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
Calories:
Cost: $12
Equipment
- 1 sharp knife
- 1 peeler
Ingredients
- 2 heads fresh broccoli
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice optional
- 1/2 teaspoon salt Use more or less as preferred.
- 1/2 teaspoon ground black pepper Use more or less as preferred.
- grated Parmesan cheese for garnish optional
Instructions
- Preheat oven to 400 degrees F.
- Thoroughly rinse broccoli in warm water. Shake dry.
- Place broccoli on cutting board. Use a sharp knife to cut stalk off florets. Save chunky stalk if it will be roasted with florets.
- Prepare stalk for roasting. Peel away outside layer of stalk with a peeler. Slice into 1/4-inch rounds if you plan to roast them with florets. If not, skip this step and discard stalk.
- Spread broccoli florets and stalk pieces on a large, rimmed baking sheet. First, combine olive oil and lemon juice (if using) in a small bowl. Thoroughly combine with a fork.
- Drizzle mixture over florets in roasting pan. Sprinkle with preferred amounts of salt and pepper. Toss until evenly coated.
- Roast in the preheated oven until broccoli is tender and lightly browned. Watch closely to prevent burning.
- After 10 minutes, remove from oven and flip over broccoli florets and stalk pieces (if using). Return to oven for about 7 minutes. Watch closely to prevent burning.
- Serve hot. Sprinkle each serving with grated Parmesan cheese (optional).