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!
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!
I hope you love this recipe!
If you want more recipes Join The Club!!!
Need some more ideas? Try these:
Roasted Carrots with Italian Agrodolce Sauce
Step by Step Instructions
Roasted Broccoli with Lemon and Asiago
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.
Nutrition
More Recipes
Crêpes Suzette
Take me to the lesson... Crêpes Suzette Crêpes Suzette is truly a celebratory dessert with it's beautiful flaming finish. It's a New Year's Eve favorite in our house. 1/4 cup superfine sugar1 orange1/4 pound unsalted butter (chilled and cut in...
Holiday Biscotti
Take me to the lesson... Holiday Biscotti My Grandma Lucy made anise biscottiwhen I was a child. That cookie, although not as sweet, inspired this recipe. 4 eggs1 1/2 cups sugar1 cup vegetable oil2 tablespoons grated lemon zest4 teaspoon crushed anise seed2 1/2...
Dutch Baby
Take me to the lesson... Dutch Baby To this day, a Dutch Baby is one of my favorite Sunday evening meals. It puffs up beautifully and has a salty buttery crust while being tender and eggy on the inside. 9 or 10-inch baking pan or skillet 3 large eggs3/4 cup milk3/4...
Recent Comments