Oven Roasted Broccoli With Lemon And Garlic
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
6 people
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Calories
176 kcal
-
Cuisine
American, Vegetarian
Oven Roasted Broccoli With Lemon And Garlic
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In just 2o minutes, you will enjoy tender, rich, flavorful roasted broccoli with a tangy lemon sauce, flavorful roasted pine nuts and garlic, and parmesan cheese.
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Ingredients
- 4 large broccoli heads
- 6 garlic cloves thinly sliced
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons pine nuts toasted
- ½ cup Parmesan Cheese grated
- 5 tablespoons olive oil
- salt and pepper
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Instructions
- Preheat the oven to 400℉ degrees.
- Cut the florets from the stalk, leaving intact about one to two inches of stalk attached to the florets. Discard the rest. Aim for uniformity in size; you should have around 8 cups.
- Place the broccoli florets on a sheet pan to hold them on a single layer.Drizzle about 4 tablespoons of the olive oil over the florets. Season lightly with salt and pepper and roast for about 15 to 20 minutes. They should be crisp, and some of the tips should start to be brown.
- Meanwhile, toast the pine nuts by placing them in a small dry skillet and sautéing them over low heat, tossing them often. About 3 minutes or until golden brown. Remove them from the skillet once done and set aside.
- In the same small skillet, add one tablespoon of olive oil, add the garlic slivers, and cook over low heat, stirring occasionally, until golden brown. Remove the garlic with a slotted spoon and set aside.
- Remove the broccoli from the oven and toss immediately with the remaining olive oil, lemon juice, lemon zest, pine nuts and the parmesan cheese. Serve hot.
Notes
- Look for firm head with tight florets and stalks with green leaves.
- Cut the broccoli in florets with about an inch or two of stem below the head, and you can keep them or use them too, as they will roast beautifully.
- Roasting the pine nuts will enhance their flavor and add a new layer to this dish.
- You can also use the stem of the broccoli head. I suggest using a vegetable peeler to remove the tough outer layer on the broccoli stem, as it will be tough to chew. Once peeled, cut it into bite-size pieces and toss with the rest of the broccoli.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
6mg
(2%)
Sodium
134mg
(6%)
Potassium
58mg
(2%)
Fiber
0.3g
(1%)
Sugar
0.5g
(1%)
Vitamin A
68IU
(1%)
Vitamin C
5mg
(6%)
Calcium
106mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 134mg | 6% |
| Potassium | 58mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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