By Anonymous Coconut
sauteed broccoli
5 steps
Prep:10minCook:25min
This is still the best damn broccoli ever. Roasted broccoli with crispy golden edges, finished with a drizzle of lemon juice, zest and a sprinkle of parmesan. It’s so good, yet so easy, it’s like magic….
Updated at: Tue, 30 Jul 2024 11:03:24 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
4
Low
Nutrition per serving
Calories145.2 kcal (7%)
Total Fat10.1 g (14%)
Carbs11.5 g (4%)
Sugars2.8 g (3%)
Protein5.4 g (11%)
Sodium370.7 mg (19%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 220°C/425°F (200°C fan).
Step 2
Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem)
Step 3
Toss – Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).
Step 4
Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.
Step 5
Finish – Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to serving plate and garnish with a bit more parmesan. Serve warm!
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