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Sometimes I have an idea so brilliant that I need to stop whatever it is I'm doing and start working on that idea right away. This week, I had one of those ideas—I would Photoshop my cats into the Kardashian Christmas card. YES. And I did it, but it didn't quite work out as I had planned because I have surprisingly few pictures of my cats standing straight up, so I couldn't replace the Kardashians with cats. And then I thought that maybe I would Photoshop my cats' heads onto the Kardashians' bodies, but that would take this project from "Ha ha, cats!" to "I think Kiersten is having some kind of mental break and needs help." So in the end, I just had to Photoshop my cats around the Kardashians, which wasn't nearly as awesome as my original idea. Isn't it the worst when you have an idea that sounds so great and then it doesn't work out?
But then sometimes you have ideas you're not sure about and they end up being even better than expected. Like this Roasted Broccoli with Meyer Lemon & Garlic! I wasn't sure if it would work, but it did and we loved it. I make roasted broccoli a lot as an easy side—normally, I just toss it with a little olive oil and seasoning salt, but I thought I would try jazzing things up with thin slices of Meyer lemon. (Why does the phrase "jazzing up" always make me think of someone with a bad perm and mom jeans?)
When I put lemon slices on pizza earlier this year, a few people were a little skeptical about that idea. But if you cut them thin, you can totally eat them! They're chewy and delicious, giving a burst of citrus flavor to any dish you add them to. I used Meyer lemons because they're in season and they're slightly less tart than their non-Meyer counterparts. If the thought of eating lemons just doesn't appeal to you, you can remove them before eating. But you're missing out!
Recipe
Roasted Broccoli with Meyer Lemon and Garlic
An easy side dish that combines broccoli with tart Meyer lemon slices and garlic.
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Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: Broccoli side dish, roasted broccoli, Roasted Broccoli with Meyer Lemon and Garlic
Toss all of the ingredients in a bowl. Transfer to a baking sheet that's been sprayed with additional oil or lined with parchment paper. Roast for 15-20 minutes, stirring after 10 minutes, until the broccoli is tender and just beginning to brown.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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Reader Interactions
Comments
Paula – bell’alimentosays
I love roasting veggies! This recipe sounds like a winner! The addition of the lemons is wonderful!
Reply
Marysays
I've never really liked the lemon and broccoli combo...but your pics look really nice 🙂
Yum! I love roasting broccoli, and with lemon is one of my favourite ways. I don't usually use whole lemon slices, though. This is something I'll have to try out. Oh - and I so wish your adventures with photoshopping had worked out! Amazing!
Reply
Kierstensays
I posted the picture yesterday, but yeah, cats around the Kardashians simply isn't as awesome as cats replacing Kardashians.
Reply
Genevievesays
I made a cat christmas card using picmonkey the other day (just for fun though) - they would never wear santa outfits in real life, so photo editing tools are the way to go! I love the combo of broccoli with lemon, although I've never tried it with meyer lemons!
Reply
Kierstensays
Ha! I have a pair of antlers that my mom gave me and I try to get the cats to wear them, but no dice. 🙂
Reply
Annikasays
Tried it today. WONDERFUL. Really.
Reply
Kiersten Frasesays
I'm glad you enjoyed the recipe!
Reply
Noemiesays
Please try this... Sprinkle some parmesan cheese on top of the broccoli when it's done. It's unbelievable.
Reply
Karlsays
This looks so fresh and with the lemon I’m sure it’s going to tingle the taste buds
The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.
After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp.
Note: Using the lemon juice will turn the broccoli a little bit brown. In a medium saucepan, bring water to a boil. Cook the broccoli until it turns dark green, about 1 to 2 minutes. Drain and put the broccoli in ice water to prevent it from cooking.
In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.
Why is Broccoli Bitter? Broccoli contains several compounds which some people perceive as bitter. Proper growing, storage, and cooking can replace that bitter flavor with an earthy, almost sweet taste. Broccoli is best grown when the temperatures are cool and there is less sunlight.
Add 1 tablespoon cornstarch per pound of vegetables. Toss the vegetables evenly to coat. Spread the veggies in a single layer on a large rimmed baking sheet. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.
To draw the “broccoli worms” out of the broccoli trees, you need to soak it in a sink of cold water to which you've added 1/4 cup of salt and 2 tbsp of vinegar. You will need to keep the broccoli heads submerged in the water for at least 20 minutes.
If you think your broccoli might have bugs or worms, use the soak method with an additional ingredient. Nope, not those commercial produce washes; the USDA actually advises against using those. Instead, use a pantry staple: vinegar. Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar.
“Our results suggest that after cutting broccoli florets into small pieces, they should be left for about 90 minutes before cooking,” the team concluded, adding that they didn't test it but thought “30 minutes would also be helpful.”⠀And other research supports this.
When introduced to too much heat for too long, lemon can easily turn bitter and even discolor other ingredients being cooked with it. The best time to add lemon to something cooking is after you remove it from the high heat, or when it's cooking at a lower temperature.
Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.
Lemon juice contains citric acid, the acidic "elements" of which, called hydrogen ions, alter the green pigment chlorophyll in broccoli to a grey-green derivative. This happens especially quickly if the vegetable is cooked in the presence of acid.
For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies.
After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you're adding it to a grain bowl or simple pasta dish.
Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.
Swich tip: the smaller the vegetable pieces, the higher the oven temperature needs to be. This may sound counter-intuitive. But here's why: smaller vegetables take less time to cook throughout. On the other hand, harder and bigger vegetables are better cooked at 350-400 to prevent the vegetables from burning.
Oil is necessary for the vegetables to caramelize. If you skimp when you drizzle, the vegetables will burn and taste dry. Rotate the Pan(s). Halfway through the baking time, rotate the pan 180 degrees, especially if your oven doesn't bake evenly and absolutely if you are using convection.
If your broccoli has a long stalk attached, save it for another use, like making broccoli rice. Extra-virgin olive oil – It helps the broccoli become tender as it cooks. Don't skimp on it – without enough oil, the broccoli will burn instead of browning.
**Use the Right Temperature:** The ideal roasting temperature for most vegetables is between 375°F to 425°F (190°C to 220°C). Higher temperatures can cause burning on the outside before the inside is cooked.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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