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- 2 medium heads of broccoli (see notes)
- 2 garlic cloves , finely sliced or finely chopped
- 4 tbsp extra virgin olive oil , separated
- pinch of salt (adjust to your taste)
- Black pepper
- Zest of half a lemon
- 1 1/2 tbsp lemon juice
- 2 tbsp freshly grated parmesan cheese
Preheat oven to 180C/350F.
Cut broccoli into florets and piled onto baking tray.
Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.
Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be “tender crisp”, meaning just cooked through, not overcooked and floppy.
Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.
|Total Fat 8 g||12 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 2 mg||1 %|
|Sodium 144 mg||6 %|
|Potassium 14 mg||0 %|
|Total Carbohydrate 1 g||0 %|
|Dietary Fiber 1 g||2 %|
|Sugars 0 g|
|Protein 1 g||2 %|
|Vitamin A||0 %|
|Vitamin C||10 %|