Tuesday, November 11, 2008


Here’s an easy side dish (from Tyler Florence via the fantastically useful blog Cheap Healthy Good) that may win over some members of the anti-broccoli contingent. Roasting is an awesome treatment for almost every vegetable, and it’s an especially good way to transform questionable ones like kale, beets, and Brussels sprouts (or so I’ve been told—I’m sold on kale, but not the other two…yet). I’d tried roasted broccoli before and liked it, but this recipe takes things to a new level by adding a small amount of Parmesan. The cheese not only tastes great with the broccoli (or distracts from it, if you’re trying to convert a skeptic) but also creates an appealingly browned, crispy crust. This is how I sold the recipe to A, who is wary of broccoli; I, of course, love cheese but was mainly in it for the lemon. Neither of us were disappointed; this one’s a keeper.

1 head broccoli (½ to ¾ pound)
½ tablespoon olive oil
Coarse salt and freshly ground black pepper
¼ cup freshly grated Parmesan cheese
¼ lemon, juiced

1. Preheat the oven to 400 degrees.

2. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick baking sheet lined with aluminum foil, drizzle with olive oil, and season with salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Put in the oven and roast for 10 minutes.

3. Remove broccoli from the oven, sprinkle the cheese evenly over the top, and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 minutes. Drizzle with lemon juice.

Serves: 2
Time: 30 minutes
Leftover potential: Unknown, since we made just enough to eat that night and if A hadn't been around, I might have eaten it all on my own. I expect it would taste fine the next day, although you'd lose some of the crispness of the cheese.

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