Parmesan Roasted Broccoli

November 30th, 2012

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Not only is broccoli a delicious addition to your dinner plate, it is also a great way to help ward off the flu! Broccoli is an exceptionally rich source of vitamin C, a powerful natural anti-oxidant and immune booster that helps fight against flu causing viruses. Enjoy it raw, steamed, sauteed or roasted….it’s delicious and nutritious any way you cook it! Here is my new favorite way to prepare it…

Parmesan Roasted Broccoli

  • 1 medium head of broccoli
  • 2 garlic cloves, peeled and thinly sliced
  • 1 tablespoon olive oil
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 cup freshly grated Parmesan Cheese

Directions

Preheat the oven to 425 degrees F.

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. You should have about 8 cups of florets. Toss the broccoli and garlic with olive oil, salt and pepper and place in a single layer on a large baking sheet. Roast for 25-30 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice and Parmesan.

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