E-Z Aglio e Olio

Posted by Alayne Gardner-Carimi on

Photo Credit: S. Karadsheh

A traditional Neapolitan dish, Aglio e Olio translates to garlic and oil. It is popular for being inexpensive and using pantry ingredients, while being utterly delicious. Making it is even more simple when using vomFASS Garlic Extra Virgin Olive. Can be used as a light main course or a side course with salad or protein.

Ingredients (4 servings)
1½ lb fresh broccoli, cut into 1½-inch  florets, stems peeled and sliced 1/4-inch thick
2 Tbsp vomFASS Garlic Herb Oil
Kosher salt
Freshly ground black pepper
1 Tbsp fresh lemon juice
2 Tbsp vomFASS Lemon Extra Virgin Olive Oil 
1 tsp minced shallot
2 Tbsp freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400°F. 
On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the Garlic Herb Oil and season with salt and pepper.
Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
In a small bowl, whisk the lemon juice with the shallot and the 2 tablespoons of vomFASS Lemon Extra Virgin Olive Oil; season the dressing with salt and pepper. 
Scrape the broccoli into a bowl.
Add the dressing and the grated cheese, toss well, and serve.

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