Garlicky Roasted Broccoli with Parmigiano-Reggiano
2018-03-10 14:39:54
Serves 4
Print
Nutrition Facts
Serving Size
1068g
Servings
4
Amount Per Serving
Calories 744
Calories from Fat 434
% Daily Value *
Total Fat 49g
76%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 31g
Cholesterol 17mg
6%
Sodium 2304mg
96%
Total Carbohydrates 63g
21%
Dietary Fiber 3g
11%
Sugars 5g
Protein 36g
Vitamin A
548%
Vitamin C
1488%
Calcium
69%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 pounds broccoli crowns (be sure they are dry)
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon sugar
- 3 tablespoons freshly grated Parmigiano-Reggiano
- Lemon wedge (optional)
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
- Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks.
- In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
- Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots.
- Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli.
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish and gently squeeze 1-2 teaspoons of lemon over top. Sprinkle the remaining cheese over top and serve hot.
Notes
- https://www.onceuponachef.com/recipes/garlicky-roasted-broccoli-with-lemon-pecorino-romano.html
NoMayo https://nomayo.us/