Broccoli "Crack"
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.2
- Total Fat: 16.1 g
- Cholesterol: 6.5 mg
- Sodium: 291.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 15.4 g
- Protein: 18.9 g
View full nutritional breakdown of Broccoli "Crack" calories by ingredient
Introduction
Named thusly, because it is so addictive to eat. Named thusly, because it is so addictive to eat.Number of Servings: 4
Ingredients
-
4 to 5 pounds of broccoli
2 Tbsp Olive Oil
Salt
Pepper
4 Garlic Cloves, peeled and sliced
Lemon Zest
Lemon
1 1/2 TBS Olive Oil
1/3 cup Parmesan Cheese
Directions
You preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them.
Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsp kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEPHANIEMEYER.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them.
Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsp kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEPHANIEMEYER.