I love broccoli. And this recipe brocc-ed my world.
No dice? It worked with people used it for Obama!
Anyway, whatever you are having for dinner tonight, please have broccoli with it. Or in place of it. It's really that good.
Roasted Garlic Lemon Broccoli (c/o AllRecipes)
What You Need:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
What You Do:
Cut the broccoli into manageable bits. I keep florets and stems. They are both delicious in their own ways.
Toss broccoli with EVOO, sea salt, pepper, and garlic.
Roast in 400 degree oven for 15 to 20 minutes. Until the broccoli equivalent of 'fork tender.'
Right after you remove the broccoli from the oven, squeeze lemon juice over the top of the green beauties.
Now eat the entire batch and debate about another trip to the grocery store to start the whole process again.
6 comments:
I love your EVOO abbreviation. Is that yours? Did you get it from somewhere? It reminds me of WALL-E. Eeee-vuh!
Sadly, it's not mine. I got the EVOO from Rachael Ray. I hated it (and her) at first, but now I can't get enough of either! :)
A fellow broccoli lover!
I am making this for dinner tonight. And I'm not talking about no side-dish, I'm talking main attraction.
I've roasted broccoli before but I've never squished lemon on it. I'm going to try that next time.
On Sunday night my mother-in-law had a recipe for roasted asparagus. You toss it with a bunch of scallions, chopped-up sun dried tomatoes in oil and then drizzle some of the tomato oil on it. It came out fabulous. We fought over the last spear.
RE: the Black Magic Cake - yeah, I used butter and cocoa mix on the pan, works like a dream.
Pamela: That asparagus recipe sounds amazing. I'll have to try that soon. My asparagus cooking was only so-so last time.
Alanna: I just finished my broccoli, so I'm now immediately jealous of yours. :)
Broccoli is the love of my life- so this post is officially awesome.
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