Roasted Broccoli with Lemon & Pecorino
Position a rack in the center of the oven and heat the oven to 450ºF.
Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.
Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 302.3mg | 10 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
What would you serve with this? Link in another recipe.