Roasted Broccoli
Why I Love This Recipe
A delicious side dish that’s easy to prepare and makes a great accompaniment to the protein of your choice. We also like to serve this broccoli on pasta with a bit of fresh basil and with a bit of white/Alfredo-like sauce (see white sauce recipe here: https://www.bakespace.com/recipes/edit/recipe/52237/)
Ingredients You'll Need
2 pounds broccoli (approx. 2 broccoli heads)
2-3 garlic scapes, chopped (or 2 cloves peeled and sliced)
A bit of olive oil (ex: 2-3 Tbsp)
3/4 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoons grated lemon zest
1 tablespoons freshly squeezed lemon juice, or more, to taste
1/8 cup freshly grated Parmesan cheese (optional - we leave it out)
Directions
Preheat the oven to 400°F/200°C.
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 (you can also cut the stalks in cube, once you remove the outer layer, if the stalks look good). You should have about 4 cups of florets.
Place the broccoli florets on a sheet pan (or 9 x 13 glass pan) large enough to hold them in a single layer. Toss the garlic scapes on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.
Roast for 20 to 25 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 (if using). Serve hot.
