Roasted Broccoli with Lemon and Pecorino-Romano Cheese
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
1 lb. broccoli pieces, cut so flower ends are not over an inch across
2 T extra virgin olive oil
2 T fresh squeezed lemon juice
sea salt to taste
1/2 cup freshly grated Pecorino-Romano or Parmesan cheese
Directions
Preheat oven to 450F/220C. Spray a large metal baking sheet with olive oil or non-stick spray. Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough. Cut apart broccoli flowerets so pieces are the same size and each flower end is about an inch across. Whisk together the olive oil and lemon juice, with a little sea salt to taste. Toss the cut broccoli with that mixture. Spread out broccoli pieces out on the baking sheet so they aren’t touching each other. Roast broccoli until pieces are bright green and starting to get browned edges. While broccoli cooks, use a large grater to grate the Pecorino-Romano cheese. (I would check the broccoli after 10 minutes, and then again after 5 minutes. You may want to cook it a few minutes longer if you prefer your broccoli quite well-done. You can turn it if you prefer, but if you’re making this for a busy holiday meal, no need to turn!Sprinkle the hot broccoli with Pecorino-Romano or Parmesan cheese and serve.