broccoli baked

I went to a work function at a fancy little restaurant in town and had a great appetizer which I felt I must immediately reverse engineer it for home use. So here is my closest approximation without the use of a monster production level stove. I did this in an electric so you may have to tailor it a bit if you are lucky enough to have a gas stove in your kitchen.


As many heads of broccoli well cleaned and chopped into medium florets (save the stalks for a cream of soup)

A baking sheet and a mixing bowl

Sea salt (enough that each floret gets a bit)

Pepper same as above


Teaspoon or more of red pepper flakes (discretion is advised, allow for some spicy surprise pieces)

1/4 cup of lemon juice

Romano cheese grated


Preheat oven to 375

In a large mixing bowl toss the broccoli in the olive oil and lemon juice until well coated.

Spread Florets on the cooking sheet and sprinkle with the salt and spices.

Sprinkle with Romano cheese.

Place in oven and bake for about 20 minutes or until the broccoli is browned, tender, but not mush.

Remove from oven and serve hot with a little more lemon juice and sea salt.

This recipe works well as a side, an appetizer, snack, or as an addition to a salad.


2 Responses to “broccoli baked”

  1. Sharli Says:

    I don’t know if I’m doing this right but here’s the recipe I told you about last night for Mango Dal

    1 c yellow lentils (yellow split peas works as a substitute)
    4 c water
    1 tsp salt, divided
    1/2 tsp ground turmeric
    1 tbsp canola oil
    1/2 tsp cumin seeds (I use powder)
    1 med onion
    4 cloves garlic, minced
    1 tbsp minced fresh ginger
    1/2 tsp ground coriander
    1/4 tsp cayenne pepper (I don’t do hot so I add curry at this point instead)
    2 mangoes, peeled and diced
    1/2 c fresh cilantro
    Place lentils in a colander and rinse until water runs clear. Combine lentils, water, 1/2 tsp salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occassionally, for 15 mins.
    Meanwhile heat oil in a large nonstick skillet over med heat. Add cumin, cook about 30 seconds. Add onion, cook until soft about 4-6 mins. Add garlic, ginger, coriander, cayenne and remaining salt and cook for 1 more min. Stir the garlic mixture nad mangoes into the lentils. Return to a simmerr, stirring occassionally until the lentils are soft and falling apart about 10-15 mins. Stir in cilantro and serv over rice or whatever.

    Wow how do you have the time to do this?

    This recipe appears here without the express consent of Eating Well Magazine where it appears in the Feb 2010 edition so don’t sell it or profit from it!

  2. jland1 Says:

    Thanks to my sister, and Eating Well.

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