“Once I tried roasted broccoli, I never went back to steaming. The caramelized edges add a new dimension to the flavor and an extra crispness. My kids even love this one!” – Gena Knox
Oven-Roasted Broccoli
2014-11-11 20:48:13
Yield: approximately 6 servings
Ingredients
- 1 (1 ¾-pound) head of broccoli
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- Juice of half a lemon
- Shaved Parmesan, to serve
Instructions
- FIRST Preheat oven to 475°. Place a rimmed baking sheet in oven to preheat. Cut broccoli into evenly sized florets; cut florets in half. Reserve stalks. Using a vegetable peeler, peel outer layer of stalks. Cut peeled stalks into 1- to 2-inch pieces. In a large bowl, stir together floret halves, stalk pieces, olive oil, salt, and sugar.
- LAST Carefully remove pan from oven; spray with nonstick cooking spray. Place broccoli mixture on pan, cut sides down. Roast until bottoms begin to brown, approximately 8 minutes. Turn, and bake until edges are browned and crisp, 4 to 5 minutes more. Squeeze lemon over broccoli; top with Parmesan just before serving.
Taste of the South https://tasteofthesouthmagazine.com/
