1-1/2 lb. broccoli
1/4 cup plus 2 Tbs. extra-virgin olive oil
1 tsp. kosher salt
2 Tbs. fresh lemon juice; more to taste
1/3 cup freshly grated Pecorino Romano
Position a rack in the center of the oven and heat the oven to 450ºF.
Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.
Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino.
nutrition information (per serving):
Size
:
based on four servings;
Calories
(kcal):
280;
Fat
(g):
24;
Fat Calories
(kcal):
210;
Saturated Fat
(g):
4.5;
Protein
(g):
6;
Monounsaturated Fat
(g):
16;
Carbohydrates
(g):
12;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
460;
Cholesterol
(mg):
5;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 76
, pp. 49
December 1, 2005
