1 pound broccoli, rinsed and trimmed
4 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon each kosher salt, oregano, basil, parsley, granulated garlic and lemon juice
1 cup fingerling carrots
1/4 teaspoon freshly ground black pepper
1/3 cup Italian flavored bread crumbs
1/4 cup finely grated romano cheese
Directions
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces with carrots. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli and carrots into a mixing bowl and toss with the olive oil, all spices and mix together well.
Spread both into a metal cake pan or deeper cookie sheet lined with parchment paper and sprinkle generously with bread crumbs and grated cheese. Roast in the oven till browned and tender, turning once while cooking. Serve hot with more grating cheese. Next time I am adding peppers for additional flavors, I wish I had thought of that first! this was absolutely wonderful!
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| Roasted Lemon Garlic Pork Loin with Country Baked Apples, Italian Green Beans with Garlic and Roasted Vegetables. |
Recipe for Italian Green Beans with Garlic
Those vegetables look wonderful. I am working on eating more vegetables so these are going to be made. They will be great to take for lunches also. I tried broccoli rabe tonight, I loved it with the slightly bitter flavor. I noticed you put some on pizza, I think that will be good too!
ReplyDeleteUn piatto molto gustoso, gli brobboli sono buonissimi e i tuo sono cucinati in modo eccellente insieme a tutti gli altri ingredienti, buona giornata.
ReplyDeleteWonderfull broccolis :D
ReplyDeleteI've bought some for the week and I think I'm going to try your recipe ;)
Fine new take on broccoli. Looks delish!
ReplyDeleteA terrific side dish!
ReplyDeleteThat whole spread looks delicious! What a cool way to cook the veg :)
ReplyDeleteDon't you just love it when you have everything you need to make a dish? I'm such a veggie fan. I'll serve this with our salmon tonight.
ReplyDeleteKristi
Roasted veggies looks awesome and touch of garlic made it more delicious.
ReplyDeleteI love roasted vegetables of any kind, especially broccoli and carrots. The high temperature you used is the temp. I use also, for roasting. Such a perfect side dish for any kind of meats, or seafood for that matter!
ReplyDeletePerfect! Roasting vegetables really highlights their sweetness and roasting them with garlic - just ups the flavor ante.
ReplyDeleteThe food you make on your blog always reminds me of dinner at my mothers, I absolutely love reading your recipes, keep up the good work!
ReplyDeleteYum!! I just love roasted veggies. Lovely post and colorful pictures! :)
ReplyDeleteRoasted veggies rock! I love the bit of crunchiness you added!
ReplyDeleteThis is a great recipe Claudia. I love roasted vegetables but never roasted broccoli, will have to soon.
ReplyDeletelovely colours Claudia
ReplyDeleteLoving the bread crumbs in these roasted veggies :)
ReplyDeleteOooh those veggies look like they make a wonderful side dish!
ReplyDeleteI love the addition of the cheese and breadcrumbs! Yum!
xx,
Tammy
I'm with you on this, Claudia: roasting veggies is the way to for the most intense flavor!
ReplyDeleteBeautiful photos Claudia! I really need to roast more veggies, yum!
ReplyDeleteAs always, the simple stuff is the most sublime when done right (and simple usually isn't easy to do right!) This is perfect- you did as little as necessary to make something come out wonderful.
ReplyDeleteClaudia, I think roasting is the BEST way to cook veggies...and this combination is fabulous! Nothing complex, just great flavors~
ReplyDeleteI love roasted vegetables. They have the best flavor...seriously. These look amazing
ReplyDeleteYummy roasted veggies! I like to toss in some sweet potatoes and asparagus when I roast them. The parmesan adds another layer of flavor. Thanks for the recipe.
ReplyDeleteI made these yesterday and they were delish! Thanks for an awesome recipe, they were very flavorful.
ReplyDeleteWhere are the directions for the carrots?
ReplyDelete