Roasted Broccolini With Garlic And Parmesan Food

ROASTED BROCCOLI WITH GARLIC AND LEMON

Steps:

• Place an oven rack on the center shelf and preheat the oven to 425 degrees. Line a baking sheet with foil or parchment.
• Combine the broccoli florets and garlic on the baking sheet. Drizzle with the olive oil and toss to coat, then season with salt and pepper. Spread the broccoli and garlic evenly, leaving space in between for even roasting. Roast for 20 to 25 minutes, using a spatula to turn the pieces over midway through. The broccoli is ready when browned and crispy on the edges and fork tender.
• Squeeze the lemon juice over the broccoli, being mindful to avoid seeds. If using, top with the cheese and/or nuts. Serve hot.

ROASTED BROCCOLINI WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 475 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the broccolini on the baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
• Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic-exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
• Roast for 20-25 minutes until the broccolini is just slightly crispy.
• Remove the baking sheet from oven and squeeze juice from the the fresh lemon on top of the broccolini. Adjust seasoning and add grated Parmesan cheese. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy cleanup. Serve immediately.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

ROASTED BROCCOLI WITH CHILLI, GARLIC AND PARMESAN

Steps:

• 1. Heat your oven to 220C. 2. Toss the broccoli in the oil, chilli and garlic and season well with salt and black pepper. 3. Spread out in a single layer on a lined baking tray and bake for 15-20 minutes, until the broccoli is charred and tender. 4. Transfer to a plate and scatter with the parmesan. (You can also bake the broccoli with the parmesan if you prefer.) For a delicious pasta recipe, check out our spaghetti with prawns and lemon pepper butter.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

ROASTED PARMESAN LEMON GARLIC BROCCOLI (OR BROCCOLINI)

Steps:

• Preheat oven to 500 degrees F. BROCCOLI: trim florets into uniform size. BROCCOLINI: trim the bottom 2 inches off the broccolini stems and cut any thick stems in half so the broccolini stems are roughly the same size.
• BROCCOLI: Line a regular size baking sheet with foil and spray with cooking spray. BROCCOLINI: Line a large jelly roll baking sheet with foil (or use two baking sheets) and lightly spray with cooking spray.
• Add broccoli(ni) to pan and drizzle with olive oil, lemon juice and sprinkle with salt and pepper. Add garlic and toss until evenly coated. Line in a single layer.
• Roast for 12-15 minutes OR until broccoli(ni) reaches desired crisp-tenderness. Remove from oven and toss with lemon zest and additional lemon juice if desired (taste first). Spread back into an even layer and sprinkle with Parmesan. Broil until Parmesan is melted, approximately 2 minutes. Continue to broil if desired for crispier or more charred florets. Season with additional salt and pepper to taste if desired.

GARLIC PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender. Serve immediately, sprinkled with Parmesan and lemon juice.

GARLIC BROCCOLI SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
• Rinse broccoli under cold water until chilled; set aside.
• Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
• Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
• Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.