Sometimes, you’re short on time when it comes to cooking but want something a little more interesting than a salad to pair with the rest of your meal. Enter roasted veggies. Roasting gives most vegetables a delightful taste, and best of all, doesn’t take much time at all. This simple recipe combines garlic, lemon, and the optional parmesan cheese to brighten up broccolini. Other brassicas such as broccoli, cauliflower, and brussels sprouts work great here too.
Adapted from New York Times Cooking
- 1 lemon, halved crosswise, seeds removed
- 4 garlic cloves, smashed
- 2 bunches broccolini (~1 lb), ends trimmed (or 1 lb broccoli, thinly sliced lengthwise, stem and all)
- 1 tsp olive oil
- Kosher salt and freshly ground pepper to taste
- ½ cup finely grated Parmesan (optional)
- 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.
- Sprinkle with Parmesan if using 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.
Nutrition Facts (including cheese, no salt added): 102 calories, 5 g total fat (2 g saturated fat), 11 mg cholesterol, 236 mg sodium, 9 g total carbohydrate (4 g fiber, 1 g sugar), 7 g protein
Nutrition Facts (no cheese or salt added): 50 calories, 1 g total fat, 10 mg sodium, 7 g total carb (4 g fiber, 1 g sugar), 3 g protein