Broccoli Parmesan And Lemon Recipes
LEMON PARMESAN BROCCOLI
Make and share this Lemon Parmesan Broccoli recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 20m
Yield 6 sides, 6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange broccoli in a saucepan, and steam covered for 4 minutes, or until crisp-tender.
- Place broccoli in a large bowl.
- Heat a small skillet over medium-high heat.
- Add oil, garlic, cook 2 minutes, or until garlic is fragrant.
- Add oil mixture, rind, juice, and salt to broccoli, and toss to coat.
- Sprinkle broccoli mixture with cheese.
BROCCOLI, PARMESAN AND LEMON
Steps:
- Preheat the oven to 400 degrees F.
- Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
- Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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