Lemon-Parmesan Roasted Broccoli + A Trip to the Pool

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We’ve been a little obsessed with this side lately for a few reasons: it’s healthy, it’s easy, it’s yummy, and Corey will actually eat it. He’s on an I-hate-everything-green-unless-you-put-ketchup-on-it phase. It’s fun. Really. I don’t miss my non-picky eater at all…

lemon parmesan broccoli

Despite his being a picky {at least when it comes to green things} eater, this kid is pretty darn adorable. We went to our community pool for the first time as a family, and home boy gravitated towards the fountains. I was waiting for him to sit on them and giggle like Adam Sandler in Billy Madison, but I’ll have to keep on waiting for that one. For now, he just loved running over to them and screaming in a language I can only guess to be German + Japanese mixed together.
lemon parmesan broccoli

Gotta love Turtle Power!

 

lemon parmesan broccoli

These two handsome men are my everything. [And Penny, too, of course.]

lemon parmesan broccoli

“Seriously Mom, you’re interrupting my snack…”

lemon parmesan broccoli

I love when fresh, easy-to-find ingredients can be thrown together to make something yummy and healthy in no time. Those are my kind of recipes!

lemon parmesan broccoli

We actually made this on the night we cooked for our family in Port Aransas last week, and it was a hit! Broccoli is pretty forgiving, especially when you roast it. I would suggest holding off on the lemon juice and zest until just before you’re about to put it in the oven. I love the lemon flavor, but I don’t want it to over power the whole dish.

lemon parmesan broccoli

The crispiness of the broccoli + the tangy lemon + the salty Parmesan make for a beautiful harmony in your little veggie life. You could def substitute green beans or even asparagus if you’re not a broccoli fan.

lemon parmesan broccoli

 


Lemon-Parmesan Broccoli

3 heads broccoli florets, cut into bite-sized pieces
2-4 tablespoons extra-virgin olive oil
2 garlic cloves, pressed or minced
Grated lemon zest of 1 lemon
Juice of 1/2 lemon
¼ teaspoon kosher salt
Parmesan, shaved

Preheat oven to 400. In a 13×9 Pyrex or oven-proof dish, combine broccoli and drizzle 2 tbs. olive oil. Toss to combine, and then decide if you need more oil. You want the broccoli to be coated, but not soaking in olive oil. (I usually end up using around 3 tbs. for 3 heads broccoli). Add remaining ingredients through salt. Sprinkle Parmesan on top of broccoli (as much as you want).

Roast at 400 for 20 minutes or until broccoli is crunchy on the top, but fork-tender in the stalk. As soon as you remove the dish from the oven, shave more Parmesan on top.

Makes 6 good-sized servings*.

*To reduce serving size, make sure you reduce the lemon ingredients as well. They can become too powerful otherwise.

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