Roasted Broccoli With Lemon and Parmesan

courtesy of publishers
Active Time
15 Mins
Total Time
40 Mins
Yield
4
By Health.com

Scrub and dry lemons before roasting.

Recipe Is:
Low Saturated Fat

Ingredients

  • 1 large head broccoli, cut into florets, stem trimmed, peeled, and cut crosswise into 1-in. pieces
  • 2 1/2 tablespoons olive oil
  • 1 large lemon, quartered
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (preferably Calabrian)
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Nutritional Information

  • Calories per serving 133
  • Fat per serving 10g
  • Saturated fat per serving 2g
  • Cholesterol per serving 3mg
  • Fiber per serving 3g
  • Protein per serving 4g
  • Carbohydrates per serving 9g
  • Sugar per serving 2g
  • Sodium per serving 225mg
  • Iron per serving 1mg
  • Calcium per serving 87mg

How to Make It

Step 1

Preheat oven to 400°F. Toss broccoli with 2 tablespoons oil on a rimmed baking sheet; brush cut sides of lemon with remaining 1/2 tablespoon oil. Season broccoli liberally with salt and pepper and sprinkle with red pepper flakes. Spread on baking sheet in a single layer. Put lemon halves on each end of pan, cut side up.

Step 2

Roast, turning once, until broccoli is crisp-tender and lemons are soft and golden brown on top, about 20 minutes. Remove baking sheet from oven, squeeze juice from lemons over florets, and toss to coat. Sprinkle cheese over top and return to oven for 5 minutes longer. Serve hot or at room temperature.

Adapted from Bobby Flay Fit. Copyright © 2017 by Bobby Flay with Stephanie Banyas and Sally Jackson. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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