Roasted Broccoli with Lemon and Parmesan

Name: Roasted Broccoli with Lemon and Parmesan
Total time: 40 min
Ingredients: 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick; 1/4 cup extra-virgin olive oil; Kosher salt; freshly ground pepper; 2 teaspoons fresh lemon juice; 1 teaspoon minced shallot; 2 tablespoons freshly grated Parmigiano-Reggiano cheese

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Total: 40 minutes

Servings: 4

Cost: $9.01 /serving

Author : Melissa Rubel Jacobson

Roasted Broccoli with Lemon and Parmesan

Ingredients

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1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick1/4 cup extra-virgin olive oilKosher saltfreshly ground pepper2 teaspoons fresh lemon juice1 teaspoon minced shallot2 tablespoons freshly grated Parmigiano-Reggiano cheese

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Instructions

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Step 1

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

Step 2

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.