Roasted Broccoli Recipe with Lemon and Chilis

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.

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Roasted Broccoli with Lemon and Chilies

(serves 2)

1 large head of broccoli, washed and dried

1 teaspoon olive oil

1 lemon

1 dried Thai chili, crushed

salt and pepper

1/4 cup Parmiggiano Reggiano 

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

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time:20 minutes