Lemony Roasted Broccoli

Posted by Alayne Gardner-Carimi on

Roasting brings out the sweetness in the broccoli while the lemon dressing adds sophistication and the freshly grated Parm brings the charm--all in under 40 minutes!

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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