Lemon Roasted Broccoli And Asparagus Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Steps:

• Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan., Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
• Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
• Spring has sprung!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
• Bake in the preheated oven for 15 minutes.
• Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
• Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Steps:

• Preheat oven to 425°F Spread asparagus even in a 13x9-inch glass baking dish.
• In a small bowl, mash together butter, garlic, lemon zest, pepper and salt. Drop in small dots over asparagus spears in a baking dish. Roast for about 15 minutes, shaking dish haflway to coat asparagus in butter, or until asparagus is just tender-crisp and starting to brown.
• Meanwhile, in a bowl, combine breadcrumbs, cheese and lemon juice; sprinkle over asparagus and bake for about 3 minutes or until cheese is melted. Broil 1-2 minutes or until golden brown.
• COOKING TIP: In place of asparagus, substitute 6 cups broccoli and/or cauliflower florets or 1 lb. trimmed green beans. Increase roasting time to 25 minutes.