Jacobs Roasted Broccoli Food

OVEN ROASTED BROCCOLI

Steps:

• Preheat to the oven to 400°F.
• Mix together the oil, garlic, red pepper flakes, salt and pepper.
• Toss together the broccoli and the oil mixture in a large bowl.
• You may have to adjust the oil a bit if your bunch of broccoli is smallish.
• You don't want it swimming in oil on the cookie sheet.
• Put broccoli on cookie sheet.
• Place in the oven for about 10-15 minutes.
• Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
• If you don't like al dente broccoli, cook a little longer.
• I usually remove after 10-15 minutes.
• When the broccoli is as done as you like remove from the oven and toss with the cheese.

JACOB'S ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl.
• Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

JACOB'S ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl.
• Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

JACOB'S ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl.
• Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

JACOB'S ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl.
• Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

JACOB'S ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl.
• Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.