- 1 pound broccoli florets, cut into 1-inch pieces
- 1 teaspoon olive oil
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons dried currants
- 2 teaspoons grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- calories 43
- caloriesfromfat 0.0 %
- fat 1.5 g
- satfat 0.5 g
- monofat 0.6 g
- polyfat 0.2 g
- protein 3 g
- carbohydrate 6.4 g
- fiber 2.5 g
- cholesterol 1 mg
- iron 0.8 mg
- sodium 110 mg
- calcium 65 mg
How to Make It
Place a large cast-iron skillet in the oven.
Preheat oven to 500°.
Remove preheated skillet from oven. Add broccoli and oil; stir well. Bake at 500° for 8 minutes, stirring after 6 minutes.
Combine broccoli, cheese, and remaining ingredients in a bowl; toss gently. Serve immediately.
Tip: If you're buying whole heads of broccoli, cut off the florets, and then cut the top half of the stems into 1/3-inch coins. Toss them in with the florets to roast. They're delicious!
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