ROASTED LEMON AND CHILI BROCCOLI
ROASTED LEMON AND CHILI BROCCOLI
#SIAintheKitchen
Have a big dinner and looking for a quick and easy side dish? Look no further - my roasted lemon and chili broccoli is here! It’ll take you 30 minutes tops to make this so let’s get started.
Some of my favourite things to make is roasted vegetables. Let’s be real. I’m totally lazy and sometimes the most appealing thing to me is chopping up an assortment of vegetables, toss it with olive oil, season with salt and pepper and customize it as needed. This recipe branches off that simple method with the additions of lemon, chili flakes and garlic.
If you’re weird about not using stems and only using florets, feel free to do so. I am very anti-waste when it comes to food so I try and utilize all bits of the vegetable as much as I can. Just trim off the woody, stalky ends and chop the stems smaller. They also make a great base for broccoli pesto as well! But please note that this recipe is based on the entire part of the vegetable.
This dish goes well with nice piece of poultry or even to bulk up a macro bowl atop of steamed brown rice or quinoa. Want to up the ante? Add a sprinkling of freshly-grated parmesan cheese on top for that extra zing.
ROASTED LEMON AND CHILI BROCCOLI - serves 6 - 8, as a side
1 lb broccoli, stalky ends trimmed and chopped into florets and stems into 1-2” pieces
2 small lemons, juice only
8 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 tsp kosher salt
1/3 tsp dried red chili flakes
freshly-ground black pepper, a generous amount
Preheat the oven to 400F and line 2 baking sheets with a non-stick surface like Silpat or parchment paper.
Toss all of the ingredients together in a bowl.
Spread onto the baking sheets and bake in the oven for 20 minutes. The florets should be slightly charred. Serve immediately alongside your desired entree.