Eosinophilic Esophagitis Friendly Classic Roasted Broccoli
Total time32 min
Prep time10 min
Cook time22 min
5.0(28)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1 ½ lb), cut into florets, stems peeled and sliced ¼ inch thick
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 garlic cloves, thinly sliced
- ½ lemon, for squeezing
- 1–2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 450°F (230°C). Place a large rimmed baking sheet on the rack while the oven heats.
- 2
In a large mixing bowl, toss the broccoli florets and sliced stems with the olive oil, salt, and pepper until evenly coated.
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