What’s wrong with this ad? While it’s important to get kids to eat their vegetables, topping broccoli with mounds of cheese adds a lot of fat, calories and cholesterol.
Instead consider roasted broccoli, which is pretty amazing — it crisps up in the oven, and it takes on a lot of awesome flavor with the addition of garlic, lemon juice and toasted pine nuts. The majority of the fats in this dish are heart-healthy, coming from olive oil and pine nuts. Also, a little sprinkle of Parmigiano-Reggiano goes a lot further flavor-wise than a whole pile of mild cheddar, and using less cheese keeps the extra calories, saturated fat and cholesterol at bay.
Roasted Broccoli with Garlic, Lemon and Pine Nuts
2 lb broccoli, cut into florets (leave a little bit of stalk attached)
2 cloves garlic, peeled and thinly sliced
2 tbsp extra-virgin olive oil (EVOO)
1/2 tsp sea salt
freshly ground black pepper, to taste
zest and juice of half a lemon
1/4 cup pine nuts, toasted
a small sprinkle of fresh grated Parmigiano-Reggiano
a handful of fresh basil leaves, thinly sliced
- Preheat the oven to 425 degrees F.
- Place the broccoli florets on a baking sheet in a single layer. Sprinkle the garlic slices over the broccoli and drizzle with a tablespoon of EVOO. Sprinkle with sea salt and pepper.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove from the oven and immediately toss with 1 tbsp EVOO, lemon juice and zest, pine nuts, Parmigiano-Reggiano and basil. Serve immediately.