1½lbs
broccoli crown, trimmed and cut into serving-size florets
¼cup
DLM Extra-Virgin Olive Oil
½cup
Parmigiano-Reggiano, grated
Salt and pepper to taste
Half a lemon, for serving
INSTRUCTIONS
1
Heat oven to 425°F and line a sheet pan with parchment paper. Place broccoli florets in a large, shallow bowl. Drizzle with the olive oil, Parmigiano-Reggiano, salt, and black pepper; toss well.
2
Spread broccoli in an even layer and roast for 15 to 20 minutes until tender and lightly browned. Remove from oven and squeeze lemon over broccoli, seasoning with additional salt if necessary.
1½lbs
broccoli crown, trimmed and cut into serving-size florets
¼cup
DLM Extra-Virgin Olive Oil
½cup
Parmigiano-Reggiano, grated
Salt and pepper to taste
Half a lemon, for serving
INSTRUCTIONS
1
Heat oven to 425°F and line a sheet pan with parchment paper. Place broccoli florets in a large, shallow bowl. Drizzle with the olive oil, Parmigiano-Reggiano, salt, and black pepper; toss well.
2
Spread broccoli in an even layer and roast for 15 to 20 minutes until tender and lightly browned. Remove from oven and squeeze lemon over broccoli, seasoning with additional salt if necessary.
