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Roasted Broccoli with Lemon and Parmesan
© Ben Dearnley

Roasted Broccoli with Lemon and Parmesan

  • ACTIVE: 15 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  2. 1/4 cup extra-virgin olive oil
  3. Kosher salt
  4. freshly ground pepper
  5. 2 teaspoons fresh lemon juice
  6. 1 teaspoon minced shallot
  7. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
  2. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.
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