Wednesday, April 25, 2012

Best Broccoli Ever

I don't mind broccoli, but it's not really something we eat much of round these parts.  I have a 4 year old.  I don't know if I need to say more, but this girl freaks out when she sees lettuce on her hamburger!  It's one of those things we just roll our eyes at.  A lot of what she does we roll our eyes at.  It's the life of a 4 year old, right?  

Anyway, this dish. . .this dish is going to be making a regular rotation in our meal plan.  It's quick to throw together, and the added lemon at the end gives it just a nice little zip that makes you go "mmmm".  And the broccoli gets just a bit of a crunch to it that's different than your every day broccoli.

Well, until this broccoli becomes your everyday broccoli.

Cause it will. 

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  • 4-5lbs broccoli, cut into florets (keep them kind of big)
  • 5Tbsp olive oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 Tbsp minced garlic (I use the kind from a jar, you could use fresh though)
  • 1 lemon, zested
  • juice from 1/2 a lemon 
  • parm cheese
Preheat your oven to 425degs.  Combine together the olive oil, salt, pepper, and garlic.  In a bowl, place your broccoli and then cover with the oil mixture.  Mix well, coating all the broccoli pieces.  You may need to add more oil to help everything get coated.  Drizzle some oil on a pan and add your broccoli.  Spread it out evenly and cook for 20-25 minutes, until crisp-tender, and some of the pieces are browned.  When the broccoli is finished cooking, sprinkle with lemon zest, and the lemon juice.  Mix it up and then top with parm cheese.  Serve it up, and be prepared to love this broccoli!

Original recipe found at: Amateur Gourmet


  1. I only recently "discovered" lemon on broccoli - and absolutely love it that way. Your addition of the parmesan sounds delicious!

  2. This is the best ever! My kids love it!


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