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Kitchen Notebook

November 15, 2019

Crispy Roasted Broccoli with Garlic and Parsley

35 Mins


  • 1 head Broccoli
  • 2 Tbsp minced Parsley
  • ½ Lemon, juiced
  • 3 Garlic Cloves
  • 2 Tbsp Olive Oil
  • Sea Salt and Black Pepper

Preheat oven to 400 degrees.

Trim florets from your broccoli crowns, cutting as close to the floret as possible so they are small. If you have some big florets, cut them into bite-size pieces.

Place broccoli on a sheet pan with garlic cloves; sprinkle with seasonings and drizzle with olive oil. Using your hands, toss and massage the florets until the seasonings and oil are evenly incorporated.

Spread evenly on the pan so they’re not very crowded. Place in oven and roast for 30 minutes. 

Remove from oven. In a small bowl, mash the roasted garlic. Add 1 tablespoon olive oil, lemon juice and parsley. Season with sea salt and pepper, to taste. Toss broccoli with garlic parsley mixture and serve.

35 Mins Fall recipe Veg Vegetarian

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35 Mins Fall recipe Veg Vegetarian

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