30 minute meals, broccoli, side dish Chris Whonsetler 30 minute meals, broccoli, side dish Chris Whonsetler

ROASTED BROCCOLI

Truly the best broccoli you will ever eat. Bright, crispy, caramelized, savory, it ticks all the boxes!

Straight from Episode 6! Elevate your side experience with this roasted broccoli recipe. Never again will you risk soggy broccoli after trying this. The bright lemon and savory pine nut/Parmigiano Reggiano combo paired with the crispy caramelized florets will leave your taste buds in shock and wanting more. Putting the finishing touches on this dish should be the last thing you do before sitting down for your meal. Its at its best straight out of the oven.

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One of Lodges griddles would be perfect for this recipe! Make sure to preheat and brush with a light layer of extra oil to help prevent the broccoli from sticking.

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Total prep & cook time ~ 30 min

Equipment:

  • Sheet pan

  • Large mixing bowl

  • Oven/Smoker

Ingredients:

  • 2 large bunches of broccoli cut into florets

  • 4 garlic cloves, sliced

  • 3-5 tablespoons olive oil

  • 1 lemon

  • 1/2 cup Parmigiano Reggiano

  • 3-4 tablespoons pine nuts

  • Salt & Pepper to taste

Directions:

  • Preheat oven or smoker to 450º

  • Wash and dry the broccoli thoroughly.

  • Place broccoli in a large mixing bowl with the garlic, salt and pepper, drizzle with just enough olive oil to coat broccoli when tossed.

  • Roast in oven/smoker for 20-25 minutes, or until the tips of the broccoli florets are browned to your liking.

  • While broccoli is cooking, toast the pine nuts in a dry skillet over medium heat. Be mindful the pine nuts take a while to develop color and burn really fast once they start.

  • When broccoli is done transfer to a serving bowl, zest the lemon into the bowl and squeeze the lemons juice over the broccoli. Also add a light drizzle of olive oil if desired.

  • Add the toasted pine nuts to the bowl and freshly grate the Parmigiano Reggiano

  • Enjoy piping hot!

  • Share your meal with us using #OkayestCook

Hot Tips:

  • For an extra flavor kick add a dusting of your favorite BBQ seasoning

  • The Parmigiano Reggiano is where its at! Pre-grated parmesan is ok if its all you have but 100% worth the good stuff. You will not regret.

  • This dish is best reheated in the oven, avoid the microwave, you will regret it. Best case scenario is to finish it in one go.

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Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

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