Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

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. Buy your ingredients at your favorite Farmers Market! 

Broccoli

about Roasted Broccoli with Lemon

Roasting makes just about everything taste better; broccoli is undoubtedly no exception. Its natural cabbagy flavor turns into nutty sweetness. The nice thing about the high heat is that the broccoli retains its lovely green color even though it gets slightly charred around the edges, adding more flavor to roasted broccoli with lemon.

putting the Roasted Broccoli with Lemon and Asiago together

Broccoli stems are delicious. However, you have to peel them. The outside of the stem is fibrous and tough. The inside is tender and delicious. I like the peeled stems more than the florets, but of course, they aren’t as pretty—worth including in the dish, though.

Lemon juice and zest add a nice background flavor and accentuate the other flavors of the garlic and Asiago. The recipe balances the salt in the cheese with the added salt. Make sure you taste before adding more. I am using a significant amount of black pepper. It goes great with the cheese.

Eat well and have fun!

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

raw broccoli
roasted broccoli
broccoli with cheese

I hope you love this recipe! 

Buon Appetito!
email signature

Step by Step Instructions

Roasted Broccoli

Roasted Broccoli with Lemon and Asiago

© Chef Laura Bonicelli
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.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dinner, Sides
Cuisine American
Servings 6
Calories 158 kcal

Ingredients
  

  • 1 1/2 pounds broccoli florets -- peeled stems can be used as well
  • 1/4 cup extra-virgin olive oil
  • 1 lemon zested and juiced
  • 1 teaspoon Kosher salt
  • 3 cloves garlic -- minced

=====topping=====

  • 1/4 cup grated Asiago cheese
  • 1 teaspoon freshly ground black pepper

=====

  • 1/4 cup grated Asiago cheese

Instructions
 

  • Preheat your oven to 425º F. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • In a large container or bowl, toss the broccoli with oil, zest, juice, salt, and garlic until well-coated.
  • 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.
  • Bake for 15 to 18 minutes, until broccoli is crisp-tender and starting to brown.
  • Put the roasted broccoli back into the container and toss with the Asiago and pepper.
  • Taste; add more salt and pepper, if necessary. Plate, top with the remaining Asiago, and serve.

Print - members only.  Please log in or JOIN HERE!

Nutrition

Calories: 158kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 559mgPotassium: 397mgFiber: 3gSugar: 2gVitamin A: 776IUVitamin C: 111mgCalcium: 160mgIron: 1mg
Keyword asiago, garlic
Tried this recipe?Let us know how it was!

More Recipes

Wild Rice Mushroom Soup

Wild Rice Mushroom Soup

By: Chef Laura Bonicelli The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup. Buy your ingredients at your favorite Farmers Market! about Wild Rice Mushroom SoupWild Rice isn't rice. It's a semi-aquatic...

Summer Vegetable Gratin

Summer Vegetable Gratin

By: Chef Laura Bonicelli My Summer Vegetable Gratin has layers of beautiful colors and textures. It's a gorgeous centerpiece to a meal and a standalone dinner as well. Buy your ingredients at your favorite Farmers Market!  about the Summer Vegetable Gratin This Summer...

Indian Spiced Cauliflower with Tahini and Herb Sauces

Indian Spiced Cauliflower with Tahini and Herb Sauces

By: Chef Laura Bonicelli The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce. Buy your ingredients at your favorite Farmers Market! about Indian Spiced CauliflowerComing from Northern Minnesota, an Italian...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!
baked ricotta

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest