little trees

little trees

You may have noticed this broccoli served alongside my breaded pork chops. Adam of The Amateur Gourmet calls this recipe for roasted broccoli “The Best Broccoli of Your Life“. I do not disagree. I’ve always loved broccoli, but this is by far my favorite way to eat it. I’ve definitely had a bowl of these little Parmesan-lemon-coated trees and called it dinner.

lemony lemon juice + zest blurry, roasted broccoli

Roasting vegetables brings out so much flavor and broccoli is no exception. Add to that the sharp, salty flavor of Parmesan cheese and the bright, tartness of lemon and you have a perfect side dish. If you’re on the fence about broccoli, give roasting a try!

breaded pork chops

parmesan-roasted broccoli
printer-friendly recipe
adapted from Barefoot Contessa Back to Basics
serves: 4

4 to 5 pounds broccoli (2 large bunches)
4 garlic cloves, peeled and thinly sliced or finely minced
Olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest and juice of a lemon
1/3 cup freshly grated Parmesan cheese

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. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil (or more if you need). 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.

This recipe is easily halved, using 1 bunch of broccoli (as shown in the above pictures).

This entry was posted in cheese, meatless monday, side dish, vegetarian and tagged , , , . Bookmark the permalink.

3 Responses to little trees

  1. Karmen says:

    Soooo…I have a request. 🙂 Growing up I LOVED Pepperidge Farm croissant crust pizza, and was hardly ever able to get it (it was mom’s), and now that I’m old enough to buy it myself…its gone. So, do you think you could finagle something and make that recipe happen? I would be so ever thankful. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s