It’s Called “Crack” for a Reason
I don’t use the name “crack” lightly when talking about a food item, but it perfectly describes this broccoli. Last week, my parents were out of town and they told me to us up the stuff in their fridge while they were gone (it was going to go bad before they got back). I saw a couple broccoli heads in there and thought it would make a nice side dish, so I grabbed it.
How it’s Done
I cut the broccoli into pieces, toss it in some olive oil and spices and pushed it into the oven. I was not prepared for what came out of that oven, folks. I took a bite to see how it tasted and I was hooked immediately. It was SO good! So much so that I stood over that pan with a fork and ate on it while I was finishing up the rest of dinner. Ha!
So if you need a way to get your children (or yourself) to eat more veggies, this will do the trick! This recipe for crack broccoli couldn’t be easier or tastier to make!
Crack Broccoli
Ingredients
- 2 heads of broccoli chopped into 1 inch pieces
- ¼ cup extra virgin olive oil
- 4 garlic cloves pressed
- 1 large pinch dried red pepper flakes
- ½ teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons freshly grated aged parmeseano reggiano cheese
- zest of half a lemon
Instructions
- Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil.
- In a large bowl, whisk together the olive oil, pressed garlic, lemon juice, and red pepper flakes. Add the broccoli and toss gently until evenly coated. Arrange the broccoli, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
- Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender.
- Transfer the broccoli to a platter, toss gently with the lemonzest and top with the grated parmeseano reggiano cheese.
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