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!
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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
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