Anyone else for 25 hour days? That one extra hour to sleep or read or cook or possibly make it to the gym… Ahh, if only. Anyways, I hope you all are having a lovely, productive, but restful week.
Today I’ve got an easy recipe that’s perfect for Thursdays. It’s easy, cheap and effortless.
Lemon Parmesan Broccoli
What You Need:
Two or three heads of broccoli
Oil (preferably olive)
4 clove of garlic
Parmesan cheese (shaved is better, but sprinkled works in a pinch)
What You Do:
Preheat the oven to 425
Cut the florets off the bunches and put them on a baking sheet
Cut the garlic thinly and put it on the baking sheet
Drizzle oil over them and sprinkle the salt and pepper
Put the baking sheet in the oven for 25 minutes (about). You’ll know they’re done because the tips will be slightly browned.
Once out of the oven, drizzle with lemon juice (about 1/2 cup) and sprinkle parmesan cheese over it (about 1/3 cup)
NOTE: At the end, you can add some extras like pine nuts and julienned basil if you like.
Messiness – Lately I’ve been all about the fast clean up, so this is super clean. With only one baking sheet, a knife and a cutting board. TIP: I get a bottle of lemon juice rather than squeezing a lemon. Yes, that’s just how lazy I’ve been lately.
Simplicity – Really simple. 425 degrees is an odd number so I always re-reference the recipe, but its simplicity is great. One of those that you prepare, and by the time you’re done setting the table, it’s done.
Budget – The Parmesan can get a bit expensive, but that’s why I just use the powdery kind you put on your spaghetti. IT’s cheating, I know, but it saves a few buck and once melted still tastes great!
Delicious Factor – Healthy and amazing! 5/5. I can sit and just eat bowl after bowl of this stuff.