I grew up loving broccoli, probably because I usually ate it during Sunday dinner at Grandma’s house, steamed and drizzled with melted butter and lemon juice. Now, when my grandson, daughter and son-in-law come over for Sunday dinner, I often serve fresh, flavorful roasted broccoli with olive oil, lemon, garlic and Parmesan, a vegetable side dish that’s quick and easy, but impressive enough for company. It’s a favorite of my son-in-law and just about everyone else.
This roasted broccoli recipe is adapted from Ina Garten’s popular version, but it’s slimmed down in terms of calories, price, and prep time. Ina’s recipe uses lots of olive oil and is garnished with expensive pine nuts. I’ve cut down the amount of oil and used less expensive sliced almonds for garnish. My version also uses Montreal steak seasoning, a combination of garlic, salt, pepper and dried herbs, so you don’t have to fuss with those separately.