Shady’s Lemon-Parmesan Broccoli
Caught up with an old friend this week who’s recovering from Biglaw down in D.C. He passed along this little riff — and I love me some roasted veggies:
The Goods:
- Broccoli, cut into florets
- Olive oil
- Garlic powder, S&P
- Fresh lemon juice
- Grated parmesan
The Execution:
Oven to 425º. Toss florets in a drizzle of olive oil, season with spices. Into oven on cookie sheet, leave it be for 10 mins or so. Then toss around a bit every few minutes until parts of the florets start to brown. Remove from oven, drizzle lemon juice over and dust with the parm. Back into the oven for another 2 mins or so, remove and serve warm.
P.S. Thanks to Zach and the rest of the crowd at Midtown Lunch for the profile this week!
TAGS
Pam at Triple Threat Mommy
First of all, I need to get you one of the Korean Restaurant Guides – New York. Secondly, we need to have a date night with the hubby and the mrs. for some yummy Korean…Hanjan?? Thirdly, the above also is great with some asparagus. Delish.
GHT
Yes, Yes and Yes!