Description
A refined twist on broccoli with caramelized edges and a silky interior, finished with a bright lemon-garlic sauce and a hint of Parmesan.
Ingredients
Scale
- 1½ lb (700 g) broccoli crowns, trimmed into large florets
- 1 quart water + ice for blanching (optional)
- 3 tbsp extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter, room temperature
- 2 garlic cloves, finely minced
- 1 tbsp lemon juice, strained
- 1 tsp lemon zest (optional)
- 1–2 tbsp finely chopped fresh parsley or chives
- 2 tbsp freshly grated Parmesan (or Pecorino), plus extra for finishing
- 1–2 tbsp toasted almond slivers or pine nuts (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set a cooling rack on top.
- Add salted water to a pot and bring it to a rolling boil. Blanch broccoli florets for 2–3 minutes until bright green, then shock in an ice bath and drain.
- Toss florets with 2 tbsp olive oil, salt, and pepper. Arrange skin-side down on the baking sheet and roast for 15–18 minutes until golden.
- Remove the tray and use a heavy jar or spatula to press each floret until slightly flattened.
- Drizzle remaining 1 tbsp olive oil over the smashed broccoli and return to the oven for an additional 4–6 minutes.
- Warm butter in a skillet over low heat. Add garlic and cook until fragrant, then stir in lemon juice, zest, and herbs.
- Toss the roasted broccoli with the lemon-garlic butter, sprinkle with Parmesan, and serve immediately.
Notes
Pat florets dry before roasting for better caramelization. Reheat leftovers on a sheet pan to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg