This Tenderstem Broccoli is roasted in a lemon garlic oil and topped with crispy parmesan. It makes the perfect side for just about anything!
Cost: £2 / $2.50
- 14oz / 400g Broccolini
- 2 tbsp Extra Virgin Olive Oil (see notes)
- 2 medium cloves of Garlic, minced
- 1 tbsp Fresh Lemon Juice, plus more to serve
- 1/4 cup / 20g freshly grated Parmesan
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- pinch of Chilli Flakes (optional)
Pre heat oven to 200C/390F. In a small pot combine 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 minced cloves of garlic and seasoning to taste.
Slice off any particularly thick parts of the stems, then pop on a large baking tray. Pour over oil and give it all a good mix with your hands. Arrange broccolini in a row then pop in the oven for 10-12mins, or until the stalks just begin to soften and little bits of char pick up on the florets.
Take out the oven, flip them oven, sprinkle over 1/4cup parmesan and pop back in the oven until the stems are fork tender. Another 5-8mins, depending on the size of your broccolini.
Serve with a gentle squeeze of lemon juice and a pinch of chilli flakes (optional).
a) Can I make this recipe with regular broccoli? - You sure can! Just be vigilant on timings depending on how small you dice the broccoli florets.
b) Can I use regular olive oil? - Extra virgin will add more flavour, but if regular olive oil is all you have it'll work just fine!
c) Calories - based on the whole recipe divided by 4.
Calories: 97kcal | Carbohydrates: 7.54g | Protein: 2.98g | Fat: 7.15g | Saturated Fat: 0.979g | Polyunsaturated Fat: 0.755g | Monounsaturated Fat: 4.939g | Trans Fat: 0.003g | Sodium: 325mg | Potassium: 329mg | Fiber: 2.7g | Sugar: 1.81g | Vitamin A: 624IU | Vitamin C: 91.1mg | Calcium: 52mg | Iron: 0.82mg