Garlicky, Lemony Roasted Broccoli
★★★★★
PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
2 to 4
Ingredients
2 pounds
broccoli
2
small heads garlic
9 tablespoons
extra-virgin olive oil, divided
1 1/4 teaspoons
kosher salt
1/2 teaspoon
freshly ground black pepper
2
scallions, both white and green parts thinly sliced
1 bunch
flat-leaf parsley, roughly chopped
1
serrano pepper, seeded and thinly sliced
3 tablespoons
freshly squeezed lemon juice
3 teaspoons
lemon zest
1 handful
shaved Parmesan (optional, but recommended)
Instructions
- Heat the oven to 420°F or 220°C.
- Cut off the pointed top of the garlic heads off, drizzle a tablespoon of olive oil on each head of garlic and wrap each one of them tightly in aluminum foil.
- Cut the broccoli florets off the stem, wash them, and place them on a baking sheet. Evenly coat the broccoli with 4 tablespoons of olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the garlic next to the broccoli and bake everything for 20 to 25 minutes, then remove the baking sheet from the oven.
- Squeeze out the slightly caramelized garlic onto a cutting board and roughly chop it. In a bowl, add the thinly sliced scallions and serrano pepper, roughly chopped parsley and garlic, lemon zest, lemon juice, 1/4 teaspoon of salt, and 3 tablespoons of olive oil. Roughly mix all the ingredients together using a spoon. Toss half of the mixture on the roasted broccoli, evenly coating the florets.
- Place the roasted broccoli on the serving plate and spoon the rest of the salsa on top. As an optional step, sprinkle some Parmesan shavings on top of the broccoli.
