Roasted Broccoli with Lemon and Asiago
Quick-roasting broccoli for this roasted broccoli with lemon dish brings out its nutty flavor that pairs beautifully with Asiago. The method helps the broccoli retain its bright green color. Don't cover the broccoli after cooking; the trapped steam will continue to cook the broccoli.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
6 servings
Ingredients
- 1 1/2 poundsbroccoli florets -- peeled stems can be used as well
- 1/4 cupextra-virgin olive oil
- 1 lemon zested and juiced
- 1 teaspoonKosher salt
- 3 clovesgarlic -- minced
topping
- 1/4 cupgrated Asiago cheese
- 1 teaspoonfreshly ground black pepper
- 1/4 cupgrated Asiago cheese
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat your oven to 425º F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- 2
In a large container or bowl, toss the broccoli with oil, zest, juice, salt, and garlic until well-coated.
- 3
Arrange the broccoli on the pan in a single layer, making sure to put all of the garlic and extra olive oil mixture onto the broccoli.
- 4
Bake for 15 to , until broccoli is crisp-tender and starting to brown.
- 5
Put the roasted broccoli back into the container and toss with the Asiago and pepper.
- 6
Taste; add more salt and pepper, if necessary. Plate, top with the remaining Asiago, and serve.