Tuesday, January 5, 2016

Roasted Lemon Parmesan Broccoli

24 ounces broccoli florets
2-3 Tbsp olive oil
2 cloves garlic, minced
1/2 cup grated parmesan cheese
Juice of 1 lemon
2 lemons, cut into wedges

In a gallon size ziploc bag, combine broccoli, olive oil, salt & pepper, garlic, lemon juice, and parmesan cheese.  Toss to combine all flavors.  Add lemon wedges to bag.  Remove air from bag & seal.

To prepare:
Spray a baking sheet with non-stick cooking spray.  Arrange broccoli in a single layer on the baking sheet & place lemon wedges around as you see fit.  Bake for 12-14 minutes at 425 degrees, or until tender.  Remove from oven & top with more parmesan if desired.  Squeeze lemon wedges over broccoli & serve.

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