Pregistry’s Friday Recipe: Cheesy Lemon Broccoli

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Crave-worthy broccoli is also the easiest broccoli. 

The secret? Roasting.  

Roasting vegetables takes them from bland, watery rubbery to caramelized, crunchy, delicious. And your oven does all the work – winning!

Simply toss the broccoli with some good olive oil, salt and pepper and roast on a sheet pan. Flip it halfway through and top with lots of grated cheese. When it comes out of the oven sprinkle with fresh lemon juice and serve immediately, making sure you scrape up all the crispy bits of cheese from the pan – they’re delicious.

Cheesy Lemon Broccoli:

  • 2 large broccoli crowns, stalks trimmed 
  • 1/4 cup extra virgin olive oil 
  • Salt and pepper 
  • 1/4 – 1/2 cup finely grated hard cheese (we used parmesan; asiago or cheddar would be delicious too) 
  • 2 lemons, one juiced and the other cut into wedges 

Pre-heat the oven to 475 degrees; line a baking sheet with parchment paper. 

Thickly slice the broccoli from top to bottom – you’ll have large cuts as well as smaller florets. Transfer to your baking sheet and pour the olive oil over – toss to coat. Arrange the broccoli so that it is in one layer, with the larger pieces on the edges and the florets in the middle. Season with salt and pepper. 

Roast for 10 minutes, then remove from oven. Flip the broccoli and top with the grated cheese. Return to the oven and continue roasting till caramelized – between 6 and 8 minutes.  

Remove from oven and sprinkle with the lemon juice. Serve hot, with lemon wedges.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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