Roasted chicken apples and onions

By clicking “SIGN UP” you agree to receive emails from Roasted chicken apples and onions Network Canada and accept Corus’ Terms of Use and Corus’ Privacy Policy. Click to watch the Season 2 trailer. FOOD NETWORK is a trademark of Discovery or its subsidiaries and affiliates, used under license. Roasted Broccoli With Parmesan Everyone loves this roasted broccoli recipe with florets tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit. If this were how broccoli was always served, I would beg for it too. Parmesan cheese—yes, this is broccoli that anyone could love!

You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Roasting vegetables is as easy as cutting them up, adding a little olive oil, and putting them in the oven.

Okay, there’s a bit more to it, but not much. We explain it all in a how-to. The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste. In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil. The browned bits are the best! So don’t worry if you see some charring. Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! 2,000 calories a day is used for general nutrition advice.