Roasted Garlic Lemon Broccoli Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

Steps:

• Heat a medium sauté pan or wok over medium heat.
• Rinse the broccolini under cold water and add to the heated pan or wok (you want to hear a nice sizzle). Put the lid on and allow to cook and steam for a couple of minutes, tossing once or twice so it doesn't burn.
• Take off the lid and drizzle over 1 tablespoon olive oil, place the lid back on and cook the broccolini for a couple of minutes, shaking the pan from time to time to make sure it doesn't burn, until it is bright green and crisp-tender.
• Stir the crushed garlic, lemon zest and a pinch of sea salt into the broccolini, then cover and cook for a further minute.
• Remove the lid, stir in the lemon juice and transfer to a serving plate.

Steps:

• Steam the broccoli for about 3-5 minutes or until the crispness that you prefer.
• Meanwhile heat oil in a fry pan and over moderate heat saute the garlic until golden.
• Stir in the lemon zest.
• Put broccoli in a bowl pour the garlic and zest over it and serve immediately.

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste.
• Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat.
• Add the garlic and lemon zest and heat, stirring, for about 1 minute.
• Let cool slightly and stir in the lemon juice.
• Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
• Scatter the toasted pine nuts over the top.

Steps:

• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with the olive oil. Sprinkle with generous amounts of the salt and pepper. Mix to distribute.
• Roast at 425*F for 20 to 25 minutes, until crisp-tender and somewhat browned.
• Squeeze juice from one lemon over top and toss with Parmesan. Enjoy!