Foodie Friday – Parmesan-lemon roasted broccoli

I apologize for another post about food so soon after the last one, but I want to resurrect Foodie Friday in 2013 and this recipe is the the perfect way to start. My mom and I picked up a copy of “Home Cooking with Paula Dean” at Publix while we were buying ingredients for Christmas dinner and this recipe for Roasted Parmesan-Lemon Broccoli really jumped out at me. I love the idea of roasting vegetables, and this preparation is simple but unique at the same time. I made this broccoli as a side dish for our family dinner on 12/27 to compliment teriyaki pork tenderloin, my mom’s delicious homemade mac and cheese, and fruit salad. Isn’t that a pretty plate of food? The meal was a complete success, but everyone particularly loved the broccoli. My aunt even asked for the recipe! So I’m going to share it here so everyone can enjoy!

INGREDIENTS:
1/2 c olive oil
6-8 cloves garlic, minced
3 Tbsp lemon juice
1 tsp seasoned salt
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp white pepper
3 heads broccoli, cut into medium-size florets (we used bagged florets)
Grated Parmesan cheese

DIRECTIONS:
Preheat oven to 425 deg F (we used 400 deg F because of other items being cooked at the same time) and line a rimmed baking sheet with aluminum foil. In a small microwave-safe bowl, combine olive oil and minced garlic. Microwave on HIGH for 35 seconds. (The original recipe then strained out and discarded the minced garlic, but I left it in. I highly recommend this.) Whisk in lemon juice, seasoned salt, salt, and peppers. In a large bowl, toss the broccoli with the oil mixture and then spread it in a single layer on the prepared baking sheet. Sprinkle with a generous amount of Parmesan cheese. Bake, stirring once or twice (and adding more cheese, if desired), for 20 to 22 minutes (or longer if using a lower temperature) or until tender. Enjoy!

Based on Roasted Parmesan-Lemon Broccoli from “Home Cooking with Paula Deen”.