Roasted tenderstem broccoli with garlic and lemon
Broccoli gets upgraded, elegant and fancy with this roasted tenderstem broccoli with garlic confit and lemon.
Servings 6 servings
Calories 131kcal
Equipment
- baking sheet pan for roasting
Ingredients
- 1 ½ lbs tenderstem broccoli broccolini
- ¼ cup olive oil
- 7 cloves roasted or confit garlic
- lemon zest a whole lemon
- lemon juice from half a lemon
Instructions
- Preheat your oven to 425 and line a baking sheet pan with parchment or foil.
- On a cutting board smash your roasted/confit garlic cloves with a fork or a butter knife until it is totally smooth like a paste. Scrape the garlic into a small bowl and add the olive oil, lemon zest and salt and pepper. Whisk together until totally combined.
- Place the tenderstem broccoli on the lined baking sheet. Pour the garlic olive oil mixture over the broccoli and toss to coat. Be sure to scrape all the garlic bits out of the bowl and onto the broccoli. SPread the broccoli out into an even layer with a little bit of space between pieces.
- Roast in the oven about 20 minutes until slightly charred around the edges and the broccoli looks a bit crisp.
- Remove from the oven and squeeze the lemon juice over the broccoli. Transfer to a serving plate and adjust salt and pepper seasoning if needed.
Notes
This can be made earlier in the day before serving, and reheated, but it won't be as crispy. If you are pressed for time, I recommend getting it completely ready in advance and roasting right at the end and you plate up all your other dishes, and serving right out of the oven.
Nutrition
Calories: 131kcal | Carbohydrates: 9g | Fat: 9g