Eosinophilic Esophagitis Friendly Roasted Broccoli with Garlic and Lemon
Total time32 min
Prep time10 min
Cook time22 min
4.8(13)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, salt, and black pepper until evenly coated.
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