Oven Roasted Broccoli With Lemon And Garlic
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
176 kcal
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Cuisine
American, Vegetarian
Oven Roasted Broccoli With Lemon And Garlic
Description
Oven Roasted Broccoli With Lemon And Garlic showcases broccoli cut into uniform florets with a little stalk left on for texture. These are drizzled with olive oil then roasted at 400℉ to develop crispness and slight browning on the tips. Toasted pine nuts introduce a crunchy nutty element, while garlic slices cooked in olive oil contribute a mellow roasted garlic flavor. The dish is brightened with fresh lemon zest and juice, and finished with grated Parmesan cheese that adds umami and richness.
The roasting process enhances the natural sweetness of the broccoli while maintaining a pleasant bite, and the lemon and garlic provide fresh and aromatic notes. This dish pairs well with a variety of main courses as a vegetable side, bringing balance to the meal with its combination of textures and complementary flavors.
Look for firm broccoli heads with tight florets for the best roasting results. You can also prepare the broccoli stalks by peeling their tough layer and cutting into bite-size pieces to roast alongside. Toasting pine nuts separately and gently cooking the garlic slices prevents burning and intensifies their flavors.
Ingredients
- 4 broccoli large heads
- 6 garlic thinly sliced, cloves
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons pine nuts toasted
- ½ cup Parmesan Cheese grated
- 5 tablespoons olive oil
- salt
- black pepper
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
- Choose broccoli heads with tight florets and firm stalks for optimal roasting results.
- Peel the tough outer layer of broccoli stalks with a vegetable peeler before roasting to make them tender and enjoyable.
- Toast pine nuts in a dry skillet over low heat until golden brown to maximize their flavor before adding to the dish.
- Cook garlic slices slowly in olive oil until golden to avoid bitterness and provide a rich garlic aroma.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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