It’s no secret, I’m a sucker for roasting. There’s just something magical about that quick, high heat cooking that brings out the best in so many ingredients.
And it doesn’t hurt that it takes minimal work. 🙂
I’m also a sucker for lemon. Especially fresh lemon. It really does taste differently, especially when added after the cooking process. I highly recommend grabbing a few and trying the difference if you don’t usually buy them. And besides, how can one live without lemon zest? Okay, I could live. But I would miss it. Big time.
ROASTED BROCCOLI WITH LEMON
1 bunch broccoli
1 T olive oil
kosher salt
black pepper
2 tsp grated lemon zest
2 T lemon juice
Cut broccoli into florets ( I like to cut into skinny florets, about 1/4 to 1/2 inch thick). You should have about 6 cups of broccoli. Lay out on a rimmed baking sheet and toss with olive oil and a sprinkle of salt and pepper. Roast at 450 degrees for 15 to 18 minutes, or until browned in spots. Toss with lemon juice and zest.
Ingredients
- 1 bunch broccoli
- 1 T olive oil
- kosher salt
- black pepper
- 2 tsp grated lemon zest
- 2 T lemon juice
Instructions
- Cut broccoli into florets ( I like to cut into skinny florets, about 1/4 to 1/2 inch thick). You should have about 6 cups of broccoli. Lay out on a rimmed baking sheet and toss with olive oil and a sprinkle of salt and pepper. Roast at 450 degrees for 15 to 18 minutes, or until browned in spots. Toss with lemon juice and zest.
Check that off the list of things I was confused about.