Divine Lemony Roasted Broccoli

Broccoli gets a bad rap. Relegated to rubbery-ranch dressing ignominy on crudite plates or as the lesser half of Beef’n’ at bad chinese restaurants, humble broccoli doesn’t often get the cruciferous credit it deserves. Mama sent me this recipe, and holy wow- it is delicious! It came out like broccoli candy- and you use the whole head of the broccoli, even the stems. Which, in these recessionary times, is pretty great.

Lemony Roasted Broccoli
Serves 2-4 as a side

* 1 large bunch of broccoli, cleaned, trimmed and cut into florets and chunks of a similar size
* Zest of two lemons (get organic since you’ll be using the skin) and the juice of one of them
* 3-4 cloves garlic, minced or pressed
* 3-4 Tbsps olive oil for roasting
* Sea salt
* Freshly ground black pepper

1. Preheat the oven to 400 degrees F. Place the broccoli florets on a heavy baking sheet large enough to hold them in a single layer.
2. Toss the garlic with half the lemon zest, all of the garlic, sea salt, pepper, and the olive oil. Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.
3. Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Serve hot.


Perfect for V-to-the-egetarians.

Ah-mazing! Recipe and image from here.

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