When the grill is down for the season, I turn to the ever-faithful and consistent oven to prepare my vegetables. Roasting vegetables at the right temperature while using the appropriate amount of fat really unlocks every vegetable’s inner potential. By cutting your vegetables down to the appropriate size, layering in a single layer to promote browning and finding that sweet roasting temperature spot, you would be hard-pressed to end up with anything less than perfection. Most vegetables contain enough natural sugars that magically turn into a deeply caramelized flavour when roasted long enough to promote browning. This recipe sees large lemony broccoli florets roasted until crispy on the outside while maintaining the perfect amount of bite throughout. Then to really amp up the flavour, copious amounts of snow-like pecorino cheese are rasped on top. This broccoli makes for a great side dish that goes with just about anything but also manages to be a satisfying stand-alone (and guilt-free!) snack as well.
Method
Lemon Roasted Broccoli With Pecorino 5 Steps
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Step 1
Preheat oven to 425°F.
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Step 2
In a large mixing bowl, combine the broccoli florets with the lemon zest, olive oil, kosher salt and fresh cracked black pepper, toss well to mix. Transfer to a parchment lined baking tray in a single layer.
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Step 3
Wrap tightly with aluminum foil and roast for 15 minutes in the preheated oven.
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Step 4
After 15 minutes, remove aluminum foil wrap and continue to roast uncovered for 15 minutes.
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Step 5
At this point, the broccoli should be soft but not mushy and have taken on brown colouring around the edges. Remove from the oven and using a microplane or fine grater, grate desired amount of cheese over broccoli and serve immediately.
Tags:
Best Broccoli Recipes
Toronto Recipes
Lemon Roasted Broccoli With Pecorino
