·
1
1/2 lb. broccoli, cut into 1-inch florets
·
2
carrots, peeled and cut on the bias into 1/2-inch slices
·
2
Tbs. olive oil
·
1
tsp. kosher salt
·
1/2
tsp. minced garlic
·
1/4
to 1/2 tsp. crushed red pepper flakes
·
Zest
of 1 lemon
· 1/4
cup finely grated Parmigiano-Reggiano cheese
Directions:
Position 1 rack in the
middle and 1 rack in the lower third of an oven. Preheat the oven to 500°F.
Divide the broccoli and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Toss well, then spread the vegetables out in an even layer. Transfer to the oven and roast until the vegetables are crisp-tender, about 8 minutes.
Remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese. Continue roasting for 2 minutes more.
Transfer the vegetables to a serving bowl and serve immediately. Serves 4.
Divide the broccoli and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Toss well, then spread the vegetables out in an even layer. Transfer to the oven and roast until the vegetables are crisp-tender, about 8 minutes.
Remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese. Continue roasting for 2 minutes more.
Transfer the vegetables to a serving bowl and serve immediately. Serves 4.
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