Roasted Lemon Parmesan Broccoli
- 2-3 tablespoons extra virgin olive oil
- 8-10 cups broccoli florets
- 3 big garlic cloves, thinly sliced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes or ? teaspoon ground cayenne, optional
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts or almonds, toasted (crush up the almonds)
- 1/3 cup freshly grated Parmesan chees
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Broccoli florets (8 cups)
- Lemon, zest (2 teaspoons)
- Pine nuts or almonds (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic cloves, big (3)
- Olive oil, extra virgin (2 tablespoons)
- Red pepper flakes or ? teaspoon ground cayenne (1/2 teaspoon)
- Salt, coarse (1/2 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Dairy
- Parmesan chees (1/3 cup)
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Published May 19, 2012 (9 months ago).
61 people saved this recipe.
