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Oven Roasted Broccoli with Parmesan
Oven Roasted Broccoli with Parmesan
1 Preheat oven: Preheat oven to 425°F
2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
4 Roast for 16-20 minutes: Roast at 425°F for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.
5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.
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Perfect Arugula Salad
Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
Recipe Notes
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Apple and Pear Crisp with Oatmeal Streusel
Apple and Pear Crisp with Oatmeal Streusel
Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
Combine the apples, pears, granulated sugar, cinnamon, and 1/4 teaspoon of the salt in a large bowl and toss to coat the fruit. Place the mixture in the prepared baking dish and set aside.
Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
Sprinkle the topping evenly over the apples and pears and bake until the streusel is crispy and the fruit is tender, about 50 to 60 minutes. Let cool on a rack for at least 30 minutes before serving.
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