If you hate vegetables because they are always over-cooked and soggy, try roasting. The thing I love about quickly roasted vegetables is the crispy texture and caramelized flavor it brings out, without overcooking. This broccoli still has a good bite to it after roasting and it also keeps its bright color.
This works just as well on other vegetables like asparagus, okra, Brussels sprouts and cauliflower; you just need to adjust the roasting time to the density of the vegetable. Perfect for a weeknight side dish.
Roasted Broccoli with Lemon and Chilies
(serves 2)
Preheat oven to 400F. Zest lemon and toss with broccoli along with olive oil, chili and salt and pepper. Bake for 8-12 minutes, checking bottoms to see if they are browned, if so flip, otherwise give another 5 minutes then flip. After flipping top with grated cheese if using, then bake for another 8 minutes. Remove, and squeeze the lemon on top. Serve immediately
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