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
- Preheat the oven to 425°.
- 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.
- 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