Roasted Broccoli
By Recipe developed for Sur La Table’s Cooking Classes
Roasted Broccoli
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 to 6 servings
- 1 pound broccoli florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- ½ teaspoon grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
Roasting broccoli brings out some of the natural sweetness of this vegetable as the sugars 'carmelize' while using this cooking method.
Preheat oven to 500 degrees.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
Preheat oven to 500 degrees.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.