ROASTED PARMESAN BROCCOLI #vegetarian #cauliflower #parmesan #broccoli #easy

ROASTED PARMESAN BROCCOLI #vegetarian #cauliflower #parmesan #broccoli #easy

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I don't know I referenced this but rather we're livin' huge in Seattle this week. B's sister and her better half are in Israel driving a voyage through the sacred land for their congregation, and we were picked to be the Personal Assistants to my fantastic niece for the week.

We made an outing down to Pike Place Market yesterday while the infant young lady was in school (btw she's 16). We took in a couple of sights, hit a couple of old fashioned shops and, well, had a (1-day) tardy festival of National Margarita Day at El Borracho. I feel as if it is my obligation and commitment to praise any nourishment occasions – a nourishment blogger's gotta do what a nourishment blogger's gotta do.

ROASTED PARMESAN BROCCOLI #vegetarian #cauliflower #parmesan #broccoli #easy

Also try our recipe : ROSEMARY SEA SALT CRACKERS AND A CHEESE PLATE #vegetarian #easy #pepper #cauliflower #cheese

Ingredients :

  • 1 large head of Broccoli sliced into 1-inch thick steaks
  • 1 teaspoon salt and pepper
  • Red pepper flakes
  • 3-4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons parmesan
  • Lemon zest from half a lemon

Instructions :

  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and enjoy!

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