Thursday, November 20, 2008

Recipe for Roasted Broccoli with Lemon and Pecorino-Romano Cheese

Here's another addition to the growing list of Thanksgiving Recipes I've been trying. Earlier I shared a wonderful recipe for Broccoli Gratin with Swiss and Parmesan, and this roasted broccoli with lemon and pecorino-romano is lighter, but just as delicious. What makes this broccoli so good is the way it's tossed with lemon juice after cooking so the hot roasted broccoli soaks up the lemon flavor, then gets kicked-up with the slightly assertive flavor of Pecorino-Romano Cheese. Best of all, this cooks in 20 minutes, so you could throw it in the oven while you're carving the turkey and making gravy.

Broccoli is cut so the flowerets are less than an inch across, then it's tossed in olive oil and put in a 450F oven to roast.

When I try a recipe with an ingredient like this Pecorino-Romano cheese, I'm thankful for my FoodSaver, which allows me to vacuum-seal things I don't use frequently and keep them from going bad. I buy this cheese at Costco, but you could definitely make this recipe with parmesan too.

I have a finer microplane grater, but this time I wanted the grated shreds of cheese to show in the finished dish.

You can actually toss the hot roasted broccoli with the lemon juice and grated cheese right in the baking dish. I used this 9" x 13" ceramic roaster and cooked it in my toaster oven for this test batch.

Roasted Broccoli with Lemon and Pecorino-Romano Cheese
(Makes 4 servings, recipe adapted slightly from Fine Cooking Annual 2008, one of my favorite cookbooks of all time!)

1 lb. broccoli flowerets, cut so flower ends are not over an inch across (about 6 cups cut broccoli flowerets)
2 T extra virgin olive oil
sea salt to taste (I used a sea salt grinder)
1 T fresh squeezed lemon juice (I used about a tsp. more)
1/3 cup freshly grated Pecorino-Romano or Parmesan cheese (not packed)

Preheat oven to 450 F. Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough, but I didn't. Cut apart broccoli flowerets so pieces are the same size and each flower end is less than an inch across. (To avoid the mess from trimming broccoli, cut through the stem part, then pull flowerets apart. I don't remember where I learned this trick, but it really works!)

Toss broccoli with 2 T olive oil, and sprinkle with salt to taste. (I used a 9" x 13" crockery roasting dish, but I might have used a larger pan if I hadn't been using the toaster oven. If using a metal roasting pan, I would spray the pan with non-stick spray or olive oil.) Spread out broccoli pieces in roasting pan. Roast broccoli until pieces are bright green and starting to get browned edges. (I turned after 10 minutes, and then again after 5 minutes, and cooked for 20 minutes total roasting time.)

Toss broccoli with fresh lemon juice and then sprinkle with Pecorino-Romano or Parmesan cheese. Serve hot.

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South Beach Suggestions:
This would be a perfect side dish for any phase of the South Beach Diet or any other low-glycemic eating plan.

More Roasted Vegetable Options for Thanksgiving
Roasted Butternut Squash with Lemon, Thyme, and Parmesan
Roasted Butternut Squash with Moroccan Spices
Garlic Roasted Green Beans with Shallots and Almonds
Roasted Sweet Potatoes and Red Onions with Rosemary and Parmesan
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
(Find more roasted vegetable recipes with Food Blog Search.)counter customizable free hit


Mandy said...

Broccoli is my favourite vegetable so i must try this one! Thanks!

Cathy - wheresmydamnanswer said...

This one looks great as well - I made the other dish with the swiss cheese a couple weeks ago and it was wonderful there was not a drop left in the dish!!!

Sonya said...

Yum! I'm always looking for relatively easy veggie dishes my girls will like (and not just choke down). Thanks Kalyn!

Sallykd said...

This sounds absolutely delicious!

Maris said...

This sounds really good! Veggies are so much more flavorful roasted than steamed. I used to eat a TON of broccoli and my mother used to tell me to eat other veggies for variety - imagine telling your kid NOT to eat broccoli :)

marilyn @ simmer till done said...

Hi Kalyn - this is a recipe born and made for me. All my favorite things in one dreamy dish! Thanks for sharing it.

Katerina said...

I was just reading another high heat roasted broccoli recipe. They must be all the rage because they are so good, right?

Kalyn said...

Katerina, definitely the high heat really does something to the flavor of the broccoli. This may be my new "go-to" broccoli recipe!

Lydia (The Perfect Pantry) said...

Having a side dish flavored with lemon makes a nice balance to all of the heavy dishes on the holiday table. I'm bookmarking.


This seems to give the broccoli a totally new touch! Lemon! Hmmm!

NuJoi said...

Roasted broccoli is one of my favorites. I'm sure everyone will love this recipe.

Ruth Daniels said...

I make this dish often as a simple and so tasty. No more grey wilty broccoli "trees" that my mother used to make.

T.W. Barritt at Culinary Types said...

Funny, I never thought of roasting broccoli, yet I roast vegetables all the time. What could be easier? That lemon soaked goodness sounds fantastic.

Natalie said...

I love broccoli dishes! I love making a cheese-cheddar cheese cracker-broccoli dish. This looks great!

PaniniKathy said...

I'll definitely look forward to enjoying this soon! I've been on a roasting kick lately and we love broccoli in our house. Works for me and looks lovely!

melissa said...

Simple and beautiful, this was my first recipe for roasted broccoli, just made 4 days ago. Thanks! Hubby and I enjoyed it so, so much. Roasted vegetables are a novelty to us still and we are enjoying them tremendously.


This was delicious! I have roasted broccoli before but the lemon juice really added something special. Thanks!

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