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Such an easy side dish from the New York Times
*I did not use garlic or lemon. I also didn’t have parchment paper so I used aluminum foil. I also find it easier to coat the broccoli in a bowl than a cooking sheet.*
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Ingredients
1½ pounds broccoli crowns, trimmed, florets and any stems cut into 1- to 1½-inch pieces
¼ cup olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 tablespoon minced garlic (2 large cloves)
Half a lemon, for serving
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Preparation
Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper.
Step 2
Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and a few grinds (or shakes) of black pepper, and toss well.
Step 3
Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.
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Delicious!
#roastedbroccoli #newyorktimes #newyorktimescooking #lemon8cooking #lemon8recipes #easymealideas #whatsfordinner
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https://cooking.nytimes.com/recipes/1024494-roasted-broccoli?smid=ck-recipe-iOS-share