by Alison Landolt
Say hello to my little friend: broccoli! That's right. Crucifers are back. Amy Stein and Iris Orbuch want you to eat your greens. They told me so in #BeatingEndo. Today on #FeedMeFriday they are getting roasted! (I really love roasted veggies, ok?!)
Our recipe today is basically this. I know the recipe is called Roasted Broccoli with Parmesan, but I promise it will be delicious without the parm, DF friends. I promise! Roasted broccoli with pepper and lemon is next level!
Ingredients: 1 1/2 pounds broccoli, cut into florets of even size 3-4 tablespoons extra virgin olive oil Juice from half a lemon, about 1 Tbsp Kosher salt 2-3 garlic cloves, minced Freshly ground black pepper (be generous) Sprinkle of Red pepper flakes (Ignore the parm, ok, #endofam?)
Preparation: Preheat oven to 425 F.
Mix all the ingredients together in a large bowl, salting and peppering to taste. Arrange on a greased or lined baking sheet and roast in the oven for 16-20 minutes, flipping the broccoli halfway through. Done.
Alison Landolt is an EFHou founder.