Zesty Lemon Broccoli

Serves 4 as a side dish

This recipe was a happy mistake. I had made a vinaigrette with olive oil, garlic, parsley, lemon juice and lots of black pepper and some of it was leftover in my fridge and would eventually go bad. I was making roasted broccoli one night and pulled it out of the fridge and thought why not and added to the broccoli and roasted it. It was delicious. It had a bright and citrus punch and just the right amount of spice from the cracked black pepper. Serve alongside some chicken parmigiana and you've got the perfect meal!

Ingredients

1 1/2 lbs Broccoli, cut into florets (include stems)

4 tsp Olive oil, divided

Kosher salt

Zest & juice of 1 lemon

1/2 c Parsley leaves, chopped

2 Garlic cloves, grated

Freshly cracked black pepper

Directions

Preheat oven to 400F.

On a rimmed baking sheet add broccoli. Drizzle with 2 tsp olive oil and season with salt. Using hands, massage broccoli until everything is coated. Roast for 15 minutes.

Meanwhile, in a small bowl combine remaining 2 tsp olive oil, lemon zest, juice of 1/2 of lemon, chopped parsley, garlic and freshly cracked pepper.

After 15 minutes, remove broccoli from the oven and spoon mixture on top, mix together thoroughly. Cook for 15 minutes more or until broccoli starts to become brown and roasted. Remove from oven, squeeze other half of lemon, taste for seasoning and serve.