Lemon Garlic Roasted Broccoli

Raise your hand if you hated broccoli as a kid. Now, raise it if you still haven’t managed to love the – mostly boiled – green stuff that accompanies your meals. I get it. Although there is nothing wrong with boiled broccoli, if you only ever cook it this way, it can become kind of boring. Maybe the time has come to upgrade your broccoli routine by giving this humble vegetable some help to truly shine. Roasting it will result in a perfect charred exterior and a deeply caramelized sweet flavor. Combined with an umami packed dressing, this lemon garlic roasted broccoli will pleasantly surprise your taste buds.

INGREDIENTS

1 broccoli head / about 500 grams

1 garlic head

6 tbsp olive oil, divided

3 tbsp lemon juice

1 tbsp lemon zest

1 tbsp pine nuts

Parmesan

Salt

Freshly ground pepper

INSTRUCTIONS

Step 1

First, preheat the oven at 220^o C or 425^o F. Meanwhile, cut, wash and dry the broccoli florets. Cut the stem of the garlic head and wrap it with one tbsp. olive oil in aluminum foil.

Step 2

Then, place the florets on a lined baking sheet – in a single layer – salt and pepper to taste and drizzle with 2 tbsp olive oil. Place the wrapped garlic next to the broccoli and bake together for 20-25 minutes or until caramelized and tender. The tips of the florets should be crispy and brown.

Step 3

Remove from the oven and let it cool down. After that, squeeze out the roasted garlic and mash it with a fork. Now, we only need 2-3 cloves, so you can keep the rest of it submerged in oil in the fridge for future use.

Step 4

Toast the pine nuts in a pan over medium heat for a couple of minutes until fragrant and golden brown. Alternatively, you can toast them in the oven at 180^o C or 360^o F. Next, prepare the dressing by combining the rest of the olive oil, the lemon juice, most of the lemon zest and the mashed garlic.

Step 5

Place the roasted broccoli on a serving plate and drizzle it with the dressing. Then, sprinkle with the toasted pine nuts, some more lemon zest and some shaved parmesan. Enjoy this lemon garlic roasted broccoli while it’s still warm!

Lemon Garlic Roasted Broccoli

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer, Salad, Side Dish

Servings 2

Ingredients

  

• 500 grams broccoli
• 1 head garlic
• 6 tbsp olive oil divided
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp pine nuts
• Parmesan shaved
• Salt
• Pepper freshly ground

Instructions

 

• Preheat the oven at 220^o C or 425^o F. Cut, wash and dry the broccoli florets. Cut the stem of the garlic head and wrap it with one tbsp olive oil in aluminum foil.
• Place the florets on a lined baking sheet salt and pepper to taste and drizzle with 2 tbsp olive oil. Place the wrapped garlic next to the broccoli and bake together for 20-25 minutes or until caramelized and tender.
• Remove from the oven and let it cool down. Squeeze out the garlic and mash it with a fork. You only need 2-3 cloves, so you can keep the rest of it submerged in oil in the fridge for future use.
• Toast the pine nuts for a couple of minutes until fragrant and golden brown. Prepare the dressing by combining the rest of the olive oil, the lemon juice, most of the lemon zest and the mashed roasted garlic.
• Place the roasted broccoli on a serving plate and drizzle with the dressing. Sprinkle with the toasted pine nuts, some more lemon zest and shaved parmesan cheese. Enjoy it while it’s still warm!

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