I love broccoli. I mean, I looooovvvveee broccoli. Steam it, drown it in butter, sprinkle it with salt and pepper, and MMMMmmmmMMMM! That’s pretty much as close to heavenly as a vegetable can get.
So I was super excited (probably more than one should be regarding cruciferous vegetables) to see that my Secret Recipe Club assignment for the month, Life of a Modern Housewife, had a delicious recipe for broccoli! Um, yes, please! Heavenly vegetables? How could I resist!
If you, too, like roasted vegetables, The Modern Housewife has a great roasted carrots recipe as well. I absolutely love Chinese dumplings, so I’m definitely going to be trying her Steamed Chinese Dumplings recipe because she makes it look awfully easy (and way cute). If you’re more into desserts, try her Lemon Meringue Cupcake!
But back to the broccoli. What I love about this recipe is that it’s a sprinkle-this-and-drizzle-that kind of recipe. Totally my favorite way to cook! Honestly, there are so many recipes I come up with at home that I never blog about because I never take the time to sit down and measure them, and I know you all get tired of my ambiguous directions. But really, this recipe is so simple, and you can start with a whole pile of broccoli, or just a handful, and go from there with a sprinkle and a drizzle. I will say – for the inquiring minds that want to know – that I had a little less than a pound of broccoli florets, and I used 2 cloves of garlic. Other than that it was seriously just drizzling and sprinkling.
Roasted Broccoli with Parmesan and Stuff
- Broccoli Florets
- Garlic Cloves, Sliced
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- Lemon Juice and Zest
- Grated Parmesan
- Pine Nuts (or Sunflower Seeds, or Sliced Almonds)
- Place the broccoli florets on a rimmed baking sheet. (I used my cast iron pizza pan.)
- Sprinkle them with the sliced garlic cloves (as many or as few as you want!)
- Drizzle with olive oil, then sprinkle with salt and pepper.
- Roast for about 20 minutes in a 425F oven. Remove from the pan into a bowl, and drizzle with a little bit more olive oil and a splash of lemon juice. Stir in some lemon zest and pine nuts, and top with Parmesan cheese before serving.
If you’d like to give the Secret Recipe Club a try, you can apply to join here.