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Lemony Roasted Broccoli with Parmesan


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  • Author: Amanda
  • Yield: 4 servings 1x

Description

Lemon is a natural pairing with just about any vegetable (IMO).  It works perfectly here with roasted broccoli and shallots, with a sprinkle of fresh Parmesan.


Ingredients

Scale
  • 1 pound trimmed broccoli florets, cut into bite-sized pieces
  • 1 small shallot, thinly sliced into rings
  • 2 to 3 tablespoons Meyer lemon extra-virgin olive oil (or 3 tablespoons extra-virgin olive oil plus juice of 1/2 lemon)
  • 2 teaspoons Toasted Sesame Ginger Spice Mix
  • Kosher salt and freshly ground black pepper, to taste

TO SERVE:

  • 1/4 cup Parmesan cheese, finely grated
  • Zest of 1 lemon
  • Meyer lemon olive oil, for drizzling
  • 1/2 teaspoon Toasted Sesame Ginger Spice Mix

Instructions

  1. Preheat the oven to 425°.
  2. Line a large baking sheet with aluminum foil and spread the broccoli florets and shallot rings in a single layer.  Drizzle the olive oil and sprinkle with the spice mix, salt and pepper.  Roast for 16 to 18 minutes, until the broccoli is tender-crisp and the edges are lightly browned.  Place a serving dish or bowl and drizzle with a little olive oil.
  3. Mix the Parmesan, lemon zest and spice mix together and sprinkle over the broccoli.  Season to taste with salt.
  • Category: Vegetable Sides, Vegetarian, Side Dishes