We made an excursion down to Pike Place Market yesterday while the child young lady was in school (btw she's 16). We took in a couple of sights, hit a couple of old fashioned shops and, well, had a (1-day) late festival of National Margarita Day at El Borracho. I feel just as it is my obligation and commitment to praise any sustenance occasions – a nourishment blogger's gotta do what a sustenance blogger's gotta do.✌ Oh and obviously there was the "first" Starbucks area… all for the sake of sustenance related research.
Today I have one more to add to the delicious veggie formula lineup: Roasted Broccoli with Parmesan Cheese, Sliced Garlic and Lemon Zest! So delish thus ideal for this season.
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- 1 large head of Broccoli sliced into 1-inch thick steaks
- 1 teaspoon salt and pepper
- Red pepper flakes
- 3-4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons parmesan
- Lemon zest from half a lemon
Instructions
- Preheat the oven to 425 degrees.
- Add sliced broccoli to a parchment paper-lined baking sheet.
- Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
- Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
- Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
- Remove from the oven, dust with lemon zest and enjoy!
Read more our recipe Thai Zucchini Noodle Salad with Cabbage #vegan #recipevegetarian
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