Broccoli isn’t Yucky

Food and Wine had a recipe for roasted broccoli recently.  I discovered roasted broccoli around a year ago when I had it at Lockbox.  You see, I had never eaten broccoli, I thought it was yucky.  Roasting it changed my world!  Add some Siracha sauce and BAM.  Eat your vegetables! xoxo


1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick 1/4 cup extra-virgin olive oil Kosher salt freshly ground pepper 2 teaspoons fresh lemon juice 1 teaspoon minced shallot 2 tablespoons freshly grated Parmigiano-Reggiano cheese

How to Make It

Step 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.

Step 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.


Photo by Ben Dearnly