Parmesan-roasted Broccoli
- Number of Servings: 6
Ingredients
4 lb broccoli4 garlic cloves, peeled and thinly sliced3 TB Extra virgin Olive Oil1 1/2 tsp sea salt1/2 tsp black pepper2 tsp grated lemon zest2 tbsp fresh squeezed lemon juice3 tbsp pine nuts1/3 cup grated parmesan2 tbsp basil
Preheat the oven to 425 F
Cut the broccoli florets from the thick stalk, leaving an inch or 2 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 cup of florets. Place the broccoli florets on a shett pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizle with 5 TBSp Olive oil. Sprinkle with salt and pepper. Roast for 20-25 min, until crisp-tender and the tips of some of the florets are browned. remove the broccoli from the oven and immediatly toss with 1 1/2 tbsp olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve Hot.
Number of Servings: 6
Recipe submitted by SparkPeople user TARAMAY1.
Cut the broccoli florets from the thick stalk, leaving an inch or 2 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 cup of florets. Place the broccoli florets on a shett pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizle with 5 TBSp Olive oil. Sprinkle with salt and pepper. Roast for 20-25 min, until crisp-tender and the tips of some of the florets are browned. remove the broccoli from the oven and immediatly toss with 1 1/2 tbsp olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve Hot.
Number of Servings: 6
Recipe submitted by SparkPeople user TARAMAY1.
Nutritional Info Amount Per Serving
- Calories: 276.6
- Total Fat: 20.8 g
- Cholesterol: 4.3 mg
- Sodium: 724.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 9.4 g
- Protein: 12.3 g
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