I roast most of my veggies in the oven. With the exception of some green ones. The flavor is always so much better. Even when I don’t toss them in dressing or sprinkle them with cheese. I don’t know what roasting does to veggies, or any food really, but everything just tastes so good. Even the burnt ones. Those are the best ones. This was a great recipe. I’ve roasted broccoli but haven’t adding the dressing and cheese and wow what a difference that makes. Delish! My husband and I kept all of it to ourselves and didn’t share any with the kids. And they probably would have eaten it too. They like broccoli. Next time I’ll share. Next time I’ll make more. One thing to note, I did not use the shallots because I did not have any. It was still yummy and maybe more kid friendly. Here’s the original pin and here is the recipe:
Recipe courtesy of Food and Wine Magazine
- 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallot
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
- In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.