The Broccoli recipe was developed for North Carolina’s Farm to School program as part of Chef Cyndie’s K12 Culinary Team. I like introducing schools to a different way of preparing broccoli; roasting rather than steaming!
| INGREDIENTS | DIRECTIONS |
|---|---|
Roasted Parmesan Broccolli 6 cups Broccoli crowns ½ cup Olive oil ¾ tsp Garlic powder ¾ tsp Salt ¾ tsp pepper 1 tbsp Lemon juice ⅓ cup Parmesan, grated |
Roasted Parmesan Broccolli - 1 Preheat convection oven to 400°F. 2 Cut broccoli crowns into florets. 3 In a large bowl, whisk together olive oil with garlic powder, salt, and pepper. Add broccoli florets, and using a spatula, toss to coat evenly. 4 In a large bowl, whisk together olive oil with garlic powder, salt, and pepper. Add broccoli florets, and using a spatula, toss to coat evenly. 5 Roast at 400°F for 12-15 minutes or until fork tender and tips are starting to brown. Internal temperature should be 135°F or above. 6 Transfer broccoli to 2 1/2 inch full size steamtable pans for service. Toss with lemon juice and then sprinkle with grated parmesan. 7 Hold and serve at 135°F or above. 8 Serve using a 4 oz spoodle or #8 disher. |
Ingredients
Directions
Preheat convection oven to 400°F.
Cut broccoli crowns into florets.
In a large bowl, whisk together olive oil with garlic powder, salt, and pepper. Add broccoli florets, and using a spatula, toss to coat evenly.
In a large bowl, whisk together olive oil with garlic powder, salt, and pepper. Add broccoli florets, and using a spatula, toss to coat evenly.
Roast at 400°F for 12-15 minutes or until fork tender and tips are starting to brown. Internal temperature should be 135°F or above.
Transfer broccoli to 2 1/2 inch full size steamtable pans for service. Toss with lemon juice and then sprinkle with grated parmesan.
Hold and serve at 135°F or above.
Serve using a 4 oz spoodle or #8 disher.