I’ve been really enjoying my roasted vegetables lately! Can’t believe I haven’t tried roasting vegtables before now (or I should say a couple months ago). Brussel Sprouts drizzled with oil and sprinkled with garlic salt and pepper is a fav along with roasted broccoli and cauliflower.
I saw this recipe during a peak at pinterest. Supposedly it came from Julia Child. I also remember a friend telling me about a recipe like this with the lemon. I really like how it turned out but want to be honest and say I’m not so sure about the lemon flavor added. I think I would omit that part for now on. My opinion, you’re taste buds may love it like I am sure others do!
(again, sorry for blurry picture…I really need to work on a steady hand…or just use a tripod!)
Roasted Broccoli
4-5 lbs broccoli (not washed – the heat will kill the germs)
5 T + more oil
1 1/2 t kosher salt, or to taste
1/2 t pepper, again to taste
garlic cloves, peeled and sliced
Preheat oven to 425. Drizzle broccoli with oil and toss with salt and pepper. Place it on a cookie sheet and then toss the garlic slices on top. Roast for 20-25 minutes until crisp-tender shaking at least once or twice. Take it out of the oven and zest a bit of lemon over the top and squeeze some juice on also (if desired). Add a bit more oil and some parmesan cheese and serve warm.
Recipe from Julia Child
