It’s been a while.
Well, less than a week, but still.
I spent the majority of last week laid up on a couch. I had some kind of respiratory infection and it knocked me out for a while. I finally went to the doctor on Wednesday and got some antibiotics and steroids. Thank god for steroids. I was feeling better within a few hours.
This week, I have a short week at work. Rob and I are taking a road trip to New Mexico to spend a few days as a getaway. Because of that, I didn’t do much cooking this weekend. I didn’t want to end up with a bunch of leftovers in the fridge that would go bad.
I made a dinner to eat for the week and a lunch and that’s it. You’ll get a peek at the dinner soon (hopefully tomorrow) but today, it’s all about the side I made to go with it.
Roasting broccoli has to be the best way to cook broccoli. You get that light char on the outside, and intense flavor depending on your seasoning, and crispy-crunch texture of the florets. Boiling, steaming, or pan-frying just doesn’t have the same effect as roasting. I usually roast the majority of my veggies since it does make them taste so much better.
This style of roasted broccoli has a great zip, and a fresh sense of flavor. I seasoned the broccoli with salt, pepper, red pepper and Italian seasoning before popping it in the oven with a bit of Parmesan cheese on top. When it’s done roasting, and is blackened around the edges, I topped the broccoli with some sliced almonds and lemon zest, to give it a fresh vibe.
I probably could have eaten the whole sheet pan of broccoli the moment it came out of the oven, it’s that good. If you aren’t roasting your veggies, YOU NEED TO. It’s absolutely the best way to get that important food group into your belly.
Italian Roasted Broccoli
Italian-seasoned, roasted broccoli with tons of garlic, spice, Parmesan and almonds.
- 2 heads broccoli, cut into florets
- 2 TBS. olive oil
- salt & pepper
- 1/4 tsp. red pepper flakes
- 3 cloves garlic, minced
- 2 TBS. Italian seasoning
- 1/4 cup Parmesan cheese, grated
- Zest of 1 lemon
- 1/2 cup sliced almonds
- Preheat oven to 425 degrees. In a large bowl, toss broccoli florets with oil, salt, pepper, red pepper flakes, garlic, and Italian seasoning. Lay out on a large, rimmed baking sheet. Top with half of the Parmesan.
- Roast in oven for 20-25 minutes, or until broccoli is lightly charred. Remove from oven and top with remaining Parmesan, lemon zest, and sliced almonds. Serve.
Preheat oven to 425 degrees. In a large bowl, toss broccoli florets with oil, salt, pepper, red pepper flakes, garlic, and Italian seasoning.
Lay out on a large, rimmed baking sheet.
Top with half of the Parmesan. Roast in oven for 20-25 minutes, or until broccoli is lightly charred. Remove from oven and top with remaining Parmesan, lemon zest, and sliced almonds. Serve.