Slimmed-Down Roasted Broccoli
This flavorful vegetable side dish features roasted broccoli with lemon, garlic and Parmesan. It's quick and easy, but impressive enough for company.
Calories 159kcal
Equipment
- Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
- Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
- "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
- OXO 11155800 Good Grips Small Citrus Juicer with Built-In Measuring Cup and Strainer,Yellow
- Microplane Premium Classic Series Zester Grater, 18/8, Green
Ingredients
- 2 pounds fresh broccoli
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Montreal steak seasoning
- 3 tablespoons sliced almonds
- 3 tablespoons finely grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely chopped lemon zest
Instructions
- Preheat the oven to 425 degrees. Cut the broccoli into bite-size florets, removing and discarding most of the stems. Wash the florets in a colander and dry with a clean kitchen towel. Line a large baking sheet with foil.
- Spread the broccoli florets in a single layer on the baking sheet, drizzle with olive oil and sprinkle with Montreal steak seasoning. Toss with your hands until the broccoli pieces are evenly coated with oil and spices. Roast the broccoli at 425 degrees for about 20 minutes or until browned on the edges.
- Meanwhile, toast the sliced almonds in a dry skillet on medium high heat, stirring, about 3 minutes or until golden and fragrant. Remove almonds from skillet and set aside. Prepare lemon juice, lemon zest and Parmesan cheese.
- When the broccoli is roasted, combine with lemon juice, lemon zest and Parmesan in a serving bowl, then sprinkle with almonds.
Notes
Adapted from Barefoot Contessa