Oh how I LOVE the beginning of a new year, not only for the hope and potential that lies ahead, but because it’s when we all turn our focus from cookies & cocktails to vegetables: my favorite
Throughout the entire month of January, I’ll be featuring all kinds of salads on here the blog – both my own recipes and those of my healthy food blogger friends – as well as some salad-making tips and tricks.
The Month of Salads will begin on Friday January 3rd.
So today, I wanted to share one of my favorite (non-salad) veggie recipes: Roasted Broccolettes with Parmesan and Lemon.
Ever since I visited Earthbound Farm in October, when I saw and tasted these sweet little broccoli babies right in the field,
this dish has become a staple in our house. I rarely buy regular broccoli anymore; these broccolettes are just so much sweeter. Plus, at Vons/Safeway, you can get a huge 2 lb bag of them for only 5 bucks.
Here’s how to make them:
Trim the ends of the broccolettes, then toss with olive oil and salt and lay them in a single layer on a parchment or foil-lined baking sheet.
Bake at 425 for 11-13 minutes, or until some of the florets are brown and crispy (but not burned-looking).
Remove the broccolettes to a platter and top with either freshly grated or shaved Parmesan cheese.
Drizzle with a little lemon juice and serve..
By the way, these are also great for snacking. I added them to a cheese platter recently and they were a hit!
Happy New Year!!
Roasting broccoli makes it crisp and crunchy, almost like a French fry (really!). These broccolettes get jazzed up even more with nutty Parmesan cheese and fresh lemon.
- 1 lb Earthbound broccolettes (baby broccoli)
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/4 cup grated or shaved Parmesan cheese (or more to taste)
- Juice of 1/2 a lemon
- Salt & pepper to taste
- Preheat the oven to 425 and line a baking sheet with parchment paper or foil.
- Trim the ends of the broccolettes and cut any large stems in half lengthwise.
- Toss the broccolettes with the olive oil and salt, then lay in a single layer on the baking sheet.
- Roast for 11-14 minutes at 425, or until some of the florets have gotten brown and crispy.
- Let cool 3 minutes, then remove broccolettes to a platter, sprinkle with the Parmesan and drizzle with lemon juice.
- Serve warm or at room temperature.
This post is part of my partnership with Earthbound Farm, and is a sponsored post. Thank you for reading and supporting Eating Made Easy!