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–+ servings
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
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dinner, MM-Blue, 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.

Nutrition

Calories: 158kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 559mgPotassium: 397mgFiber: 3gSugar: 2gVitamin A: 776IUVitamin C: 111mgCalcium: 160mgIron: 1mg
Keyword asiago, garlic
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